Dry gulab jamun recipe, Dry jamun with khoya

Dry gulab jamun/ Dry jamun is a yummy and very easy to make sweet/ dessert that is usually prepared by rolling the fried and soaked khoya jamun in desiccated coconut. The recipe is very similar to this KALA JAMUN that I posted earlier in the blog for diwali!! You can try making this dry gulab jamun with milk powder/ readymade mix as well but tastes great with khoya and if you like its taste check out these recipes as well:

There is not much to explain about this jamun as most of you guys might be aware of its taste, etc since I wanted to give a sweet beginning for the blog just like other years hence decided to post this simple yet delicious dessert!! So let’s get to the recipe!!

Dry gulab jamun recipe, Dry jamun with khoya

2021-01-04 23:04:49

Serves 5

Prep Time

25 min

Cook Time

15 min

Total Time

40 min

Prep Time

25 min

Cook Time

15 min

Total Time

40 min

Ingredients

1. Unsweetened khoya – 1 cup (grated)
2. Grated Paneer – ½ cup
3. Maida - 1 tbsp
4. Cooking/ Baking soda - 2 pinch
5. Ghee - 2 tsp
6. Dry coconut powder - ½ cup (Chopped, for garnish)
7. Oil – for deep frying

SUGAR SYRUP

1. Sugar - 1 ½ cup
2. Water - 1 ½ cup
3. Cardamom powder - 1/4 tsp

NOTE

* 1 cup = 235 ml

Instructions

In a pan add water and sugar, mix well and allow it to boil. When the syrup boils add cardamom powder. When the syrup thickens put off the flame and keep it aside. (It took 10 to 12 minutes for me get thick syrup).
In a bowl add grated khoya, grated paneer, cooking soda and maida/ all purpose flour in a bowl and knead to a smooth dough. Now close the dough and keep it aside for 5 to 10 minutes.
After 5 to 10 minutes heat oil in a frying pan. Now grease hands with little ghee. Now pinch a small portion a dough and make them into round shape using both palm and repeat the process till you finish shaping the entire dough.
Now slide the dough balls one by one in preheated oil and cook them in low to medium flame. Stir them gently often to get even golden brown coloring. When they turn golden brown remove it from oil using slotted spoon. Transfer the fried jamun onto a plate with paper towel.
Now drop the fried jamuns in sugar syrup. Allow the jamun to soak in sugar syrup for 30 minutes. After 30 minutes spread dry coconut powder on a plate and When the jamun have double in size remove them from the syrup and roll them over dry coconut powder one by one. Serve it!!

By Sandhya Riyaz

Sandhya's recipes https://www.sandyathome.com/

How to make Dry gulab jamun with step by step images

In a pan add water and sugar, mix well and allow it to boil. When the syrup boils add cardamom powder. When the syrup thickens put off the flame and keep it aside. (It took 10 to 12 minutes for me get thick syrup).
In a bowl add grated khoya, grated paneer, cooking soda and maida/ all purpose flour in a bowl and knead to a smooth dough. Now close the dough and keep it aside for 5 to 10 minutes. After 5 to 10 minutes heat oil in a frying pan. Now grease hands with little ghee. Now pinch a small portion a dough and make them into round shape using both palm and repeat the process till you finish shaping the entire dough.
Now slide the dough balls one by one in preheated oil and cook them in low to medium flame. Stir them gently often to get even golden brown color. When they turn light brown remove it from oil using slotted spoon. Transfer the fried jamun onto a plate with paper towel. Now drop the fried jamuns in sugar syrup. Allow the jamun to soak in sugar syrup for 30 minutes.
After 30 minutes spread dry coconut powder on a plate and When the jamun have double in size remove them from the syrup and roll them over dry coconut powder one by one. Serve it!!