Paneer Jamun Recipe Pink Rasgulla
PANEER JAMUN RECIPE - PINK RASGULLA RECIPE
Paneer Jamun or Pink Rasgulla recipe with step by step photos.
Provided by Radhika
Categories sweets
Time 45m
Number Of Ingredients 7
Steps:
- Heat milk in a pan and bring it to a rolling boil.
- Simmer the flame, add curd and mix well with a ladle.
- Continue to cook till the milk splits and the whey water will separate from the milk solids.
- Line a colander with muslin cloth. Tip the entire contents into the colander.
- I just tipped into my fine meshed filter and waited for 15 mins for the excess water to drip out.
- Transfer to a plate and knead the crumbly paneer till smooth.
- Add milk powder, food color and knead till you are able to form smooth dough.
- Make oval shaped balls and keep it closed with a lid.
- Heat sugar and water in a pan and cook till sugar dissolves completely and the syrup is boiling.
- Gently drop the paneer balls into the syrup.
- Cook over medium-low flame for 12-15 mins. Take off fire.
- Paneer Jamun is ready.
- Add cardamom powder and let the jamuns soak in the syrup for at least 8-10 hours.
- Serve in individual bowls.
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- Then, boil the milk on medium flame. Stir it now and then to prevent burning at the bottom. Once the milk rises, add the lemon juice. When the milk starts to curdle, switch off the flame immediately. (Don’t cook further, otherwise, the paneer turns hard). The curd starts to float on top and the whey water separates. (If it does not get curdled, pour a little more lemon juice at regular intervals). Allow it to settle down for 1 minute.
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