Dry jamun recipe, dry gulab jamun recipe
Dry jamun are no doubt a super fancy dessert made with khoya/mawa. Dry gulab jamun are very similar to gulab jamun except that it is not soaked in sugar syrup.
Dry jamun are a good choice for parties, festivals and special occasions. These are not that difficult to make.
Dry jamun are not only rich and elegant, but also has a velvety smooth texture. You can coat the dry jamun in confectioners sugar both powdered or icing sugar as well. I have seen in some pakistani restaurants where the dry jamun are coated with finely shredded coconut or cottage cheese. So, I am sure you can make dry jamun with endless possibilities.
Day before yesterday, I made dry jamun with khoya and coated with cane sugar. I thought I should share this mouthwatering dessert with you. One you taste this dry jamun, you will never pass this sweet.
Let’s start. Here is how I make dry jamun.
Preparation time. 15 minutes
Cook time. 20 minutes
Recipe category. sweet
Recipe cuisine. indian
Serves. 20 gulab jamuns
Khoya/kova (unsweetened, at room temperature) – 1 cup
Al purpose flour/maida – 3 tbsp
Sodium bi carbonate/cooking soda – 1/8 tsp
Pistachios (sliced) – 1 to 2 tsp (to garnish)
Fine sugar or powdered sugar – 4 tbsp
Oil or ghee – to deep fry
For the sugar syrup
Sugar – 1 cup
Water – 1 cup
Cardamom powder/elakkai podi – a pinch (optional)
Saffron/kunguma poo – 2 strands
Rose essence – a drop
Note. The ingredients shown will vary with the original quantity.
1. If khoya is frozen, bring it to room temperature and mash it well. In a mixing bowl, add khoya, all purpose flour, and cooking soda. Mix well. Add water little by little and make a smooth dough without any cracks.2. Pinch a small portion of the dough and make a smooth ball. Make equal sized balls out of the remaining dough. The balls will grow in size, so make small sized balls. Meanwhile, let us prepare the sugar syrup.3. In a pan, add sugar, saffron strands and cardamom powder. Now add water and heat it up. 4. In medium flame, let it boil for 8 to 10 minutes. Keep stirring continuously. Meanwhile, you can deep fry the jamuns. 5. Once sugar syrup turns sticky and little thick, switch off. Heat oil for deep frying the jamuns. Once oil is hot, in medium low flame, add the jamuns. Do not crowd the jamuns.6. Deep fry the jamuns until golden brown. Reduce the flame to low and deep fry the jamuns to dark golden brown.7. Drain jamuns in a tissue paper, and add them immediately to the sugar syrup. Now add the rose essence. Give a gentle stir. Cover and let it aside for 1 hour so that jamuns absorb the sugar syrup well.8. Roll the jamuns over fine sugar or powdered sugar. I used fine sugar.Dry jamun is ready! Serve warm or chilled as per your choice.
- If the dough has some cracks, sprinkle little water or ghee and make a smooth dough. If the balls have cracks, then it will open up while frying.
- The sugar syrup should be warm when you add the jamuns.
- Do not knead the dough tight as the jamuns will turn hard.
- Rose essence gives a very good flavor to gulab jamuns.
- While frying, make sure the flame is low. If not, jamuns would not be cooked inside.
- Jamuns may look too dark, but when soaked in sugar syrup, it will have a beautiful red color.
Dry jamun recipe, how to make dry gulab jamun recipe below: