Paneer Jamun is my favorite variation of the beloved gulab jamun. I discovered this recipe when I had leftover paneer and wanted to try something different. The paneer makes these dumplings incredibly soft and gives them a unique texture that’s just amazing. What I love most is how the readymade mix makes this recipe so much easier than starting from scratch. You get all the traditional flavors with half the work. The golden syrup with hints of cardamom and saffron takes me straight back to festival celebrations at home.
About the Recipe
This recipe transforms ordinary gulab jamun into something extraordinary. The paneer adds richness and makes each bite melt in your mouth. Using readymade mix saves time without compromising on taste. The syrup infused with cardamom and kesari powder creates those authentic festival flavors we all crave. It’s perfect for beginners because the mix takes care of most measurements. You’ll impress everyone with minimal effort. The best part? These taste even better the next day after chilling in the fridge overnight.
Why You’ll Love This Recipe
These Paneer Jamuns are pure comfort food magic. The paneer makes them softer than regular gulab jamuns, and they absorb the syrup beautifully. Making the syrup is easier than you think – just watch for that one-string consistency. The aroma of cardamom and saffron will fill your kitchen and make everyone gather around. They’re perfect for Diwali, Holi, or any celebration. What makes me happy is how forgiving this recipe is. Even if your balls aren’t perfectly round, they’ll still taste incredible. The chilling time lets all flavors meld together perfectly.
Cooking Tips
Don’t add too much water to the dough – it should be firm enough to shape. Test your oil temperature with a small piece first. The balls should fry gently, not too fast. For perfect syrup consistency, drop a little between your fingers – one string means it’s ready. Make sure your paneer is well-crumbled for smooth dough. Fry on medium heat to get even golden color.
Serving and Storing Suggestions
This recipe serves 4-6 people and takes about 45 minutes total. Serve these chilled for the best experience. They taste amazing with vanilla ice cream or just on their own. Store covered in the fridge for up to 4 days. The flavors actually get better with time. You can also freeze them for up to a month – just thaw before serving.
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Nutrient Benefits
Paneer provides good protein and calcium for strong bones and muscles. Ghee contains healthy fats that help absorb vitamins. Cardamom aids digestion and adds natural antioxidants. While this is without a doubt a sweet treat, the paneer makes it more nutritious than regular jamuns. Enjoy these in moderation as part of a balanced diet. The homemade aspect means you control the quality of ingredients.
Paneer Jamun
Ingredients
- 1 cup Readymade Gulab Jamun Mix
- 10 Paneer Cubes crumbled
- 200 ml Ghee
- 200 g Sugar
- little Cardamom Powder
- a pinch Kesari Powder
Instructions
- Combine the gulab jamun mix, paneer and little water in a bowl.
- Mix well to a thick dough.
- Make small balls of the dough and keep aside.
- Add sugar to a pan and pour enough water to cover it.
- Gently bring this to a boil (about 10 minutes) until it reaches an one string consistency.
- When it starts to thicken, remove and keep aside.
- Heat ghee in a pan over medium flame.
- Fry the prepared balls till light golden brown.
- Remove and drain excess ghee.
- Then add this to the sugar syrup.
- Add cardamom powder and kesari powder.
- Gently mix well and keep it in the fridge for a few hours before serving.
Recipe Video
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Frequently Asked Questions
Can I make the dough ahead of time?
Yes, you can prepare the dough 2-3 hours ahead and keep it covered. Just make sure it doesn’t dry out. If it feels too firm later, add a tiny bit of water and knead gently.
What if my syrup becomes too thick?
Don’t worry. Just add a little hot water and stir gently. Heat it again for a minute to blend properly. The consistency should coat a spoon but still flow easily.
How do I know when the jamuns are cooked?
They should be golden brown all over and feel firm when you lift them. If they’re browning too fast, lower the heat. They continue cooking slightly even after removing from oil.
Can I use homemade paneer for this recipe?
Without a doubt. Fresh homemade paneer works wonderfully. Just make sure to crumble it well and drain any excess moisture before mixing with the jamun mix.
2 comments
It fry with ghee Or sugar syrup
How to make the ready made Gulaab jamun show us too I also wanto to now and also show some more of rava halwa pls