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Oct 30, 2015

Paneer Gulab Jamun Recipe - How to Make Gulab Jamun with Paneer

Gulab Jamuns, i have a serious addiction to these beauties. I can never stop having them. Even yesterday i had three of those beauties which i bought from my favourite bakery. I love making them too. They can be made so many different ways, in my blog i have shared few variations of them and this is another one. Last diwali i shared sweet potato jamun, so i decided to try a version of jamun for this diwali as well. So i decided to make paneer jamun and aloo jamun..Will be sharing the potato jamun tomorrow..

Similar Recipes,
Kala Jamun
Khoya Gulab Jamun
Bread Jamun
Gulab Jamun using milk powder
Sweet Potato Jamun

Hope you will give this a try and let me know how it turns out for you..

Preparation Time : 15 mins
Cooking Time : 15 mins
Soaking Time : 30 mins to 1 hour
Makes : 10 to 12 jamuns


Paneer - 1 cup crumbled ( Recipe here)
All Purpose Flour / Maida - 3 tblspn
Baking Soda / Cooking Soda - a pinch
Oil or Ghee for Deep frying

For Syrup:
Sugar - 1 cup
Water - 1 cup
Rose Water few drops (optional)
Saffron a pinch (optional)


Take sugar and water in a sauce pan, heat and bring it to a boil, boil it for 5 mins, it will get thick in this time. Add in  rose water and saffron and pour this into a large bowl. Keep warm

Take crumbled paneer, mash them really well.

Add in baking soda and flour. Knead to a soft smooth dough.

Now take small portion of the dough, roll it into a smooth ball.

Now heat oil for deep frying, drop jamuns in hot oil and fry on a medium heat till golden. Keep mixing this for even colouring.

Now drain them and add to the warm syrup immediately.

Let them soak for 30 mins or more..

Remove the jamuns carefully into a bowl and chill. Serve cold or hot.


1)Mashing the paneer is the main step, so mash them till smooth.

2)Dont add too much maida, if your mix is sticky, then add another tblspn of maida. If you add too much maida then the jamuns will get hard.

3)Fry the jamuns in low to medium heat, a trick is, once you add jamuns to oil, dont stir immediately, leave them for a min them stir so you dont break the balls.

4)The syrup has to be warm, the jamuns should be hot..So when you put hot jamun in syrup, it absorbs the syrup well.

Start by making sugar syrup..take sugar in a sauce pan

add in water

bring it to a good boil and cook for 5 mins

the syrup should reach sticky stage and not 1 string consistency

add few drops of rose essence

add a pinch of saffron..set aside and keep the syrup warm and not piping hot

now take ingredients for jamun

take crumbled paneer in a bowl

mash them well

now it is smooth

add in flour

add a pinch of baking soda

knead well

it has to be smooth

take small portion

roll it into a smooth ball

add done

now drop it in hot oil

fry till golden

now add it to the warm syrup..Hot jamuns added to warm syrup will absorb the syrup much better

soak for an hour or so



  1. Re these measurements fr paneer from 2 litres of milk.?

  2. I didn't add soda and mine turned extremely hard

  3. @Anonymousadding soda will make it soft and dont over fry them

  4. @Anonymousyou can make paneer and measure it to 1 cup and use

  5. akka i tried today..when i drop it in oil..aftr few mins it splits lyk anothr ball,it exploded actualyy..what s d reasn akka?

  6. @umamahiI think u have added too much baking soda. or the paneer which u used is not drained well

  7. oh ok akka n i used store bot paneer,does it affects the taste and texture?..and itwas not at all absorbd the syrup,when i pressed it was nt soft:( it was lyk very hard ball,bt i doubled this recipe and added only 6tbsp of maida for 2cups of paneer..n also i felt d sourness in t..why s tat??thanks:)

  8. @umamahihomemade paneer has to be used, since it is much more softer.


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