Dry Jamun because the identify suggests is a dry variant of the favored, juicy, moist and sugar syrup dunked, historically made Gulab Jamun. These scrumptious dry gulab jamuns are made with Khoya (evaporated milk solids) and Paneer (Indian cottage cheese). Dry is the English phrase for ‘Sukha’ in Hindi. Therefore because the identify suggests these jamuns should not have sugar syrup served with them. Therefore they’re also referred to as Sukha Jamun.
About Dry Jamun
The dry jamun recipe is much like the Kala Jamun recipe, I had posted earlier with only a few adjustments. The recipe yields about 36 to 38 jamuns.
As talked about above, to make these, you’ll need gentle khoya, paneer, milk and some flavoring substances like inexperienced cardamom powder, saffron strands and rose water.
Additionally, you will want sugar and water to make the sugar syrup. Making the sugar syrup shouldn’t be tough in any respect.
A gentle dough is produced from the khoya, paneer and milk. Smalls balls are produced from the dough that are later fried to a golden perfection.
The fried balls or jamuns are stored to soak within the sugar syrup for about 2 hours. Later the jamuns are eliminated or strained from the syrup and coated with finely granulated sugar or desiccated coconut.
You may make them in spherical shapes or rectangular oval form. Make the dry jamun for Diwali and luxuriate in with your loved ones, buddies and friends.
And what do you do with the leftover sugar syrup? Preserve the syrup within the fridge and add them to drinks like nimbu pani or in milkshakes as a substitute of sugar.
You can too add the sugar syrup to sweets like Kheer, Rabdi, Basundi. And in addition in baked goodies like muffins or muffins.
Step-by-Step Information
Easy methods to make Dry Jamun
Make Jamuns
1. In a bowl, take 250 grams of khoya or mawa.
The khoya used for jamuns is the gentle khoya also referred to as daap ka khoya or chikna khoya. This can be a gentle khoya, so it mashes and kneads very nicely.
2. Mash the khoya very nicely together with your palms. Preserve apart. There needs to be no lumps or small bits or items within the khoya.
You can too grate after which mash the khoya. The mashed khoya shouldn’t really feel granular to the touch.
3. Grate 100 grams paneer and hold apart. 100 grams paneer yields about ½ cup grated paneer.
Use a superb grater to grate the paneer. If utilizing freshly made paneer than be certain the paneer is strained nicely of the whey.
4. Now add the grated paneer and three tablespoons all goal flour (maida) to the mashed khoya.
5. Add 1 tablespoon milk.
6. Gently combine all the pieces very nicely.
7. Deliver collectively this combination and type right into a dough. Don’t knead the dough. Simply combine very nicely and collect to a dough.
If the combination seems dry and doesn’t cling collectively to a dough, you’ll be able to add 1 tablespoon extra of the milk.
If the combination seems too moist, then add 1 to 2 teaspoon of all-purpose flour (maida).
8. Now pinch small marble sized balls from the dough and roll them in a spherical form between your palms. Roll evenly and never closely.
10. Roll all of the jamuns this fashion and hold them coated with a cotton kitchen towel.
Please word that I used half of the dough to make these dry jamuns and the remaining half to make kala jamuns.
Make Sugar Syrup
11. Take 2 cups sugar in a pan.
12. Add 1.5 cups water.
13. Preserve this pan on range prime on a low to medium warmth and stir in order that the sugar begins to dissolve.
14. When all of the sugar is dissolved, add ¼ teaspoon of lemon juice. The lemon juice doesn’t permit the sugar syrup to crystallize.
15. Prepare dinner the sugar syrup on a low to medium warmth until you get ½ string consistency or the syrup turns into sticky.
16. Change off the warmth and add ½ teaspoon inexperienced cardamom powder and 12 to fifteen strands of saffron, crushed. Additionally add 1 tablespoon rose water.
Fry Jamun
17. When the sugar syrup is cooking, you’ll be able to start frying the jamuns. As if you add the fried jamuns, the sugar syrup wants to be sizzling.
Warmth oil for deep frying in a kadai or deep pan on a low to medium warmth. You can too use ghee for deep frying.
