Dry Jamun | Dry Gulab Jamun » Dassana’s Veg Recipes

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.

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.

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.

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.

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.

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

5. Add 1 tablespoon milk.

6. Gently combine every little thing very effectively.

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).

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.

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.

Make Sugar Syrup

11. Take 2 cups sugar in a pan.

12. Add 1.5 cups water.

13. Preserve this pan on range high 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 enable 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 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.

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.

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 effectively 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. While you see mild 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 should really feel mild 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 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.

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.

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

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.

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 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.

This Dry Jamun recipe from the archives, initially revealed in November 2015 has been up to date and republished on January 2023.