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PANEER JAMOONS / PINK RASAGULLA.

Hi All,
PANEER JAMOON!! I really don't understand why our sweet stalls named this sweet as Paneer jamoon when they are made like Rasagulla.I use to buy this sweet as Pink Rasagulla but once a shopkeeper told me the name of this sweet is Paneer Jamoon!
I asked the vendor about this recipe and he gave me this.The recipe is same as our rasagulla but the colour , flavour and shape is the difference.We all love rasagulla so soon after the jamoons are made it just got disappeared : ).

Also pls review the below recipes with paneer,
The recipe is as below,
INGREDIENTS :
Home made paneer / cottage cheese– 3/4 cup ( recipe link here).
Rose essence – 4 drops ( not more).
Sugar – 1 cup.
Water – 2 cup.
Cardamom – 3 nos.

PREPARATION :
  1. Using your hands knead paneer well for atleast 15 mins to form a soft dough.After kneading the dough must form a mass and should not stick to bowl.

  2. Now add rose essence and knead again until essence mixes with dough evenly.

  3. Make cylindrical or round shaped small balls out of the dough and let them rest till we make sugar syrup . 
  4. In a cooker add sugar ,water and heat in high flame till sugar dissolves.Then add peeled cardamom and lower the heat.
  5. Gently add the paneer balls into the sugar syrup ,close with lid and cook in low flame for 2 whistles.
  6. When steam subsides on its own , open the lid and you can see the jamoons must have doubled in size and when you press the balls it must retain its size again ( like sponge).
  7. Add rose water and let the jamoons rest for 8 hours.
  8. After 8 hours of soaking , remove the jamoons from sugar syrup and store in a dry container and enjoy.
    9.I served with fruits and nuts icecream , you can serve as per your choice.
    NOTES :
  1. Take time and knead properly , else the dough will be dry and will not form smooth balls.
  2. While making balls make sure there are no cracks in balls .Cracked balls will break and dissolve in sugar syrup while boiling.
  3. You can cook in open pot too . In that case close the pot and cook for 20 mins until the balls double the size.
  4. You can refrigerate the jamoons for a week , Remove from refrigerator 30 mins before and bring it to room temperature before serving.
  5. Home made paneer works best ,so make only with home made fresh paneer.
    6.Paneer jamoons must be dry , so after 8 hours of soaking remove them from sugar syrup and store separately.
HAPPY COOKING!!
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