Paneer Jamun

Today I made this special sweet for eid-Mubarak, I've been wanting to try this out for a very long time as my kids love this sweet a lot and the homemade version of this recipe turned out to be great. The taste and the bright pink colour of this sweet are very appealing to the eye. I made it just this morning, but when I came back after my bath to eat some, it had already disappeared!



Preparation time-40 mins

Serves 2


Ingredients:

For paneer:

Milk-1 1/2 cups

Lemon juice/vinegar-2 tablespoon


you will also need a muslin cloth


For the Jamun:

sugar-5 tablespoon

rose essence-1/4 teaspoon

Maida-1 tablespoon


For syrup:

sugar-1/2 cup

water-1/4 cup


Preparation:

Boil the milk and curdle it with the lemon juice or vinegar

Drain it using a muslin cloth and hang it for 1/2 an hour.



For the detailed recipe of making homemade paneer...please click here


Add maida to the paneer along with rose essence.

Start kneading the dough with the base of your palm till it becomes very smooth(at least for 10 mins)


Then make small oblong-shaped pieces and keep them aside.


In a heavy-bottomed vessel, take 3 cups of water and add 5 tablespoons of sugar 

Bring it to a rolling boil, when its bubbling hot add the jamuns one by one into it


Close it with a vented lid and bring the flame to medium.

Cook it for 10 minutes.


Open the lid and allow it to cool down.

In another pan, add the ingredients for the syrup and bring it to a boil


Allow it to cook until you get one string consistency as shown in the picture(check it occasionally- do not cook beyond this point)

Once you get one-string consistency switch off the stove

Drain the jamuns and put into the syrup. Let sit for 10 mins.


Then remove them carefully without breaking the jamuns, and refrigerate for an hour so that you get the same texture as in sweet shops


Garnish it with sliced almonds

Your paneer Jamun is ready to be served to your guests


                                                                   


Notes:


Add the jamuns into the boiling water, ONLY when it is rolling hot. If you add it earlier it will lose its shape and separate.


While shaping the jamuns, you should roll them firmly so that it stays in the same shape till the end.

If you don't have rose essence, you can add colour powder while kneading the dough, and some other essence like vanilla inside the syrup.


Also, since I dindn't have white sugar I have used brown parry's sugar as an alternative while making this dish(in picture)



















 


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