Gulab jamun made with paneer and sweet potato: Mumbai nutritionist shares zero-sugar recipe for Diwali 2026

Gulab jamuns hold a special place in the hearts of sweet tooths. The sugar-coated soft balls melt in the mouth from the first bite, with their sweet texture giving us an instant kick. And with Diwali festivities going on in full swing, gulab jamuns have become a part of almost every Indian household. But this Indian mithai is loaded with refined sugar and carbohydrates, which makes it a calorie-dense indulgence. Fret not, as Mumbai nutritionist Vanshika Khurana has shared a healthier gulab jamun recipe with zero sugar, made with paneer and sweet potato.

Ingredients for the dough

100g paneer made from toned milk

½ medium steamed sweet potato


65g oats

15–20 almonds

1 tbsp ghee

1 tsp cardamom powder

Warm milk, as needed

For the sugar-free chashni

250–350ml water

7–8 saffron strands

6–7 tsp monk fruit-based sweetener

½ tsp fennel seeds

Gulab jamun (18 balls) - How to make

For the Chashni: Pour water into a pan, add the monk fruit sweetener and whisk until the sweetener dissolves completely. Next, add fennel seeds and saffron, allowing it to simmer for 5–6 minutes before switching off the flame. Let the chashni cool until it becomes lukewarm.

For the Dough: Crumble the paneer, knead it by hand, creating a soft ball and add the steamed sweet potato with cardamom powder. After that, grind the oats and almonds together into a fine mixture.

In the next step, add the ground oats and almonds coupled with a dollop of ghee to the paneer mixture. Then, you have to mash everything and bring everything together into a dough.

Add some warm milk, one spoon at a time, to get a soft dough. Next, divide the dough into 18 equal portions and shape them into smooth balls.

For air-frying: Preheat the air fryer and air-fry the balls at 170°C for 18–20 minutes, until they turn a dark golden-brown colour. After that, flip them halfway through cooking for even browning.

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Once everything is done, you have to transfer the hot gulab jamuns into the lukewarm chashni immediately. Let them soak for at least 3–4 hours so they absorb the syrup before digging into the delight or serving them to guests.