Dry Jamun because the title 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 title suggests these jamuns do not need sugar syrup served with them. Therefore they’re also called Sukha Jamun.
About Dry Jamun
The dry jamun recipe is just like the Kala Jamun recipe, I had posted earlier with only a few modifications. The recipe yields about 36 to 38 jamuns.
As talked about above, to make these, you have to smooth khoya, paneer, milk and some flavoring components 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 smooth dough is constructed from the khoya, paneer and milk. Smalls balls are constructed 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, pals and friends.
And what do you do with the leftover sugar syrup? Maintain the syrup within the fridge and add them to drinks like nimbu pani or in milkshakes as an alternative of sugar.
You can even add the sugar syrup to sweets like Kheer, Rabdi, Basundi. And in addition in baked goodies like desserts or muffins.
Step-by-Step Information
How you can make Dry Jamun
Make Jamuns
1. In a bowl, take 250 grams of khoya or mawa.
The khoya used for jamuns is the smooth khoya also called daap ka khoya or chikna khoya. This can be a smooth khoya, so it mashes and kneads very properly.
2. Mash the khoya very properly together with your palms. Maintain apart. There needs to be no lumps or small bits or items within the khoya.
You can even 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 tremendous grater to grate the paneer. If utilizing freshly made paneer than make sure that the paneer is strained properly 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 properly.
7. Convey collectively this combination and kind right into a dough. Don’t knead the dough. Simply combine very properly and collect to a dough.
If the combination seems to be dry and doesn’t cling collectively to a dough, you possibly can add 1 tablespoon extra of the milk.
If the combination seems to be 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 fashion and hold them lined with a cotton kitchen towel.
Please observe 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. Maintain 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 enable the sugar syrup to crystallize.
15. Cook 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 possibly can start frying the jamuns. As while 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 can even 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. Maintain 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 just a few teaspoons of flour to the dough and blend properly once more. Earlier than you start shaping the jamuns, you are able to do this check.
21. Now gently slid the jamuns. The warmth needs to be low. Don’t crowd and add the jamuns as per the scale of the pan.
22. If 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 must 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 manner and add them to the sugar syrup.
Notice that the sugar syrup needs to be scorching. To keep up the new temperature, you possibly can hold the sugar syrup bowl or pan on a scorching 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 beneath.
You should give sufficient house for the jamuns to broaden. 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 tremendous or tremendous tremendous sugar. You can even use castor sugar.
28. You can even roll the jamuns in desiccated coconut.
29. Roll them properly, 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 may garnish with some sliced or chopped pistachios or blanched almonds whereas serving.
Extra Diwali sweets then do verify:
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Dry Jamun | Dry Gulab Jamun
Prep Time 15 minutes
Cook dinner Time 30 minutes
Complete Time 45 minutes
Forestall your display 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 smooth khoya also called daap ka khoya or chikna khoya. This can be a smooth khoya, so it mashes and kneads very properly.
Mash the khoya very properly together with your palms. Maintain apart. There needs to be no lumps or small bits or items within the khoya. You can even 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 tremendous 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 properly.
- Convey collectively this combination and kind right into a dough. Don’t knead the dough. Simply combine and collect to a dough. If the combination seems to be dry and doesn’t cling collectively to a dough, you possibly can 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 fashion and hold them lined with a cotton kitchen towel.
Making sugar syrup
Take the sugar in a pan and add water.
Maintain 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 enable the sugar syrup to crystallize.
Cook 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 possibly can start frying the jamuns. As while 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.
Maintain 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 just a few teaspoons of flour to the dough and blend properly once more. Earlier than you start shaping the jamuns, you are able to do this check.
Now gently slid the jamuns. The warmth needs to be low. Don’t crowd and add the jamuns as per the scale of the pan.
If 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 must 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 manner and add them to the sugar syrup.
- Notice that the sugar syrup needs to be scorching. To keep up the new temperature, you possibly can hold the sugar syrup bowl or pan on a scorching 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 tremendous or superfine granulated sugar or 2 to three tablespoons of desiccated coconut.
Roll them properly, 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 may garnish with some sliced or chopped pistachios or blanched sliced almonds whereas serving.
- Use smooth khoya to make the dry jamuns. The khoya or mawa has to grate simply or knead/mash properly.
- Add your alternative of slivered nuts on the dry jamuns for garnish. You can even skip on the garnishes when you choose.
- Fry on low to medium-low warmth to get the perfect outcomes.
- Take into account that the sugar syrup needs to be scorching, while you soak the jamuns in it.
- The recipe may be scaled to halve or double the servings.
- Notice that the approximate vitamin data is for one dry jamun constructed from this recipe.
Diet 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%
* % Each day Values are based mostly on a 2000 calorie weight-reduction plan.
This Dry Jamun recipe from the archives, initially printed in November 2015 has been up to date and republished on January 2023.