18. For testing, slid a tiny dough ball within the sizzling oil. The ball ought to come up slowly and never shortly. That is the temperature at which we’ll fry the jamuns.
19. Preserve the warmth to a low and fry this tiny jamun ball.
20. Fry this small jamun until it turns into golden.
If this jamun ball breaks, then add a number of teaspoons of flour to the dough and blend nicely once more. Earlier than you start shaping the jamuns, you are able to do this take a look at.
21. Now gently slid the jamuns. The warmth needs to be low. Don’t crowd and add the jamuns as per the dimensions of the pan.
22. Whenever you see gentle golden spots, flip over the jamuns gently.
23. Carry on turning them within the oil, like a mild swirling with the slotted spoon, in order that they brown evenly.
24. When frying the jamuns must really feel gentle and never heavy. The jamuns fry in a short time, so do be attentive.
25. Fry until they flip golden.
25. Take away with a slotted spoon and place fried jamuns on paper towels to take away extra oil.
Make Dry Jamun
26. While they’re sizzling, shortly add them to the sugar syrup. Fry all of the jamuns in the identical method and add them to the sugar syrup.
Word that the sugar syrup needs to be sizzling. To keep up the new temperature, you’ll be able to hold the sugar syrup bowl or pan on a sizzling water bathtub.
Cowl and permit the jamuns to soak within the sugar syrup for about two hours. Use a large bowl and never a small one like I’ve used under.
It’s essential to give sufficient house for the jamuns to develop. I had only one spare bowl, so I used it.
27. After 2 hours, pressure the jamuns gently from the sugar syrup. Then take every jamun and roll it in a small plate consisting of two to three tablespoon superb or tremendous superb sugar. You can too use castor sugar.
28. You can too roll the jamuns in desiccated coconut.
29. Roll them nicely, in order that the sugar or desiccated coconut coats evenly. Place dry jamuns in a bowl or container. Shut with a lid and refrigerate.
30 Serve Dry Jamun as a dessert or candy. You’ll be able to garnish with some sliced or chopped pistachios or blanched almonds whereas serving.
Extra Diwali sweets then do test:
Please make sure to price the recipe within the recipe card or depart a remark under in case you have made it. For extra veetarian inspirations, Signal Up for my emails or comply with me on Instagram, Youtube, Fb, Pinterest or Twitter.
Dry Jamun | Dry Gulab Jamun
Prep Time 15 minutes
Prepare dinner Time 30 minutes
Whole Time 45 minutes
Stop your display screen from going darkish whereas making the recipe
Making dry jamun dough
In a mixing bowl, take the khoya or mawa. The khoya used for jamuns is the gentle khoya also referred to as daap ka khoya or chikna khoya. This can be a gentle khoya, so it mashes and kneads very nicely.
Mash the khoya very nicely together with your palms. Preserve apart. There needs to be no lumps or small bits or items within the khoya. You can too grate after which mash the khoya. Additionally, the mashed khoya shouldn’t really feel granular.
Grate the paneer and hold apart. 100 grams paneer yields about ½ cup grated paneer. Use a superb grater to grate the paneer.
Now add the grated paneer and all-purpose flour (maida) to the mashed khoya.
Add milk. Gently combine all the pieces very nicely.
- Deliver collectively this combination and type right into a dough. Don’t knead the dough. Simply combine and collect to a dough. If the combination seems dry and doesn’t cling collectively to a dough, you’ll be able to add 1 tablespoon extra of the milk
Now pinch small marble sized balls from the dough and roll them in a spherical form between your palms. Roll evenly and never closely.
Roll all of the jamuns this fashion and hold them coated with a cotton kitchen towel.
Making sugar syrup
Take the sugar in a pan and add water.
Preserve this pan on range prime on a low to medium warmth and stir in order that the sugar begins to dissolve.
When all of the sugar is dissolved, add lemon juice. The lemon juice doesn’t permit the sugar syrup to crystallize.
Prepare dinner the sugar syrup on a low to medium warmth until you get ½ string consistency or the syrup turns into sticky.
