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 often known as Sukha Jamun.

dry jamun placed in a long tray.

About Dry Jamun

The dry jamun recipe is much like the Kala Jamun recipe, I had posted earlier with just some modifications. The recipe yields about 36 to 38 jamuns.

As talked about above, to make these, you will have tender khoya, paneer, milk and some flavoring elements 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 is just not troublesome in any respect.

A tender dough is made out of the khoya, paneer and milk. Smalls balls are made out of 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, pals and company.

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 an alternative of sugar. 

You too can add the sugar syrup to sweets like Kheer, Rabdi, Basundi. And likewise in baked goodies like muffins or muffins.

dry gulab jamun recipe

Step-by-Step Information

The best way to make Dry Jamun

Make Jamuns

1. In a bowl, take 250 grams of khoya or mawa.

The khoya used for jamuns is the tender khoya often known as daap ka khoya or chikna khoya. It is a tender khoya, so it mashes and kneads very effectively.

khoya for sukha gulab jamun recipe

2. Mash the khoya very effectively along with your fingers. Preserve apart. There needs to be no lumps or small bits or items within the khoya.

You too can grate after which mash the khoya. The mashed khoya mustn’t really feel granular to the touch.

khoya for sukha gulab jamun recipe

3. Grate 100 grams paneer and hold apart. 100 grams paneer yields about ½ cup grated paneer.

Use a high quality grater to grate the paneer. If utilizing freshly made paneer than be sure that the paneer is strained effectively of the whey.

paneer for sukha gulab jamun recipe

4. Now add the grated paneer and three tablespoons all objective flour (maida) to the mashed khoya.

making dough for sukha gulab jamun recipe

5. Add 1 tablespoon milk.

dough for sukha gulab jamun recipe

6. Gently combine every little thing very effectively.

dough for sukha gulab jamun recipe

7. Carry collectively this combination and type right into a dough. Don’t knead the dough. Simply combine very effectively and collect to a dough.

If the combination appears to be like dry and doesn’t cling collectively to a dough, you may add 1 tablespoon extra of the milk.

If the combination appears to be like too moist, then add 1 to 2 teaspoon of all-purpose flour (maida).

dough for sukha gulab jamun recipe

8. Now pinch small marble sized balls from the dough and roll them in a spherical form between your palms. Roll frivolously and never closely.

dough for sukha gulab jamun recipe

10. Roll all of the jamuns this manner and hold them coated with a cotton kitchen towel.

Please notice that I used half of the dough to make these dry jamuns and the remaining half to make kala jamuns.

dough for sukha gulab jamun recipe

Make Sugar Syrup

11. Take 2 cups sugar in a pan.

sugar for dry gulab jamun recipe

12. Add 1.5 cups water.

water for dry gulab jamun recipe

13. Preserve this pan on range high on a low to medium warmth and stir in order that the sugar begins to dissolve.

sugar syrup for dry gulab jamun recipe

14. When all of the sugar is dissolved, add ¼ teaspoon of lemon juice. The lemon juice doesn’t enable the sugar syrup to crystallize.

sugar syrup for dry gulab jamun recipe

15. Prepare dinner the sugar syrup on a low to medium warmth until you get ½ string consistency or the syrup turns into sticky.

sugar syrup for dry gulab jamun recipe

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.

sugar syrup for dry gulab jamun recipe

Fry Jamun

17. When the sugar syrup is cooking, you may start frying the jamuns. As whenever you add the fried jamuns, the sugar syrup wants to be scorching.

Warmth oil for deep frying in a kadai or deep pan on a low to medium warmth. You too can use ghee for deep frying.

oil for dry gulab jamun recipe

18. For testing, slid a tiny dough ball within the scorching oil. The ball ought to come up slowly and never rapidly. That is the temperature at which we are going to fry the jamuns.

oil for dry gulab jamun recipe

19. Preserve the warmth to a low and fry this tiny jamun ball.

oil for dry gulab jamun recipe

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 effectively once more. Earlier than you start shaping the jamuns, you are able to do this take a look at.

frying dry gulab jamuns

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.

