Increasing demand for traditional dairy product Gulabjamun is a popular khoa based sweet in India among all the traditional delicacies. Though it is made from khoa. The present study was undertaken with the objectives for sensory analysis of gulabjamun by using khoa and paneer optimized level of softness and uniform granular texture in Gulabjamun, to evaluate the organoleptic quality of Gulabjamun. Three different treatments and control were used in the ratio (100:0, 90:10, 85:15 and 80:20) for Gulabjamun making, indicate as T0, T1, T2, and T3 respectively. Four treatment combinations were used in the study and replicated five times. The product was analyzed for organoleptic attributes like (Flavour and taste, Body and texture, colour and appearance) by trained panelist using 9- point hedonic scale.