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Paneer Jamun recipe

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Adjust Servings:
33 oz milk
1 lemon
8 oz water
10 oz sugar
2 cups oil — for deep frying
3 tbsp refined flour
2 tbsp milk powder
1/4 tsp baking soda
1/2 tsp cardamom powder
1 tbsp pistachio — sliced
a pinch of added color (optional)

Nutritional information

120 kcal
15 g
2 g
8 g
40 mg

Paneer Jamun recipe

  • Sweet
  • 45 mins
  • Serves 20
  • Easy



Paneer jamuns are healthy, delicious and easy to prepare sweet dish. Sponge-like in texture and chewy like the white rasgullas, paneer jamuns are perfect treat during festivals or celebrations.  They are also known as pink jamuns. If you thought you had seen it all when it comes to the paneer, the paneer jamun will shatter your beliefs. Paneer jamun is a considerably modern version of gulab jamun.  Traditionally, gulab jamuns are made with milk (khoya), but this lovely variation of the dish is made using paneer!

If you have paneer at hand and would love making a sweet dish instead of the delicious but regular paneer butter masala, try these paneer jamuns. Paneer is easily one ingredient that kids love consuming in any form. Try this easy-to-make paneer jamun while you are entertaining guests for a get together or for a dessert on a relaxed evening, to make the young adults at your home super happy!

Health Benefits

As the balls are made of paneer, they are a good source of calcium. Calcium, it might be noted, is needed by the body for strong bones and teeth. Paneer is also a rich source of protein, if you are a vegetarian, then paneer is one great replacement for meat.

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How to make Paneer Jamun recipe

  • Boil milk in a pan. Once it boils, lower the flame and add the juice of the lemon to milk. The milk will start splitting.
  • Keep boiling on low flame till the curdled milk and whey water separate. Strain the split milk using a fine-meshed strainer. Alternatively, line a strainer with a muslin cloth and strain the milk.
  • Place the strainer over a bowl to allow water to drip from the prepared paneer for 15 minutes. Place a large pan over the flame and boil the water.
  • Add sugar to theboiling water and stir. Simmer the water and sugar syrup until the sugar is completely dissolved. Remove sugar syrup from the flame.
  • Crumble the paneer in a large bowl and knead until it is smooth. Sift refined flour, baking soda, and milk powder in a bowl. Add them to the paneer.
  • Knead the paneer mixture into a soft dough. If the dough is dry, add a few drops of milk to it.
  • Make 20 small and smooth balls from the dough.
  • Heat oil in a deep-bottom pan for frying. Drop the paneer jamun balls into hot oil and roll them in the pan with a skimmer spoon on low flame until golden brown on all sides.
  • Drop the fried paneer jamun balls into the warm sugar syrup. Sprinkle the sliced pistachios and cardamom powder on the paneer jamuns. Keep the paneer jamuns in sugar syrup for 2 hours or until the jamuns absorb the sugar syrup.


The name gulab jamun has its origin in Persian, ‘ab’ meaning water and ‘gul’ meaning rose in Persian. ‘Jamun’ is a berry called ‘black plum’ in English. There are several stories about the origin of gulab jamun. It is believed to have been brought to India by Turkish invaders. Some believe that it was made accidentally by a chef of Mughal emperor Shah Jahan!

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