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Dry Gulab Jamun Recipe

Time and servings

Nutrition

Per servings.

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About

An excellent gulab jamun variant prepared by roasting the jamuns in a dark texture, without sugar syrup. Dry Gulab Jamun, also commonly known as Dry Kala Jamun, is a favourite festival or party dessert recipe made with the same ingredients as the traditional Gulab Jamun dessert. Unlike the traditional one, it is a less syrupy and less juicy version, focusing more on the actual milk dessert. Once it is lightly brushed with sugar syrup, it is coated with powdered sugar or dessicated coconut to make it attractive. The traditional Dry Gulab Jamun is made with khoya or milk powder, resulting in a golden brown or dark black colour. However, it can be made with many variations, using different fillings. The most popular variant is to have chocolate or cocoa powder stuffed jamun. Additionally, these doughnuts can also be made with fillings such as nuts, raisins, and chocolate. Further, the flavour can be enhanced by adding saffron, orange zest, coffee powder, and strawberry extract.

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Ingredients

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For jamun balls:

  • 2 cup milk powder
  • ¼ cup maida
  • ½ tsp baking powder
  • 1 tsp ghee
  • ½ cup milk

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For sugar syrup:

  • 2½ cup sugar
  • 1 cup water
  • saffron
  • ½ tsp cardamom powder
  • 2 tsp lemon juice

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Instructions

  1. Firstly, in a large bowl, take 2 cups of milk powder, ¼ cup of all-purpose flour (maida), ½ tsp of baking powder, and 1 tsp of ghee.
  2. Crumble and mix well, ensuring everything is thoroughly combined.
  3. Now add ½ cup milk and mix using a spatula.
  4. Cover and let rest for 10 minutes, or until the milk is well absorbed.
  5. To prepare a sugar syrup, take 2½ cups of sugar and 1 cup of water.
  6. Also, add a few saffron and boil for 5 minutes.
  7. Do not attain string consistency; make a sticky sugar syrup.
  8. Add ½ tsp cardamom powder and 2 tsp lemon juice. Mix well and keep aside. Lemon juice prevents sugar syrup from crystallising.
  9. After 10 minutes of resting the dough, start preparing small, ball-sized jamuns.
  10. Make sure there are no cracks in the jamun. If there are cracks then there are high chances for jamuns to break while frying.
  11. Deep fry in medium-hot oil or ghee. Frying in ghee gives a good flavour to jamuns.
  12. Stir continuously and fry on a low flame. Fry until the jamuns turn black.
  13. Drain off the excess oil and transfer the jamun into a hot sugar syrup.
  14. Cover and rest for 2 hours, or until the jamuns have absorbed the sugar syrup and doubled in size.
  15. Drain off the Kala Jamun and roll into dessicated coconut.
  16. Finally, enjoy the Dry Jamun Recipe as it is.

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Step-by-step

1
Firstly, in a large bowl, take 2 cups of milk powder, ¼ cup of all-purpose flour (maida), ½ tsp of baking powder, and 1 tsp of ghee.
2
Crumble and mix well, ensuring everything is thoroughly combined.
3
Now add ½ cup milk and mix using a spatula.
4
Cover and let rest for 10 minutes, or until the milk is well absorbed.
5
To prepare a sugar syrup, take 2½ cups of sugar and 1 cup of water.
6
Also, add a few saffron and boil for 5 minutes.
7
Do not attain string consistency; make a sticky sugar syrup.
8
Add ½ tsp cardamom powder and 2 tsp lemon juice. Mix well and keep aside. Lemon juice prevents sugar syrup from crystallising.
9
Drain off the Kala Jamun and roll into dessicated coconut.

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Video

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Notes

  • Firstly, make sure to not knead the dough, else the jamun will turn hard.
  • Also, ensure the use of high-quality milk powder, as it plays a crucial role.
  • Additionally, do not substitute baking powder with baking soda. If using soda, then there is a chance of breaking while frying.
  • Finally, the Dry Jamun Recipe tastes great when made soft and juicy on the inside.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/dry-gulab-jamun-recipe-dry-jamun/