Paneer gulab jamun recipe with step by step photos. After sharing easy recipes for khoya gulab jamun, gulab jamun with milk powder, kala jamun and vegan sweet potato gulab jamun recipes, sharing with you all yet another delicious and different gulab jamun, paneer gulab jamun recipe!
Paneer gulab janum recipe is a breeze to make if you have paneer handy. Homemade fresh paneer works best but you can definitely use store bought store bough paneer just make sure to thaw the paneer thoroughly and crumble very well.
To make paneer gulab jamun recipe you need very common ingredients-paneer, maida,baking powder and regular sugar syrup. Here I have used saffron to flavor the syrup. You can add rose water, kewra essence, cardamom etc. This paner gulab jamun is somewhat chewy and holds its shape unlike sweet potato gulab jamun.
It is best to soak paneer gulab jamun in sugar syrup at least for an hour before serving, as paneer is used, the gulab jamuns take a bit long to soak and turn soft. I just love such easy dessert recipes, they are quite handy, very delicious, very very easy to make yet look and taste exotic, paneer has become a regular ingredient in most homes, so you can very well prepare these paneer gulab jamun when you have guests or for any occasion or just to treat yourself to something sweet.
Here is how to make paneer gulab jamun, do try out!
If you are looking for more easy dessert recipes with paneer do check easy kalakand, chocolate sandesh, paneer pistachio peda
Paneer gulab jamun recipe with step by step photos:
1. First start by preparing sugar syrup for paneer gulab jamun. Add 1 cup water to 1 1/4 cup sugar and prepare a slightly thick and sticky syrup (no string consistency). Add saffron and turn off the flame (you can add cardamom powder or rose water too).
2. In the mean time crumble the thawed paneer very well. if using fresh homemade chenna try to squeeze out the water as much as possible and take in a mixing bowl. Knead the paneer alone very well first.
3. Add maida, baking powder and knead to a very soft dough, I did not add water for kneading, the moisture in paneer is enough to knead. Do not knead very hard though.
4. Heat oil for deep frying. Make 18-20 equal sized small balls from the dough. Do not roll the balls very tight.
5. Deep fry the shaped balls in hot oil till dark brown. Do the frying in low-medium flame.
6. Drain the fried jamuns and prick each jamun with a fork slightly and drop in sugar syrup.
7. Serve paneer gulab janun after an hour or serve chilled after refrigerating for sometime.
Paneer gulab jamun recipe card below:
Paneer gula jamun recipe | Easy dessert recipes
Ingredients
- For gulab jamun:
- 1 cup crumbled paneer
- 1 1/2 tablespoons maida adjust
- 1/4 teaspoon baking powder
- Oil for deep frying
- For sugar syrup:
- 1 cup water
- 1 1/4 cup sugar
- cardamon powder/saffron/rose water
Instructions
- First start by preparing sugar syrup for paneer gulab jamun. Add 1 cup water to 1 1/4 cup sugar and prepare a slightly thick and sticky syrup (no string consistency). Add saffron and turn off the flame (you can add cardamom powder or rose water too).
- In the mean time crumble the thawed paneer very well. if using fresh homemade chenna try to squeeze out the water as much as possible and take in a mixing bowl. Knead the paneer alone very well first.
- Add maida, baking powder and knead to a very soft dough, I did not add water for kneading, the moisture in paneer is enough to knead.
- Heat oil for deep frying. Make 18-20 equal sized small balls from the dough.
- Deep fry the shaped balls in hot oil till dark brown. Do the frying in low-medium flame.
- Drain the fried jamuns and prick each jamun with a fork slightly and drop in sugar syrup.
- Serve paneer gulab janun after an hour or serve chilled after refrigerating for sometime.
Notes
2. You can add baking soda instead of baking powder
3. You can use ghee for frying instead of water
Nutrition
shivanya says
Wow gulab jamuns with paneer is very new to me.Looks so delicious.