Paneer Gulab jamun


50-55 min


Paneer Gulab jamun

Fried paneer dumplings (jamun) are tossed in a flavoured sugar syrup to make these melt-in-the-mouth Paneer gulab jamun. Indulge in this homemade treat anytime the cravings strike. Soft paneer made using Sarda Farms milk replaces the traditional khoya used to make gulab jamuns. Frying the dumplings in hormone free Sarda Farms ghee makes them more flavourful. For a variation you can flavour the syrup with rose water instead of saffron or cardamom.



  • 2 ‏cups fresh paneer made using Sarda Farms milk
  • 1-2 ‏tablespoons Maida (all purpose flour)
  • 1 ‏tablespoon fine rava (semolina)
  • 1 ‏cup sugar
  • ¼ ‏teaspoon baking powder
  • ‏Sarda Farms ghee as required for frying
  • ‏Seeds from 2-3 cardamom pods ,crushed
  • ‏Pinch of saffron


Mix the sugar with about 1 ½ cups of water in a pan and bring it to boil on low-medium flame. Add saffron and cardamom. Cook till the syrup becomes slightly thick. Set aside.

In a flat, large plate add the paneer and gently knead it using your hand just to get a smooth texture. Do not over knead it.

Add baking powder and mix. Add maida and rava as required for binding and mix to form a smooth, pliable dough. Sprinkle few drops of milk if the mixture is too dry.

Keep the dough covered for 10 minutes.

Make about 25-26 balls from the dough, by rolling it lightly. Do not apply too much pressure.

Heat ghee on medium flame,in a pan for deep frying.

Fry the paneer balls (in batches) on low to medium flame till they turn brown.

Use a slotted spoon to take them out and place on an absorbent paper.

Add the fried jamuns to the sugar syrup.

Gently toss them so that the sugar syrup coats all over.

Keep them soaked for at least 2-3 hours before serve.

Serve warm or at room temperature.



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