Paneer - Sweet Potato Gulab Jamun

Paneer – Sweet Potato Gulab Jamun

Paneer - Sweet Potato Gulab Jamun
Paneer – Sweet Potato Gulab Jamun

Wish you all a very happy Diwali.

I finally got to making some dishes for Diwali. My 6 month old was down with cold for last few days and I was really trying hard to keep up with just day-to-day cooking. Since Ishaan is 4 years old, I thought he would have fun during this festival. I had a long list of dishes that I wanted to make, but I am glad I am slowly getting to atleast few of them.

Gulab Jamun is one of my favorite Indian sweets. We usually make these with khova/khoya. I normally make khova at home to make jamuns. But this time I did not have time to make it at home or to run to Indian store to get it. So I decided to try jamuns with paneer, which is readily available in my neighborhood grocery store. I wanted to follow the same recipe but just replace khova with paneer. Then last moment, I decided to add some cooked sweet potato to it to see how it would taste. The result was very soft and tasty jamuns.

Make the syrup
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Make jamuns
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Paneer - Sweet Potato Gulab Jamun

Deep fried paneer and sweet potato balls dipped in cardamom flavored sugar syrup.
4.67 from 3 votes
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 3 dozen (approx)


For Jamun

  • 1 cup 8oz or 226g crushed paneer
  • 1/2 cup mashed sweet potatoes around 150g before cooking
  • 1/4 cup all purpose flour
  • 1/2 tea spn baking soda
  • Oil/ghee for deep frying

For Syrup

  • 2 cups sugar
  • 3 cups water
  • 1/2 tea spn cardamom powder


  • Heat sugar and water in a pan till it starts boiling.
  • Take off the heat and add cardamom powder.
  • Cook sweet potatoes in pressure cooker.
  • Peel them and grind to a smooth paste.
  • Mix paneer, sweet potato paste, all purpose flour, baking soda.
  • Make small balls out of the mixture. To make sure they don't fall apart, apply some pressure with palms to make sure they stay together.
  • Heat oil, add 1 tbl spn of ghee to oil.
  • Deep fry the jamuns, till they are deep brown.
  • Take them out on a paper towel.
  • When they are still warm, slide in warm syrup.


Aayi has this great tip. Instead of deep frying in all ghee, she adds just a tbl spn of ghee to a kadai of oil. That gives the aroma of ghee to the deep fried product.
You can add few tea spns of milk to help in grinding sweet potatoes. It is optional.

paneer - sp gulab jamun11

14 thoughts on “Paneer – Sweet Potato Gulab Jamun”

  1. Hi Shilpa …
    This gulab jamuns looks really tasty . I always have problem with ready made khoya and to make khoya at home is really time consuming . surely going to try this easy recipe

  2. Can we Substitute All Purpose Flour with anything else ? My Husband has Gluten allergy and was wondering if we have a gluten free version of the Jamuns


  3. Deepika Shnabhag

    Hey Shilpa.. I like your site.. I was running through the festival foods and I saw The Patholi is missing which is one of the famous Konkani sweet.


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