Rose Jamun, How to make Paneer Rose Jamun

Rose Jamun is a soft, melt-in-the-mouth paneer jamuns soaked in rose-scented syrup — light, spongy, and irresistibly aromatic. I’ve always been fascinated by this charming rose jamun since childhood — the soft pink color, the sweet floral aroma, and the melt-in-mouth texture made it one of the prettiest sweets on the plate. It reminded me of rose milk in mithai form!

As a child, I used to wait for festive occasions just to spot that one rosy piece in the sweet box — delicate, fragrant, and so irresistibly soft. This time, I decided to recreate that same magic at home using fresh paneer and rose syrup, and every bite took me back to those festive afternoons filled with laughter and the scent of rose essence in the air.

There’s something timeless about homemade sweets — the joy of stirring, kneading, and watching them bloom in syrup feels just as special as tasting them. And this rose jamun truly proves that tradition and nostalgia never go out of style.

Bite of History – Paneer Rose Jamun

Rasgulla, the soft, spongy milk sweet, traces its roots to the eastern states of Odisha and West Bengal, where it has been cherished for centuries as a symbol of celebration and purity. The traditional white rasgulla was originally made as an offering to Lord Jagannath in the temple town of Puri. Over time, this humble chenna sweet journeyed across India and transformed through countless regional adaptations.

The Rose Jamun is one such modern twist — a fragrant, rosy-hued version inspired by the delicate flavors of gulkand and rose milk that became popular in northern India and festive mithai boxes. By adding a splash of rose syrup to the chenna, this recipe turns the classic rasgulla into a floral, melt-in-mouth treat that’s both nostalgic and new.

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Ingredient Roles in Paneer Rose Jamun

Ingredient	Role
Milk	Forms the base of soft chenna (paneer)
Lemon juice / Vinegar	Curdles milk to separate chenna
Rose syrup	Adds natural rose flavor and color
Sugar	Sweetens the syrup
Water	Base for the sugar syrup
Cardamom	Adds warm, aromatic flavor to balance rose essence

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Rose Jamun, How to make Paneer Rose Jamun

Recipe by Sandhya Riyaz

5.0 from 3 votes

Course: DessertCuisine: IndianDifficulty: Moderate

Servings

servings

Prep time

minutes

Cooking time

minutes

Paneer Rose Jamun is a delightful twist on the classic rasgulla — made fresh from curdled milk (chenna) and flavored with fragrant rose syrup. Each piece is soft, juicy, and blush-pink in color, soaked in a sweet rose-cardamom syrup that fills your kitchen with a festive aroma. Perfect for Diwali, Holi, or any celebration where you want homemade mithai magic!

Ingredients to make Paneer Jamun

For Chenna / Paneer
1 liter, 1 Whole milk / Full-cream milk
1 tablespoon, 1 Lemon juice or vinegar
1 tablespoon, 1 Rose syrup
For Sugar Syrup
1 cup, 1 Sugar
4 cups, 4 Water
2 pods, 2 Cardamom

Directions to make Rose Jamun

Boil & Curdle Milk
In a heavy pan, add ¼ cup water and milk. Bring to a rolling boil, then reduce flame to low. Add lemon juice/vinegar gradually until milk curdles. Turn off heat and add ice cubes immediately to stop curdling. This soft curdled milk is your chenna.
Strain & Rinse
Line a strainer with muslin cloth. Pour the chenna in and rinse under running water to remove lemon/vinegar flavor. Squeeze out water and hang the cloth for 30–40 minutes until moisture is drained (not more).
Knead & Add Rose Flavor
Transfer chenna to a plate, add rose syrup, and knead well for 5 minutes until smooth dough forms. Proper kneading ensures soft, crack-free jamuns.
Shape the Jamuns
Pinch small portions and roll into smooth oval or log shapes (they’ll double in size while boiling). Cover with muslin to prevent drying.
Boil in Syrup
In another pan, combine sugar, water, and cardamom. Bring to a boil and gently drop the pink jamuns. Cover and cook on medium flame for 15 minutes until they double in size. Turn off heat and cool completely.
Serve Chilled for the Best Texture
Once the jamuns have cooled completely in syrup, refrigerate them for at least 1–2 hours before serving.
Chilling helps the rose syrup soak in deeper, making every bite softer and juicier.

Notes

1 cup = 250 ml

Directions to make rose jamun with step by step images

Boil u0026 Curdle Milk
In a heavy pan, add ¼ cup water and milk. Bring to a rolling boil, then reduce flame to low. Add lemon juice/vinegar gradually until milk curdles.
Turn off heat and add ice cubes immediately to stop curdling. This soft curdled milk is your chenna.
Strain u0026 Rinse
Line a strainer with muslin cloth. Pour the chenna in and rinse under running water to remove lemon/vinegar flavor. Squeeze out water and hang the cloth for 30–40 minutes until moisture is drained (not more).
Knead, Add Rose Flavor and Shape the Jamuns
Transfer chenna to a plate, add rose syrup, and knead well for 5 minutes until smooth dough forms. Proper kneading ensures soft, crack-free jamuns.
Pinch small portions and roll into smooth oval or log shapes (they’ll double in size while boiling). Cover with muslin to prevent drying.
Make Syrup
In another pan, combine sugar, water, and cardamom. Bring to a boil. and
Boil in Syrup
Now gently drop the pink jamuns. Cover and cook on medium flame for 15 minutes until they double in size. Turn off heat and cool completely.
Serve Chilled for the Best Texture
Once the jamuns have cooled completely in syrup, refrigerate them for at least 1–2 hours before serving.
Chilling helps the rose syrup soak in deeper, making every bite softer and juicier.

Pro Tips to make perfect and tasty Rose Rasgulla/ Jamun

Always use full-cream milk for the softest texture.
Stop boiling immediately once curdled — over-boiling makes the chenna rubbery.
Kneading time = softness! Do it at least 5 minutes.
Beginners can add 1 tsp maida to avoid cracks (slightly firmer texture, acceptable for first-timers).
Keep flame medium when cooking in syrup for even puffing.

Serving Suggestion

Serve chilled in small bowls with a drizzle of rose syrup and garnish of chopped pistachio or dried rose petals.

FAQs – Paneer Rose Rasgulla

Q. How do I make paneer rasgulla soft at home?

A. Use fresh full-cream milk, avoid over-boiling after curdling, and knead chenna until silky-smooth before shaping.

Q. Why do rasgullas break while boiling?

A. Usually due to under-kneading. Add a pinch of maida if needed and ensure smooth texture.

Q. Can I use store-bought paneer?

A. Fresh homemade paneer (chenna) works best — store-bought is often too firm and dry.

Q. How to make rose-flavored rasgulla naturally pink?

A. Add rose syrup or rose essence to the kneaded chenna for natural pink color and floral fragrance.

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