Paneer Gulab Jamun Recipe (Delicious Diwali Sweet)
Paneer Gulab Jamuns are a delightful twist on the traditional Indian sweet, offering a soft and subtly sweet taste that perfectly complements festive celebrations. These delectable cottage cheese balls, soaked in fragrant sugar syrup, bring a burst of flavors with every bite. Inspired by Bengal’s famous Channa Jalebi or Paneer Jalebi, this variation can be shaped as jamuns or jalebis—though the latter can be time-consuming when preparing for large gatherings. Paneer Gulab Jamuns are a must-try dessert for Diwali, and they pair wonderfully with other festive dishes like Puran Poli (with Toor Dal and Chana Dal), Kakdi Chi Koshimbir (Maharashtrian Style Cucumber Salad), Makki Ki Puri (Maize Flour Fried Indian Bread), and Aloo Dum (Slow-Cooked Potatoes in Spicy Tomato Gravy).
Cuisine: Indian
Course: Dessert
Diet: Vegetarian
Ingredients
| Ingredient Name | Quantity |
|---|---|
| Baking Powder | 1/4 teaspoon |
| All-Purpose Flour (Maida) | 3 teaspoons |
| Milk | 2 teaspoons |
| Oil (for deep frying) | As required |
| Sultana Raisins | 9 (for the filling) |
| For Sugar Syrup | |
| Sugar | 1 cup |
| Water | 1/2 cup |
| Cardamom Powder (Elaichi) | 1 teaspoon |
| For Garnishing | |
| Whole Almonds (Badam) | 8 (blanched and roughly chopped) |
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Instructions
-
Prepare the Dough
Begin by placing homemade paneer in a large mixing bowl. Add the all-purpose flour (maida), baking powder, and milk. Knead everything together to form a smooth, soft dough. Once well-combined, cover the dough with cling film and let it rest in the refrigerator for about 10–15 minutes to firm up slightly. -
Prepare the Sugar Syrup
While the dough rests, prepare the sugar syrup. In a heavy-bottomed saucepan, combine sugar, water, and cardamom powder (elaichi). Stir continuously and let the mixture come to a boil. Cook until the syrup reaches a sticky, one-string consistency. Once done, remove from heat and set aside to cool slightly. -
Shape the Jamuns
Once the dough has rested, take small portions of it and roll them into smooth, round balls about the size of a lemon. Insert a sultana raisin into the center of each ball for a burst of flavor when you bite into them. -
Deep Fry the Jamuns
Heat the oil for deep frying in a pan or wok. Carefully drop the paneer balls into the hot oil, making sure not to overcrowd the pan. Fry them on medium heat, turning them occasionally to ensure they are golden brown on all sides. Once fried to perfection, remove the jamuns from the oil and drain on paper towels to remove excess oil. -
Soak in Sugar Syrup
Immediately transfer the fried jamuns into the warm sugar syrup. Let them soak for at least 2 hours, allowing the jamuns to absorb the syrup and become wonderfully sweet and tender. -
Garnish and Serve
After they have absorbed the syrup, garnish the jamuns with roughly chopped blanched almonds for a delightful crunch and extra flavor. Serve these warm and enjoy them as a delicious part of your festive meal.
Serving Suggestions:
These Paneer Gulab Jamuns make a perfect Diwali dessert, offering a delightful balance of sweetness and flavor. They can be served alongside other traditional dishes like Puran Poli, Kakdi Chi Koshimbir, Makki Ki Puri, and Aloo Dum, making them an ideal treat for any festive occasion.
