In the present study, changes in compositional. Physic-chemical of khoa and paneer mixed gulabjamun. The objective of the present research was to increase the nutritional value of gulabjamun was evaluated on parameters such as protein, fat, ash, moisture, total solids there were four treatment and each were replication five times control (T0) was prepared by adding 100% khoa T1 was prepared by adding 90% khoa and 10% paneer, T2 was prepared by adding 85% khoa and 15% paneer and T3 was prepared by adding 80% khoa and 20% paneer. The mean value of physic-chemical were evaluated of the optimized product and were found significantly (P<0.01) different with the control one the Fat (13.43), Protein (8.49), Moisture (37.50) Carbohydrate (40.72), Ash (1.36), Moisture (37.50). The developed product was found to be less as compared to that of control.