frying dry gulab jamuns

22. While you see mild golden spots, flip over the jamuns gently.

frying dry gulab jamuns

23. Carry on turning them within the oil, like a mild swirling with the slotted spoon, in order that they brown evenly.

frying dry gulab jamuns

24. When frying the jamuns should really feel mild and never heavy. The jamuns fry in a short time, so do be attentive.

frying dry gulab jamuns

25. Fry until they flip golden.

frying dry gulab jamuns

25. Take away with a slotted spoon and place fried jamuns on paper towels to take away extra oil.

frying dry gulab jamuns

Make Dry Jamun

26. While they’re scorching, rapidly add them to the sugar syrup. Fry all of the jamuns in the identical approach and add them to the sugar syrup.

Observe that the sugar syrup must be scorching. To keep up the recent temperature, you may hold the sugar syrup bowl or pan on a scorching water tub.

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 give sufficient house for the jamuns to develop. I had just one spare bowl, so I used it.

dry gulab jamun recipe, sukha gulab jamun recipe

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 high quality or tremendous high quality sugar. You too can use castor sugar.

sugar for sukha gulab jamun recipe

28. You too can roll the jamuns in desiccated coconut.

coconut for sukha gulab jamun recipe

29. Roll them effectively, in order that the sugar or desiccated coconut coats evenly. Place dry jamuns in a bowl or container. Shut with a lid and refrigerate.

sukha gulab jamun recipe, dry gulab jamun recipe

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.

sukha gulab jamun recipe

Extra Diwali sweets then do test:

Please remember to charge the recipe within the recipe card or depart a remark under when you have made it. For extra veetarian inspirations, Sign Up for my emails or observe me on Instagram, Youtube, Facebook, Pinterest or Twitter.

dry gulab jamun recipe, sukha gulab jamun recipe

Dry Jamun | Dry Gulab Jamun

Dry Jamun because the identify refers to 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), Paneer (Indian cottage cheese), milk and with a number of flavoring elements.

Prep Time 15 minutes

Prepare dinner Time 30 minutes

Complete Time 45 minutes

Forestall 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 tender khoya often known as daap ka khoya or chikna khoya. It is a tender khoya, so it mashes and kneads very effectively.

  • Mash the khoya very effectively along with your fingers. Preserve apart. There needs to be no lumps or small bits or items within the khoya. You too can grate after which mash the khoya. Additionally, the mashed khoya mustn’t really feel granular.

  • Grate the paneer and hold apart. 100 grams paneer yields about ½ cup grated paneer. Use a high quality grater to grate the paneer.

  • Now add the grated paneer and all-purpose flour (maida) to the mashed khoya.

  • Add milk. Gently combine every little thing very effectively.

  • Carry collectively this combination and type right into a dough. Don’t knead the dough. Simply combine and collect to a dough. If the combination appears to be like dry and doesn’t cling collectively to a dough, you may 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 frivolously and never closely.

  • Roll all of the jamuns this manner 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 high 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 enable 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 may start frying the jamuns. As whenever you add the fried jamuns, the sugar syrup must be scorching.

  • 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 scorching oil. The ball ought to come up slowly and never rapidly. That is the temperature at which we are going to 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 effectively 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.

  • While you see mild 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 should really feel mild 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 scorching, rapidly add them to the sugar syrup. Fry all of the jamuns in the identical approach and add them to the sugar syrup. 

  • Observe that the sugar syrup must be scorching. To keep up the recent temperature, you may hold the sugar syrup bowl or pan on a scorching water tub. 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 high quality or superfine granulated sugar or 2 to three tablespoons of desiccated coconut.

  • Roll them effectively, 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 tender khoya to make the dry jamuns. The khoya or mawa has to grate simply or knead/mash effectively.
  • Add your alternative of slivered nuts on the dry jamuns for garnish. You too can skip on the garnishes in case you favor. 
  • Fry on low to medium-low warmth to get one of the best outcomes. 
  • Understand that the sugar syrup must be scorching, whenever you soak the jamuns in it. 
  • The recipe could be scaled to halve or double the servings.
  • Observe that the approximate vitamin information is for one dry jamun made out of this recipe. 

Vitamin Information

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 Ok 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 loss program.

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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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