Gulab Jamun with Khova & Paneer

Gulab Jamun, a beloved Indian sweet, is often made during festivals and parties, symbolizing joy and celebration. This soft, syrup-soaked dessert holds a special place in my heart, as my amma always makes it at home with love and care. She customizes it to suit our family’s taste, ensuring that the gulab jamuns are cooked to perfection and absorb the syrup just right. While I’ve tasted gulab jamuns from many places, I’ve often found that the center isn’t always cooked well, which is why I’m sharing my tips for making the perfect gulab jamun, ensuring a soft and fully cooked center.

Why is it Called Gulab Jamun?

The name “Gulab Jamun” is derived from the ingredients that make it special. “Gulab” means rose, and “Jamun” refers to a type of berry resembling the deep purple color and shape of the sweet. The dessert is traditionally soaked in a fragrant rose syrup, which enhances its flavor, giving it a delightful and aromatic taste.

What Makes This Gulab Jamun Unique?

In this variation, I use a blend of paneer (cottage cheese) and khova (reduced milk) to create the dough. This combination gives the gulab jamuns a richer, creamier texture compared to the traditional recipe. The result is a soft, melt-in-the-mouth treat that soaks up the syrup perfectly, making every bite indulgent and flavorful.

Tips for Making Perfect Gulab Jamuns

• Cooking the Center: Ensure that the gulab jamuns are cooked through. The dough should be soft but firm enough to hold its shape while frying.
• Frying at the Right Temperature: The oil should be at the right temperature—too hot, and they’ll cook unevenly; too cold, and they’ll absorb too much oil.
• Syrup Absorption: Let the gulab jamuns soak in the syrup for at least 30 minutes to absorb the sweetness thoroughly.

How to Enjoy Gulab Jamun 

• Traditional and Versatile: Though this recipe uses paneer and khova, gulab jamun can also be made using bread or milk powder for a different twist.
• Perfect for Celebrations: Ideal for weddings, Diwali, or any special occasion, this gulab jamun is a treat loved by all ages.

This Gulab Jamun with Paneer and Khova is a rich, flavourful version of the classic dessert, combining traditional and modern techniques to create a sweet that’s truly special. Enjoy it on any festive occasion, and you’ll be sure to delight your guests with its creamy texture and aromatic flavour.

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Gulab Jamun with Khova & Paneer

Niranjana Sankaranarayanan

Gulab Jamun is a famous Indian sweet that is made on festival days as well as for party. This sweet is always close to my heart, because amma makes this at home and there is always customisation of this sweet according to our taste. She really makes best gulab jamun because it is cooked well and the syrup is absorbed well. I have eaten Gulab jamun in many places where the centre part is not cooked well. So I have included some tips to make perfect gulab jamuns.

Besides why do we call this sweet as Gulab Jamun? Do you know? Gulab means rose and Jamun means a type of berry. So this sweet resembles the Jamun fruit and is soaked in rose syrup. So now you all know the nomenclature of this sweet. Here I have made traditional gulab Jamun but we can also make it with bread or milk powder as well.

Interesting Sweet recipes

Almond Pistachio Halwa

Chandrahara

Carrot halwa

Boondhi Ladoo

Mysorepak

Multigrain Sathu nuts ladoo

Seven Cup Cake

Cornflour halwa

Kasi Halwa

Beetel leaves-Coconut ladoo

Atta Halwa /Wheat halwa

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Soaking time 4 hours hrs

Total Time 4 hours hrs 35 minutes mins

Course Dessert, Sweet

Cuisine Indian

Servings 9 Nos

Equipment

• Frying pan
• Sauce pan

Ingredients

  

• 1 cup Paneer
• 1 cup Khova
• 2-3 tbsp All purpose flour
• 2 tsp Milk optional
• few to garnish Pistachios

Sugar syrup

• 1 cup Sugar
• 1 cup Water
• 1/2 tsp Cardamom powder

Instructions

 

Making Gulab jamun balls

• Keep the paneer and khova in the room temperature. Crumble them with your hands.
• Now measure the crumbled paneer and khova.
• Take 1 cup each of paneer and khova, add it into a bowl or plate. Now knead & mix paneer, khova.
• Add maida for the binding and knead it to a smooth dough. If the dough has become stiff, then add a tsp milk and knead.
• Smooth and soft dough is ready. Take a small portion of the dough and make balls. The balls should be smooth without any crack. If there are cracks, the gulab jamun will break. So make smooth balls.
• Heat oil and check the temperature of the oil by dropping a small ball into it. If it raises to the top, then the oil is ready to fry the jamun balls.
• Always keep the flame medium and fry the jamun balls. Once they turn golden brown, remove it from the oil.

Sugar Syrup

• In a vessel, add 1 cup of sugar and 1 cup of water. Allow it to boil to dissolve the sugar.
• If there are any dirt, then strain it .
• Add cardamom powder for the flavour. We can also add rose essence.
• Keep the sugar syrup aside once it has dissolved.

Final Step

• Finally add the fried gulab jamun into the sugar syrup. Keep it aside for 3 to 4 hrs so that the jamun will absorb the syrup and will become soft.
• But they taste better on the next day.
• Garnish it with some pistachios and serve with syrup.

Video

Notes

If the Gulab jamun crumbles, then it has extra moisture, so add some maida and make the gula jamun.
If the maida is more and the dough has less moisture, then the jamun will become hard. So we can add a tsp of milk to increase the moisture.
We can also stuff some nuts inside the jamun balls but I have not done it. I have just placed few pistachios on the top.
Baking powder is not required to make this Gulab jamuns.

Keyword Diwali sweets, Festival recipes, Gulab Jamun, Holi recipes, Light festival sweets

INSTRUCTIONS

Making Gulab jamun balls

• Keep the paneer and khova in the room temperature. Crumble them with your hands.
• Now measure the crumbled paneer and khova.
• Take 1 cup each of paneer and khova, add it into a bowl or plate. Now knead & mix paneer, khova.
• Add maida for the binding and knead it to a smooth dough. If the dough has become stiff, then add a tsp milk and knead.

• Smooth and soft dough is ready. Take a small portion of the dough and make balls. The balls should be smooth without any crack. If there are cracks, the gulab jamun will break. So make smooth balls.

• Heat oil and check the temperature of the oil by dropping a small ball into it. If it raises to the top, then the oil is ready to fry the jamun balls.

• Always keep the flame medium and fry the jamun balls.

• Once they turn golden brown, remove it from the oil.

Sugar Syrup

• In a vessel, add 1 cup of sugar and 1 cup of water. Allow it to boil to dissolve the sugar.
• If there are any dirt, then strain it .
• Add cardamom powder for the flavour. We can also add rose essence.
• Keep the sugar syrup aside once it has dissolved.

Final Step

• Finally add the fried gulab jamun into the sugar syrup. Keep it aside for 3 to 4 hrs so that the jamun will absorb the syrup and will become soft.

• But they taste better on the next day.
• Garnish it with some pistachios and serve with syrup.

Note

• If the Gulab jamun crumbles, then it has extra moisture, so add some maida and make the gula jamun.
• If the maida is more and the dough has less moisture, then the jamun will become hard. So we can add a tsp of milk to increase the moisture.
• We can also stuff some nuts inside the jamun balls but I have not done it. I have just placed few pistachios on the top.
• Baking powder is not required to make this Gulab jamuns.

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