An easy dessert for the festive season! A lot of sweets and desserts in India are made using milk and one such popular sweet is rasgulla. And here I prepared with twist of adding Rose Syrup and rose water to give piquant aroma to your favorite Rasgulla.
Paneer jamuns are healthy, delicious and easy to prepare sweet recipe. Sponge-like in texture and chewy like the white rasgullas, paneer jamuns are perfect treat during festivals or celebrations. They are also known as pink jamuns.
Paneer jamun is a considerably modern version of gulab jamun. Traditionally, gulab jamuns are made with milk (khoya), but this lovely variation of the dish is made using paneer!
Pink Rasagulla / Paneer Jamun Recipe
INGREDIENTS:
3/4 litre Full Fat Milk
2 tbsp of Lemon Juice
1 tsp Corn Flour
1 tbsp of Rose Syrup
1 cup Sugar
4 cups of Water
1 tsp of Rose Water
PREPARATION:
1) Heat 3/4 litre of full fat milk in a heavy bottom pan.
2) Once the milk comes to a boil, switch off the flame and add 1 cup of water to bring down the temperature a bit.
3) Add lemon juice till the milk curdles.
4) Drain the curdled milk using a muslin cloth and squeeze to remove all the water from the chena.
5)Take the chena in a plate and add 1 tsp of cornflour and a tsp of rose syrup to it.
6)Mash the chena with your hands for 10 minutes to make it soft and smooth. This is an important step to make soft rasgullas.
7) Make small balls or any desired shape from the chena.
8) Meanwhile in a pan mix 1 cup of sugar and 4 cup of water with a tsp of rose water and let it boil at high temperature.
9) Put the pink rasgulla balls in the boiling sugar syrup.
10) Cook the pink rasgullas in sugar syrup for 10 minutes on high flame by covering with a lid.
11) Refrigerate the rasgullas with the syrup and serve chilled.
Hope everyone in your family gonna love these soft, delicious balls of sweetness!
If you’ve tried this Pink Rasgulla or Paneer Jamun then don’t forget to like and leave your comments for this recipe!
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