Change off the warmth and add inexperienced cardamom powder, crushed saffron strands and rose water.
Frying dry jamun
When the sugar syrup is cooking, you’ll be able to start frying the jamuns. As if you add the fried jamuns, the sugar syrup must be sizzling.
Warmth oil for deep frying in a kadai or deep pan on a low to medium warmth.
For testing, slid a tiny dough ball within the sizzling oil. The ball ought to come up slowly and never shortly. That is the temperature at which we’ll fry the jamuns.
Preserve the warmth to a low and fry this tiny jamun ball.
- Fry this small jamun until it turns into golden. If this jamun ball breaks, then add a number of teaspoons of flour to the dough and blend nicely once more. Earlier than you start shaping the jamuns, you are able to do this take a look at.
Now gently slid the jamuns. The warmth needs to be low. Don’t crowd and add the jamuns as per the dimensions of the pan.
Whenever you see gentle golden spots, flip over the jamuns gently. The jamuns fry in a short time, so do be attentive.
Carry on turning them within the oil, like a mild swirling with the slotted spoon, in order that they brown evenly.
When frying the jamuns must really feel gentle and never heavy.
Fry until they flip golden from all sides. Take away with a slotted spoon and place them on paper towels to take away extra oil.
Making Dry Gulab Jamun
While they’re sizzling, shortly add them to the sugar syrup. Fry all of the jamuns in the identical method and add them to the sugar syrup.
- Word that the sugar syrup needs to be sizzling. To keep up the new temperature, you’ll be able to hold the sugar syrup bowl or pan on a sizzling water bathtub. Cowl and permit the jamuns to soak within the sugar syrup for about 2 hours.
After 2 hours, gently pressure the jamuns from the sugar syrup.
Then take every jamun and roll it in a small plate consisting of two to three tablespoons of superb or superfine granulated sugar or 2 to three tablespoons of desiccated coconut.
Roll them nicely, in order that the sugar or desiccated coconut coats evenly. Place dry jamuns in a bowl or container. Shut with a lid and refrigerate.
Serve dry jamuns as a dessert or candy. You’ll be able to garnish with some sliced or chopped pistachios or blanched sliced almonds whereas serving.
- Use gentle khoya to make the dry jamuns. The khoya or mawa has to grate simply or knead/mash nicely.
- Add your selection of slivered nuts on the dry jamuns for garnish. You can too skip on the garnishes in case you want.
- Fry on low to medium-low warmth to get one of the best outcomes.
- Take into account that the sugar syrup needs to be sizzling, if you soak the jamuns in it.
- The recipe will be scaled to halve or double the servings.
- Word that the approximate vitamin information is for one dry jamun produced from this recipe.
Vitamin Info
Dry Jamun | Dry Gulab Jamun
Quantity Per Serving
Energy 83 Energy from Fats 36
% Each day Worth*
Fats 4g6%
Saturated Fats 2g13%
Trans Fats 0.01g
Polyunsaturated Fats 0.1g
Monounsaturated Fats 1g
Ldl cholesterol 3mg1%
Sodium 20mg1%
Potassium 5mg0%
Carbohydrates 11g4%
Fiber 0.03g0%
Sugar 9g10%
Protein 2g4%
Vitamin A 32IU1%
Vitamin B1 (Thiamine) 0.01mg1%
Vitamin B2 (Riboflavin) 0.004mg0%
Vitamin B3 (Niacin) 0.04mg0%
Vitamin B6 0.001mg0%
Vitamin B12 0.002µg0%
Vitamin C 0.1mg0%
Vitamin D 0.005µg0%
Vitamin E 0.5mg3%
Vitamin Okay 0.1µg0%
Calcium 63mg6%
Vitamin B9 (Folate) 1µg0%
Iron 0.1mg1%
Magnesium 1mg0%
Phosphorus 1mg0%
Zinc 0.01mg0%
* P.c Each day Values are based mostly on a 2000 calorie weight-reduction plan.
This Dry Jamun recipe from the archives, initially revealed in November 2015 has been up to date and republished on January 2023.
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