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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 wouldn’t have sugar syrup served with them. Therefore they’re also called 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 only a few modifications. The recipe yields about 36 to 38 jamuns.

You can also make them in spherical shapes or rectangular oval form. Make the sukha jamun for Diwali and luxuriate in with your loved ones, associates 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 may also add the sugar syrup to sweets like kheer, rabri, basundi. And in addition in baked goodies like muffins or muffins.

dry gulab jamun recipe

Step-by-Step Information

The 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 mushy khoya also called daap ka khoya or chikna khoya. This can be a mushy khoya, so it mashes and kneads very properly.

khoya for sukha gulab jamun recipe

2. Mash the khoya very properly together with your palms. Preserve apart. There must be no lumps or small bits or items within the khoya.

You may also 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 maintain apart. 100 grams paneer yields about ½ cup grated paneer.

Use a positive grater to grate the paneer. If utilizing freshly made paneer than be sure the paneer is strained properly of the whey.

paneer for sukha gulab jamun recipe

4. Now add the grated paneer and three tablespoons all function 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 part very properly.

dough for sukha gulab jamun recipe

7. Deliver collectively this combination and type 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’ll be able to 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).

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 evenly and never closely.

dough for sukha gulab jamun recipe

10. Roll all of the jamuns this fashion and maintain them lined with a cotton kitchen towel.

Please be aware 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. Swap 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’ll be able to start frying the jamuns. As once 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 may also use ghee for deep frying.

oil for dry gulab jamun recipe

18. For testing, slid a tiny dough ball within the sizzling 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 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.

frying dry gulab jamuns

21. Now gently slid the jamuns. The warmth must be low. Don’t crowd and add the jamuns as per the dimensions of the pan.

frying dry gulab jamuns

22. Once you see gentle golden spots, flip over the jamuns gently.

frying dry gulab jamuns

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

frying dry gulab jamuns

24. When frying the jamuns need to really feel gentle 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 sizzling, rapidly add them to the sugar syrup. Fry all of the jamuns in the identical manner and add them to the sugar syrup.

Word that the sugar syrup must be sizzling. To take care of the recent temperature, you’ll be able to maintain 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.

You might want to give sufficient area for the jamuns to increase. 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 positive or tremendous positive sugar. You may also use castor sugar.

sugar for sukha gulab jamun recipe

28. You may also roll the jamuns in desiccated coconut.

coconut for sukha gulab jamun recipe

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.

sukha gulab jamun recipe, dry gulab jamun recipe

30 Serve Dry Jamun as a dessert or candy. You may garnish with some sliced or chopped pistachios or blanched almonds whereas serving.

sukha gulab jamun recipe

Extra Diwali sweets then do test:

Please be sure you fee the recipe within the recipe card or go away a remark under when you’ve got made it. For extra veetarian inspirations, Sign Up for my emails or comply with 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 just a few flavoring substances.

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 mushy khoya also called daap ka khoya or chikna khoya. This can be a mushy khoya, so it mashes and kneads very properly.

  • Mash the khoya very properly together with your palms. Preserve apart. There must be no lumps or small bits or items within the khoya. You may also grate after which mash the khoya. Additionally, the mashed khoya mustn’t really feel granular.

  • Grate the paneer and maintain apart. 100 grams paneer yields about ½ cup grated paneer. Use a positive grater to grate the paneer.

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

  • Add milk. Gently combine every part very properly.

  • 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 to be 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 maintain them lined 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.

  • Swap 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 once 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 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 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 must be low. Don’t crowd and add the jamuns as per the dimensions of the pan.

  • Once 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 delicate swirling with the slotted spoon, in order that they brown evenly.

  • When frying the jamuns need to 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, rapidly add them to the sugar syrup. Fry all of the jamuns in the identical manner and add them to the sugar syrup. 

  • Word that the sugar syrup must be sizzling. To take care of the recent temperature, you’ll be able to maintain 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 positive 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 mushy 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 may also skip on the garnishes in the event you desire. 
  • Fry on low to medium-low warmth to get one of the best outcomes. 
  • Remember the fact that the sugar syrup must be sizzling, once you soak the jamuns in it. 
  • The recipe could be scaled to halve or double the servings.
  • Word that the approximate diet information is for one dry jamun comprised of this recipe. 

Diet Details

Dry Jamun | Dry Gulab Jamun

Quantity Per Serving

Energy 83 Energy from Fats 36

% Every 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 Every day Values are primarily based on a 2000 calorie weight loss program.

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



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