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dry gulab jamun recipe, how to make sukha gulab jamun recipe

dry gulab jamun or sukha gulab jamun recipe. these delicious gulab jamuns 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. hence these gulab jamuns are known as sukha jamuns.

the dry gulab jamun recipe is similar to the kala jamun recipe, i posted earlier with just a few changes. the recipe yields about 36 to 38 jamuns. you can make them in round shapes or oblong oval shape. few more similar sweets recipes you can make are:

  1. gulab jamun with khoya
  2. sweet potato gulab jamun
  3. gulab jamun made with bread
  4. gulab jamun recipe made with milk powder.

make these sukha jamuns for diwali and enjoy with your family, friends and guests. and what do you do with the leftover sugar syrup? keep the syrup in the fridge and add them to drinks like nimbu pani or in milkshakes instead of sugar. you can also add the sugar syrup to sweets like kheer, rabri, basundi. and also in baked goodies like cakes or muffins.

if you are looking for more diwali sweets recipes then do check kaju katli, rasgulla, til khoya ladoo, mysore pak and besan barfi recipe.

dry gulab jamun or sukha gulab jamun recipe below:

4.7 from 10 votes
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dry gulab jamun recipe | sukha gulab jamun recipe
prep time
15 mins
cook time
30 mins
total time
45 mins
 
sukha gulab jamun - dry gulab jamuns made with khoya (evaporated milk solids) and paneer.
course: Dessert, sweets
cuisine: north indian
servings: 36 to 38 dry gulab jamuns
author: dassana
ingredients (1 cup = 250 ml)
for the jamun balls:
  • 250 grams soft khoya Or 1 cup tightly packed khoya (mawa or dried evaporated milk solids)
  • 100 grams paneer Or ½ cup tightly packed grated paneer (cottage cheese)
  • 3 tablespoon all purpose flour (maida)
  • 1 tablespoon milk
  • oil or ghee for deep frying
for sugar syrup:
  • 300 grams sugar or 2 cups sugar
  • 1.5 cups water
  • ¼ teaspoon lemon juice
  • 1 tablespoon rose water
  • ½ teaspoon cardamom powder (choti elaichi powder)
  • 12 to 15 strands of saffron (kesar)
for coating:
  • 2 to 3 tablespoon fine sugar or desiccated coconut
how to make recipe
making dry gulab jamun dough:
  1. in a bowl, take 250 grams of khoya or mawa. the khoya used for gulab jamuns is the soft khoya also known as daap ka khoya or chikna khoya. this is a soft khoya, so it mashes and kneads very well.
  2. mash the khoya very well with your hands. keep aside. there should be no lumps or small bits or pieces in the khoya. you can also grate and then mash the khoya. the mashed khoya should not feel granular.
  3. grate 100 grams paneer and keep aside. 100 grams paneer yields about ½ cup grated paneer. use a fine grater to grate the paneer.
  4. now add the grated paneer and 3 tbsp all purpose flour (maida) to the mashed khoya.
  5. add 1 tbsp milk.
  6. gently mix everything very well.
  7. bring together this mixture and form into a dough. do not knead the dough. just mix and gather to a dough. if the mixture looks dry and does not cling together to a dough, you can add 1 tbsp more of the milk
  8. now pinch small marble sized balls from the dough and roll them in a round shape between your palms. roll lightly and not heavily.
  9. roll all the jamuns this way and keep them covered with a cotton kitchen towel.
making sugar syrup for dry gulab jamuns:
  1. take 2 cups sugar in a pan and add 1.5 cups water.
  2. keep this pan on stove top on a low to medium flame and stir so that the sugar begins to dissolve.
  3. when all the sugar is dissolved, add ¼ tsp lemon juice. the lemon juice does not allow the sugar syrup to crystallize.
  4. cook the sugar syrup on a low to medium flame till you get ½ string consistency or the syrup becomes sticky.
  5. switch off the flame and add ½ tsp cardamom powder and 12 to 15 strands of saffron, crushed. also add 1 tbsp rose water.
frying dry gulab jamuns:
  1. when the sugar syrup is cooking, you can begin frying the jamuns. as when you add the fried jamuns, the sugar syrup needs to be hot. heat oil for deep frying in a kadai or deep pan on a low to medium flame.
  2. for testing, slid a tiny dough ball in the hot oil. the ball should come up slowly and not quickly. this is the temperature at which we will fry the jamuns.
  3. keep the flame to a low and fry this tiny jamun ball.
  4. fry this small jamun till it becomes golden. if this jamun ball breaks, then add a few tsp of flour to the dough and mix well again. before you begin shaping the jamuns, you can do this test.
  5. now gently slid the jamuns. the flame should be low. do not crowd and add the gulab jamuns as per the size of the pan.

  6. when you see light golden spots, turn over the jamuns gently. the jamuns fry very quickly, so do be attentive.

  7. keep on turning them in the oil, like a gentle swirling with the slotted spoon, so that they brown evenly.
  8. when frying the jamuns have to feel light and not heavy.
  9. fry till they turn golden. remove with a slotted spoon and place them on paper towels to remove excess oil.
soaking dry gulab jamuns in sugar syrup:
  1. whilst they are hot, quickly add them to the sugar syrup. fry all the gulab jamuns in the same way and add them to the sugar syrup. 

