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

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dry gulab jamun recipe, sukha gulab jamun recipe

dry gulab jamuns made with khoya (evaporated milk solids) and paneer.

4.62 from 13 votes
total time:
45minutes

dry gulab jamun or sukha gulab jamun recipe. these delicious gulab jamuns are made with khoya (evaporated milk solids) and paneer (cottage cheese).

dry gulab jamun recipe

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 recipe (made with khoya)
  2. sweet potato gulab jamun
  3. gulab jamun made with bread

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.

dry gulab jamun recipe

if you are looking for more diwali sweets recipes then do check:

dry gulab jamun or sukha gulab jamun recipe below:

dry gulab jamun recipe, sukha gulab jamun recipe
4.62 from 13 votes
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dry gulab jamun

dry gulab jamuns made with khoya (evaporated milk solids) and paneer.
course desserts, sweets
cuisine north indian
prep time 15 minutes
cook time 30 minutes
total time 45 minutes
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 dry gulab jamun

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 jamun

  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.

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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.

khoya for sukha gulab jamun recipe

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.

khoya for sukha gulab jamun recipe

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.

paneer for sukha gulab jamun recipe

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

making dough for sukha gulab jamun recipe

5. add 1 tbsp milk.

dough for sukha gulab jamun recipe

6. gently mix everything very well.

dough for sukha gulab jamun recipe

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).

dough for sukha gulab jamun recipe

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.

dough for sukha gulab jamun recipe

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.

dough for sukha gulab jamun recipe

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

sugar syrup for dry gulab jamun recipe

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

sugar syrup for dry gulab jamun recipe

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

sugar syrup for dry gulab jamun recipe

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.

sugar syrup for dry gulab jamun recipe

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.

oil for dry gulab jamun recipe

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.

oil for dry gulab jamun recipe

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

oil for dry gulab jamun recipe

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.

frying dry gulab jamuns

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.

frying dry gulab jamuns

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

frying dry gulab jamuns

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

frying dry gulab jamuns

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

frying dry gulab jamuns

25. fry till they turn golden.

frying dry gulab jamuns

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

frying dry gulab jamuns

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.

dry gulab jamun recipe, sukha gulab jamun recipe

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.

sugar for sukha gulab jamun recipe

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

coconut for sukha gulab jamun recipe

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.

sukha gulab jamun recipe, dry gulab jamun recipe

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

sukha gulab jamun recipe

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.


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39 comments/reviews

  1. Hi mam,
    What is the shelf life of gulab jamuns ?
    Please reply…..

    • stays good for 10 to 12 days in the fridge.

  2. Dear madam..can you suggest any other flour in place of maida? Also, some say that the syrup must be hot, but the balls must be cooled before adding them to the syrup.. else the syrup will not be absorbed by the balls.. please clarify.. thanks in advance

    • renuka, you can add atta (whole wheat flour) or besan (gram flour). with atta you have to be careful as the correct amount of moisture should be there. otherwise the jamuns can become hard. the jamuns absorb syrup when they are hot. when they are cooled, they do not absorb the syrup that well. so i suggest to add the jamuns when they are hot.

  3. hello ma’am,
    thnx for lovely recipes. i m die hard fan of your recipes.
    in particular recipe, i have one doubt, if i use readymade mawa (From halwai/shop) should i first bake it in non stick pan (Like we do in making gujiya) or i should use it directly??
    and if i have to bake, then till how much time??

    • thanks a lot neha. no need to bake. use directly.

  4. Hi,

    I always follow your recipes and they are great, they have correct measurements, its very helpful 🙂 I prepared this for travel since they are dry jamuns. I followed your recipe to prepare mawa and stored it in fridge overnight. Next day I tried to make the dough as per the above recipe, but the mawa was sticky so i added around 6-7 tbsp of maida and 2 tbsp of milk powder but still it was really sticky. But I finally made the balls by applying more ghee on my hands. I finished preparing the jamuns. Now waiting for the sugar syrup to get soaked. So I have these doubts. Pls clarify.
    1. Why the mawa was so sticky?
    2. Will it taste bad bcoz of adding milk powder and extra maida?
    Pls help.

    • amritha, homemade made mawa will have more moisture than the ones brought from a halwai. so in this case you can add some more dry ingredients. alternatively you could have cooked the mawa more, so that more moisture would have evaporated from it. no it won’t taste bad. what you did was right. let me know how they turn out after soaking in the syrup.

  5. super my husband like more I loved it way thank u

  6. Hi dear..I m a big fan of ur blog..my hubby z a grt lover of gulab jamun..I make it with ready made gulab jamun mix..but problem z dat , jamuns are left with some hard part at the centre.. Wud u plz tell me d reason and its solution..

    • thank you sunita. the dough should not be kneaded, but just mixed lightly. if the dough is kneaded then there gluten strands are formed, which makes the jamuns hard. due to this the jamuns do not absorb the sugar syrup. gluten is a protein found in flour which helps in making breads.

      • Hi.dasanna!!I made gulab jamuns tday with ready made mix…n they tasted good but uncooked centre!!as u said it shouldn’t b kneaded much…but if u dint knead it well,it gives a uneven surface…broken surface! N d place her I stay u dnt get khova as well!

        • sabreena try making gulab jamuns through this recipe and try making khoya at home here is the link to the recipe. let us know how it was? hope this help’s you.

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