Paneer Jamun in Rose Syrup – Crispy Tangy Indian Cottage Cheese Dessert
Crispy golden paneer jamuns soaked in aromatic rose syrup – an easy Indian dessert with elegance and flavour.
Paneer Jamun in Rose Syrup
A luscious twist on traditional Indian sweets, Paneer Jamun in Rose Syrup marries the soft creaminess of paneer balls with the sweet, fragrant rose syrup. It’s an elegant dessert perfect for festive dinners or when you want to surprise guests with an unusual sweet treat.
Quick Facts at a Glance
Cuisine: Indian (fusion dessert twist)
Course: Dessert
Serves: 8 jamuns (2–3 servings)
Prep Time: 20 mins
Cooking Time: 15 mins
Total Time: 35 mins
Difficulty: Moderate
Key Flavours: Sweet, floral, mild tang
Best eaten warm or at room temperature
Historical & Cultural Background
Indian sweets often revolve around gulab jamun (milk solids dumplings in sugar syrup). Paneer jamun is a derivative that replaces the densified milk solid (khoya) with paneer (Indian cottage cheese), giving a softer texture and subtle tang. The idea of flower-infused syrups (rose, kewra) has a long history in Mughal and Persian influenced Indian sweets. In this recipe, rose syrup elevates the dessert from everyday to memorable—invoking royal kitchens where floral perfumes were prized.
By using paneer instead of khoya, this dessert becomes more accessible (paneer is easier to make) and a bit lighter. It also fits well into modern Indian vegetarian cuisine where creativity is key.
Ingredients (with estimated costs for India, approximate)
| Ingredient | Quantity | Approx Cost (INR) | Purpose |
|---|---|---|---|
| Fresh paneer | 200 g | ₹40 | Base for jamun balls |
| Maida (all-purpose flour) | 2 tbsp | ₹2 | Binding agent |
| Cornstarch | 1 tbsp | ₹4 | Crispness, reduced gluten |
| Baking soda | a pinch | ₹1 | Leavening, lightness |
| Sugar | 1 cup (for syrup) | ₹10 | Sweet base |
| Water | ¾ cup | – | For syrup |
| Rose water / rose syrup | 1 tsp (or 2 tbsp if diluted) | ₹5 | Floral aroma |
| Cardamom powder | ¼ tsp | ₹3 | Fragrance |
| Ghee / oil (for deep frying) | about ½ cup | ₹8 | Frying medium |
| Pistachio slivers / rose petals | small amount | ₹5 | Garnish |
Total approximate cost: ₹78 (varies by region & quality)
Utensils & Tools Required
Mixing bowl
Heavy bottomed saucepan or frying pan
Slotted spoon
Small sieve (for sugar)
Deep frying vessel (kadai)
Measuring spoons & cups
Plate lined with absorbent paper
Yield
Yields about 8 medium-sized paneer jamuns (serving 2–3 people generously).
Preparation & Cooking Temperatures
Frying temperature: medium heat, ~160-170 °C
Syrup simmer: gentle boil, ~100–105 °C
Step-by-Step Instructions
1. Prepare Paneer & Dough
If using store bought paneer, soften by mashing it well in a bowl.
Add maida, cornstarch, and a pinch of baking soda.
Mix gently and knead lightly to form a smooth, pliable dough.
Let it rest for 5 minutes (dough firms slightly).
2. Shape Jamuns
Divide the dough into 8 equal portions.
Roll each portion gently into a crack-free smooth ball.
3. Make Rose Sugar Syrup
In a saucepan, add sugar + water. Heat till sugar dissolves.
Bring to a gentle boil. Add rose water or rose syrup, cardamom powder.
Maintain a gentle simmer—not too thick, just one-thread consistency.
Keep the syrup warm on lowest flame.
4. Deep Fry Jamuns
Heat ghee or oil in a deep kadai to ~160-170 °C (medium heat).
Gently slide jamuns, one by one, into the oil.
Fry on medium, stirring gently to turn, so all sides get golden brown (takes ~4–5 mins).
Once golden, remove with slotted spoon and drain on absorbent paper briefly.
5. Soak in Rose Syrup
While jamuns are warm, drop them into the warm rose sugar syrup.
Let them soak for at least 30 minutes (or until they absorb syrup and plump up).
Garnish with pistachio slivers or rose petals.
Summary of Steps
Mash paneer + mix binding agents → dough
Shape smooth balls
Prepare rose-flavoured sugar syrup
Deep fry jamuns gently
Soak fried balls in syrup
Garnish & serve
Flavor-Enhancing Tips
Use fresh paneer (homemade is ideal) — dry paneer won’t absorb syrup well.
Don’t over-knead dough—overworking can make jamuns stiff.
Maintain steady medium frying temperature — too hot = brown outside & raw inside; too cool = soggy.
Soak while jamuns are warm — they absorb syrup best.
Let syrup be one-thread consistency, not too thick or watery.
Garnish with saffron strands soaked in warm milk for extra richness.
Serving Suggestions & Plating
Serve warm or at room temp, in shallow bowls so syrup pools around.
Garnish with crushed pistachios, edible rose petals, and a light dusting of powdered cardamom.
Drizzle extra rose syrup just before serving.
Place a small mint leaf for contrast.
Best Pairings:
A scoop of vanilla ice cream on the side
A mild rose lassi
Warm cardamom tea
To eat — take one jamun, let the syrup coat your tongue first, then experience soft paneer inside. The floral fragrance should linger.
Nutritional Information (per jamun approx)
| Component | Amount approx* |
|---|---|
| Calories | ~120 kcal |
| Carbohydrates | ~15 g |
| Protein | ~3 g |
| Fat | ~5 g |
| Sugar | ~10 g |
| Fibre | ~0.2 g |
| Sodium | ~35 mg |
* Estimates based on standard ingredient nutritional values; adjust per brand used.
Health Benefits & Warnings
Benefits
Paneer supplies casein protein and calcium
Cardamom and rose water add mild antioxidants and pleasant aroma
Warnings
High sugar & fat — consume in moderation
For diabetics, reduce sugar or use sugar substitute (experiment carefully)
Frying uses oil/ghee — ensure oil is clean & temperature correct
Storage & Leftovers
Soak well: transfer jamuns and syrup into an airtight container in fridge.
Consume within 2 days.
Before serving leftover, warm slightly (microwave 10-15 sec) to soften and allow syrup flow.
Don’t let them sit out too long — they can become soggy or ferment in syrup.
Unique Facts & Traditions
Paneer jamun is a modern inventive twist rather than a traditional recipe.
The inclusion of rose syrup ties to Mughal floral dessert traditions (rose, kewra infusions in sweets).
This dessert can be served in festive menus (Weddings, Diwali) as a novel sweet alternative.
Frequently Asked Questions
Q: Can I use khoya instead of paneer?
A: Yes — then it becomes more like traditional gulab jamun. But the texture and soaking time differ.
Q: Can I shallow fry instead of deep fry?
A: Not recommended — full immersion ensures even frying and texture.
Q: What if jamuns turn hard?
A: That means too much flour or over-kneading. Reduce binding flour next time.
Q: Can I substitute sugar?
A: You may try jaggery syrup or sugar substitute, but test small batch first — flavour changes.
Q: Can I make mini jamuns?
A: Yes — reduce size and soak time accordingly.
Internal & External Links
Internal: link to paneer recipe → “how to make homemade paneer”
External: link about rose syrup / Mughal sweet
Author Block
Author: Bhimascook (Recipe GPT)
Bio: I design unique, flavorful vegetarian recipes for Indian home cooks — blending tradition with innovation.
Last Updated: 1 October 2025