  2. note that the sugar syrup has to be hot. to maintain the hot temperature, you can keep the sugar syrup bowl or pan on a hot water bath. cover and allow the gulab jamuns to soak in the sugar syrup for about 2 hours.

  3. after 2 hours, gently strain the gulab jamuns from the sugar syrup. then take each jamun and roll it in a small plate consisting of 2 to 3 tbsp sugar or 2 to 3 tbsp desiccated coconut.

  4. roll them well, so that the sugar or desiccated coconut coats evenly. place dry gulab jamuns in a bowl or container. close with a lid and refrigerate.

  5. serve dry gulab jamuns as a dessert or sweet. you can garnish with some sliced or chopped pistachios or blanched almonds while serving.


how to make dry gulab jamun or sukha gulab jamun recipe:

1. in a bowl, take 250 grams of khoya or mawa. the khoya used for gulab jamuns is the soft khoya also known as daap ka khoya or chikna khoya. this is a soft khoya, so it mashes and kneads very well.

2. mash the khoya very well with your hands. keep aside. there should be no lumps or small bits or pieces in the khoya. you can also grate and then mash the khoya. the mashed khoya should not feel granular to touch.

3. grate 100 grams paneer and keep aside. 100 grams paneer yields about ½ cup grated paneer. use a fine grater to grate the paneer. if using freshly made paneer than make sure the paneer is strained well of the whey.

4. now add the grated paneer and 3 tbsp all purpose flour (maida) to the mashed khoya.

5. add 1 tbsp milk.

6. gently mix everything very well.

7. bring together this mixture and form into a dough. do not knead the dough. just mix very well and gather to a dough. if the mixture looks dry and does not cling together to a dough, you can add 1 tbsp more of the milk. if the mixture looks too moist, then add 1 to 2 tsp of all purpose flour (maida).

8. now pinch small marble sized balls from the dough and roll them in a round shape between your palms. roll lightly and not heavily.

10. roll all the jamuns this way and keep them covered with a cotton kitchen towel. please note that i used half of the dough to make these dry gulab jamuns and the remaining half to make kala jamuns.

11. take 2 cups sugar in a pan.

12. add 1.5 cups water.

13. keep this pan on stove top on a low to medium flame and stir so that the sugar begins to dissolve.

14. when all the sugar is dissolved, add ¼ tsp lemon juice. the lemon juice does not allow the sugar syrup to crystallize.

15. cook the sugar syrup on a low to medium flame till you get ½ string consistency or the syrup becomes sticky.

16. switch off the flame and add ½ tsp cardamom powder and 12 to 15 strands of saffron, crushed. also add 1 tbsp rose water.

frying gulab jamuns:

17. when the sugar syrup is cooking, you can begin frying the jamuns. as when you add the fried jamuns, the sugar syrup needs to be hot. heat oil for deep frying in a kadai or deep pan on a low to medium flame. you can also use ghee for deep frying.

18. for testing, slid a tiny dough ball in the hot oil. the ball should come up slowly and not quickly. this is the temperature at which we will fry the jamuns.

19. keep the flame to a low and fry this tiny jamun ball.

20. fry this small jamun till it becomes golden. if this jamun ball breaks, then add a few teaspoons of flour to the dough and mix well again. before you begin shaping the jamuns, you can do this test.

21. now gently slid the jamuns. the flame should be low. do not crowd and add the gulab jamuns as per the size of the pan.

22. when you see light golden spots, turn over the gulab jamuns gently.

23. keep on turning them in the oil, like a gentle swirling with the slotted spoon, so that they brown evenly.

24. when frying the jamuns have to feel light and not heavy. the gulab jamuns fry very quickly, so do be attentive.

25. fry till they turn golden.

25. remove with a slotted spoon and place gulab jamuns on paper towels to remove excess oil.

26. whilst they are hot, quickly add them to the sugar syrup. fry all the gulab jamuns in the same way and add them to the sugar syrup. note that the sugar syrup has to be hot. to maintain the hot temperature, you can keep the sugar syrup bowl or pan on a hot water bath. cover and allow the gulab jamuns to soak in the sugar syrup for about two hours. use a wide bowl and not a small one like i have used below. you need to give enough space for the jamuns to expand. i had only 1 spare bowl, so i used it.

27. after 2 hours, strain the gulab jamuns gently from the sugar syrup. then take each gulab jamun and roll it in a small plate consisting of 2 to 3 tbsp fine sugar.

28. you can also roll the gulab jamuns in desiccated coconut.

29. roll them well, so that the sugar or desiccated coconut coats evenly. place dry gulab jamuns in a bowl or container. close with a lid and refrigerate.

30 serve dry gulab jamuns as a dessert or sweet. you can garnish with some sliced or chopped pistachios or blanched almonds while serving.




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This post was last modified on October 15, 2017, 4:09 pm

    Categories DessertsFestival RecipesKids RecipesNorth Indian RecipesPopular Indian Recipes