Paneer Gulab Jamun Recipe

Paneer Gulab Jamun is a delicious sweet made using paneer, flour, sugar, saffron, nuts, ghee and oil. Paneer Gulab Jamun is commonly made during Diwali and special occasions. Learn to make Paneer Gulab Jamun with step by step pictures.

Paneer Gulab Jamun is a very easy sweet that can be made easily at home. I wanted to make a easy jamun using paneer as it is readily available every where. This is not like our usual jamun , it takes time to absorb sugar syrup. These jamuns have a slightly chewy texture but nevertheless tastes delicious. Do try and enjoy!

About Paneer Gulab Jamun

Paneer Jamun or Paneer Gulab Jamun is made using paneer, flour, sugar, flavoring, nuts, ghee and oil. Flour is added to paneer to give it a binding so that the jamuns don’t break and disintegrate in oil. These jamuns are easy to make and tastes incredibly delicious.

I made this for New year and all of us enjoyed it. Jamuns can be made for any special occasions or even to make a regular day special. This is easy, quick to make and takes less than 45 minutes from start to finish. Do try and let me know how you liked these jamuns.

Paneer Gulab Jamun Ingredients

• Paneer – Choose fresh paneer. Homemade is best however you can use store bought paneer too. Soak it in hot water for a while then crumble and use it.
• Flour – Maida is mixed with paneer and used for these jamuns.
• Soda – Cooking soda helps in giving soft jamuns.
• Sugar – Sugar is boiled with water to make sugar syrup.
• Flavoring – Saffron, rose essence is the main flavoring here.
• Nuts – Chopped pistachios is added. You can add almonds too.

Similar Recipes

• Chocolate pudding
• Shrikhand
• Tender coconut pudding
• Carrot halwa
• More desserts

How to make Paneer Gulab Jamun Step by Step

1.To make the sugar syrup : Take sugar, water and saffron in a bowl mix well. Then heat it up.

2.It may take some time so meanwhile you can start making the jamun balls. When the sugar syrup starts turning sticky switch off. Bring paneer to room temperature if you have refrigerated it. Mix it for few minutes with your hands until you are able to form a smooth ball. Then add maida, baking soda and salt to paneer. Give a quick mix.

3.Add water little by little and gather together to form a smooth dough without any cracks. Don’t knead it just gather together that’s enough. Keep aside for 10 minutes. Pinch a small ball and roll smoothly. Don’t apply pressure while rolling and also don’t roll them tight, the balls should be smooth. Make all the balls ready.

4.Heat oil in a kadai not smoking hot, just hot enough to fry, – When oil is hot, keep in medium low flame drop few jamuns(may be 3-4) at a time, Roll the jamuns with a ladle when its getting cooked in the oil for even cooking and coloring. Fry in low flame till dark golden brown.

5.Drain in tissue and immediately add it to warm sugar syrup. Finally add rose essence. Cover and let it rest for 2 hours for the jamuns to absorb the sugar syrup well.

Garnish with any nuts of your choice.

Expert Tips

• The dough should be very smooth and don’t knead it as it will make the jamuns hard.
• I recommend adding rose essence, it gives great flavor to the jamuns.
• You can skip saffron and add cardamom powder, its purely your preference.
• Make sure you roll the balls smoothly at the same time not too tight. Don’t apply pressure while rolling else the center part will not get cooked and will be hard while eating. While rolling if there is a crack then the jamuns will break and open out while frying in oil.
• Give at least 2-3 hours resting time for the jamuns to absorb the sugar syrup well.
• If you fry for more time paneer becomes hard so take it when its deep golden brown.
• Make sure you keep in low flame while cooking the jamuns as it may get burnt easily. If the oil is too hot, then the jamuns may turn brown faster but it may not have cooked inside especially the center part.
• Make sure you have oil just enough for the jamuns to immerse fully.
• Oil temperature should be just right for the jamuns to cook perfectly, else it will break or will not get cooked inside.

Serving and Storage

Paneer Jamuns keeps well in fridge for 3-5 days, reheat slightly and serve it.

If you have any more questions about this Paneer Gulab Jamun Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Paneer Gulab Jamun Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Paneer Gulab Jamun Recipe

Paneer Gulab Jamun is a delicious sweet made using paneer, flour, sugar, saffron, nuts, ghee and oil. Paneer Gulab Jamun is commonly made during Diwali and special occasions. Learn to make Paneer Gulab Jamun with step by step pictures.

Prep Time15 minutes mins

Cook Time25 minutes mins

Total Time40 minutes mins

Servings15

AuthorSharmilee J

1x2x3x

Ingredients

• 1 cup paneer crumbled
• 2 and 1/2 tablespoon maida
• 1/8 teaspoon cooking soda
• 2 drops rose essence
• 1/2 tablespoon pistachios chopped for garnish
• oil as needed to deep fry

For the sugar syrup:

• 1 heaped cup sugar
• 1 cup water
• few strands saffron

Instructions

• To make the sugar syrup : Take sugar, water and saffron in a bowl mix well. Then heat it up.
• It may take some time so meanwhile you can start making the jamun balls. When the sugar syrup starts turning sticky switch off. Bring paneer to room temperature if you have refrigerated it. Knead it for few minutes with your hands until you are able to form a smooth ball. Then add maida, baking soda and salt to paneer. Give a quick mix.
• Add water little by little and gather together to form a smooth dough without any cracks. Don’t knead it just gather together that’s enough. Keep aside for 10 minutes. Pinch a small ball and roll smoothly. Don’t apply pressure while rolling and also don’t roll them tight, the balls should be smooth. Make all the balls ready.
• Heat oil in a kadai not smoking hot, just hot enough to fry, – When oil is hot, keep in medium low flame drop few jamuns(may be 3-4) at a time, Roll the jamuns with a ladle when its getting cooked in the oil for even cooking and coloring. Fry in low flame till dark golden brown.
• Drain in tissue and immediately add it to warm sugar syrup. Finally add rose essence. Cover and let it rest for 2 hours for the jamuns to absorb the sugar syrup well.
• Garnish with any nuts of your choice.

Notes

• The dough should be very smooth and don’t knead it as it will make the jamuns hard.
• I recommend adding rose essence, it gives great flavor to the jamuns.
• You can skip saffron and add cardamom powder, its purely your preference.
• Make sure you roll the balls smoothly at the same time not too tight. Don’t apply pressure while rolling else the center part will not get cooked and will be hard while eating. While rolling if there is a crack then the jamuns will break and open out while frying in oil.
• Give at least 2-3 hours resting time for the jamuns to absorb the sugar syrup well.
• If you fry for more time paneer becomes hard so take it when its deep golden brown.
• Make sure you keep in low flame while cooking the jamuns as it may get burnt easily. If the oil is too hot, then the jamuns may turn brown faster but it may not have cooked inside especially the center part.
• Make sure you have oil just enough for the jamuns to immerse fully.
• Oil temperature should be just right for the jamuns to cook perfectly, else it will break or will not get cooked inside.

Nutrition Facts

Paneer Gulab Jamun Recipe

Amount Per Serving (30 g)

Calories 55 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 2g13%

Trans Fat 0.003g

Polyunsaturated Fat 0.2g

Monounsaturated Fat 0.5g

Cholesterol 10mg3%

Sodium 14mg1%

Potassium 6mg0%

Carbohydrates 10g3%

Fiber 0.1g0%

Sugar 0.02g0%

Protein 2g4%

Vitamin A 2IU0%

Vitamin C 0.1mg0%

Calcium 73mg7%

Iron 0.04mg0%

* Percent Daily Values are based on a 2000 calorie diet.

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