Dry Gulab jamun
Dry Gulab jamun

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, dry gulab jamun. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Dry Gulab jamun is one of the most favored of current trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look wonderful. Dry Gulab jamun is something which I have loved my entire life.

Dry jamun or Sukha gulab jamun recipe. These delicious dry jamun are made with khoya (evaporated milk solids) and paneer (cottage cheese). Dry is the english word for 'sukha' in hindi. As the name suggests these jamuns do not have sugar syrup served with them. dry gulab jamun recipe

To begin with this recipe, we have to first prepare a few components. You can cook dry gulab jamun using 11 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Dry Gulab jamun:
  1. Make ready 1.25 cup all-purpose flour
  2. Get 1/2 cup semolina
  3. Get 1.5 teaspoon baking powder
  4. Take 1/4 cup ghee
  5. Take 3/4 cup condensed milk
  6. Take 1/4 cup thick yoghurt
  7. Take 1/4 teaspoon cardamom powder
  8. Get 1.5 cup sugar
  9. Get 1.5 cup water
  10. Get 1/4 cup desiccated coconut
  11. Take as needed Oil to fry

I just took few of them and made dry jamuns as we all love jamun with sugar syrup 🙂 Take sugar in a dry mixer jar and grind it slightly coarse. Strain the syrup and take the jamuns alone. Roll over in the sugar mixture. Store in a dry container and serve.

Steps to make Dry Gulab jamun:
  1. Make one string consistency sugar syrup by heating water and sugar in a pot on medium heat.
  2. Take all-purpose flour, semolina, baking powder and ghee in a bowl and mix everything very well. Now add yoghurt and condensed milk to it and mix it again. Add cardamom powder to it, mix it well, cover and keep it for 30 minutes. At this stage this mixture will be very wet but after 30 minutes it will become workable.
  3. Divide mixture into 90 portions and shape them in oval shape. you can even keep them round. If needed, grease your palm and fingers with ghee. Do not make this gulab jamun too big otherwise when it is fried, it will become very big in size. Even if they are shaped in oval but if they are big then they can turn into round big balls after fried. It is shown in the picture here.
  4. Heat oil in a pan on medium heat and add one batch of some gulab jamun to it. Fry them until golden in colour. If the heat is more or less gulab jamun will crack. As soon as it is fried, add them to the warm sugar syrup.
  5. Keep this gulab jamun in the sugar syrup for 5 minutes and take them out. Now coat them with desiccated coconut and arrange them in one big plate. Prepare all the gulab jamun in the same manner. Store them in an airtight container. If you are planning to keep it for a longer period of time, store them in the refrigerator.
  6. Delicious dry gulab jamun are ready to serve.

Roll over in the sugar mixture. Store in a dry container and serve. Dry jamun recipe is very similar to our basic gulab jamun recipe except the soaking time. Usually dry jamoon needs less soaking hours. Some people like to have gulab jamun without sugar syrup.

So that is going to wrap this up with this exceptional food dry gulab jamun recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!