Go Back
+ servings
Channar puli
Print Recipe
5 from 2 votes

Channar puli recipe

A popular Bengali sweet made using paneer and condensed milk
Prep Time10 mins
Cook Time30 mins
Course: Dessert, Diwali recipes
Cuisine: Indian
Keyword: Diwali recipes, Festival recipes, paneer recipes,
Servings: 16 pieces
Author: Jeyashri suresh


  • 1 cup scrambled paneer
  • ½ cup condensed milk
  • 1/3 cup maida
  • 1/8 tsp baking powder
  • 1.5 cups sugar
  • 1 cup Water
  • Oil for deep frying


  • In a bowl add the scrambled paneer(I used store-bought paneer) baking powder, maida, and condensed milk.
  • Knead this into a non-sticky soft dough.
  • Do not add any water to knead the dough.
  • If the mixture is sticky add 1-2 tbsp extra plain flour.
  • Grease your hands with ghee.
  • Take a small lemon size portion of dough.
  • Make into an oblong shape.
  • Do it for all the dough.
  • Place it on a greased plate.
  • Deep fry this int oil till golden brown.
  • Keep the flame in medium and fry well.
  • Do this for the rest of the dough.
  • In a saucepan add sugar and add water.
  • I used raw sugar.
  • Let this boil and comes to a sticky syrup consistency.
  • Switch off the flame.
  • Now add in the fried paneer jamuns to the hot syrup.
  • If you want to add cardamom powder or rose syrup add in the sugar syrup.
  • Let this nicely soak in sugar syrup for 4-5 hours.
  • Garnish with some nuts while serving



  1. Unlike gulab jamuns it won’t absorb the syrup so quickly and will become soft.
  2. It tasted so yum and soft the next day.
  3.  Also, it will not turn out too soft like Khoya gulab jamuns.
  4. Ensure the paneer is not too moist, if it is moist pat dry in a kitchen towel.
  5.  The taste of this channar puli is too yum and a must-try Diwali sweet recipe.