Paneer Jamun | Paneer Gulab Jamun 

Paneer Jamun is a delicious and super easy to make jamun variety. In this recipe we use

cottage cheese (paneer) instead of traditional Khoya or mawa.Do try this paneer jamun for this Diwali.Check out the recipe below.

Ingredients

Paneer (cottage cheese)-250 gms
Maida-1-2 Tbsps
Baking soda-a pinch
Sugar-1 cup
Cardamom powder-1/4 tsp
Saffron a pinch
Milk -1 tsp
Lemon juice-1 tsp
Pista-few for garnish

Recipe Video

Method

👉Grate or crumble the paneer.

  👉Add maida, baking soda mix well and gently knead to a soft smooth dough.DoNot add water for kneading.

👉Make lemon sized balls set aside.

👉Add sugar in a kadai dissolve it by adding 1 cup water bring to a boil .

👉Add milk and remove the scum that is formed.You can strain it too.

👉Again keep on gas and bring to sticky consistency.
👉Add saffron and cardamom powder.

👉Switch off the stove and add lemon juice to prevent crystallization.

👉Meanwhile heat oil in a kadai and deep fry the paneer balls in low flame to light golden brown colour  .

👉Immediately add the jamuns to slightly hot sugar syrup .

👉Soak in sugar syrup for minimum 2-4 hours and then garnish with pista(optional) and serve.

Preparation Time -30 mins
Yield -12-15 jamuns depending on size

Note-

  ✍️Make sure the paneer is at room temperature.

✍️Knead the paneer very gently.
✍️Keep the sugar syrup slightly hot while adding jamuns then only the paneer will absorb the syrup.. It takes time to absorb the sugar syrup.
✍️Deep fry the jamuns in low flame only.
✍️If you overcook the jamuns it will become rubbery.
✍️This jamun will be slightly chewy in consistency just like rasgolla.
✍️Add rose essence if you like.
✍️You can add 1 or 2 Tbsps of milk powder to make it even softer.