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You are here: Home / Diwali / Paneer Gulab Jamun Recipe – How to Make Gulab Jamun with Paneer

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

October 30, 2015 By Aarthi 13 Comments

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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

Ingredients:
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)
Method:
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.
Notes:
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.

Pictorial:
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
Serve
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Filed Under: Diwali, Gulab Jamuns, Milk Sweets, Paneer, Paneer Recipes, Recent Recipes

About Aarthi

Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

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Comments

  1. Sathya- MyKitchenodyssey

    October 30, 2015 at 1:04 pm

    Wow !! tasty guab jamun arthi ..

    Reply
  2. Torviewtoronto

    October 30, 2015 at 5:00 pm

    deliciously done looks wonderful

    Reply
  3. anonymous

    October 31, 2015 at 5:24 pm

    1 cup is how many grams

    Reply
  4. Anonymous

    November 1, 2015 at 10:42 am

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

    Reply
  5. Anonymous

    November 1, 2015 at 7:59 pm

    I didn't add soda and mine turned extremely hard

    Reply
  6. Aarthi

    November 2, 2015 at 3:46 pm

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

    Reply
  7. Aarthi

    November 2, 2015 at 3:47 pm

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

    Reply
  8. Aarthi

    November 2, 2015 at 3:47 pm

    @anonymousmy 1 cup measures 240 ml

    Reply
  9. umamahi

    November 7, 2015 at 12:04 pm

    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?

    Reply
  10. Aarthi

    November 7, 2015 at 7:00 pm

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

    Reply
  11. umamahi

    November 8, 2015 at 2:54 pm

    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:)

    Reply
  12. Aarthi

    November 11, 2015 at 1:21 pm

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

    Reply
  13. Lavanya

    July 2, 2017 at 2:17 pm

    Hi, I dint use soda or maida just the paneer alone. I fried it in low to medium heat only but the jamun still is floating in the sugar syrup only and it is not soaking beven after 3 hours.is it a must to use maida and soda???

    Reply

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