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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 mins
Cook Time 30 mins
Total Time 1 hr 10 mins
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.