Dry Jamun | Dry Gulab Jamun

Step by StepJump to Recipe

Dry Jamun as the name suggests is a dry variant of the popular, juicy, moist and sugar syrup dunked, traditionally made Gulab Jamun. These delicious dry gulab jamuns are made with Khoya (evaporated milk solids) and Paneer (Indian cottage cheese). Dry is the English word for ‘Sukha’ in Hindi. Hence as the name suggests these jamuns do not have sugar syrup served with them. Hence they are also known as Sukha Jamun.

dry jamun served on a long tray.

About Dry Jamun

The dry jamun recipe is similar to the Kala Jamun recipe, I had posted earlier with just a few changes. The recipe yields about 36 to 38 jamuns.

As mentioned above, to make these, you will need soft khoya, paneer, milk and a few flavoring ingredients like green cardamom powder, saffron strands and rose water.

You will also need sugar and water to make the sugar syrup. Making the sugar syrup is not difficult at all.

A soft dough is made from the khoya, paneer and milk. Smalls balls are made from the dough which are later fried to a golden perfection.

The fried balls or jamuns are kept to soak in the sugar syrup for about 2 hours. Later the jamuns are removed or strained from the syrup and coated with finely granulated sugar or desiccated coconut.

You can make them in round shapes or oblong oval shape. Make the dry jamun 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, Rabdi, Basundi. And also in baked goodies like cakes or muffins.

dry gulab jamun recipe
Step-by-Step Guide

How to make Dry Jamun

Make Jamuns

1. In a bowl, take 250 grams of khoya or mawa.

The khoya used for 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 tablespoons all purpose 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 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 tablespoon more of the milk.

If the mixture looks 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 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 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. Keep this pan on stove top on a low to medium heat 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 teaspoon of 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 heat till you get ½ string consistency or the syrup becomes sticky.

sugar syrup for dry gulab jamun recipe

16. Switch off the heat and add ½ teaspoon green cardamom powder and 12 to 15 strands of saffron, crushed. Also add 1 tablespoon rose water.

sugar syrup for dry gulab jamun recipe

Fry Jamun

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 heat. 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 heat 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 heat should be low. Do not crowd and add the jamuns as per the size of the pan.

frying dry gulab jamuns

22. When you see light golden spots, turn over the 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 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 fried jamuns on paper towels to remove excess oil.

frying dry gulab jamuns

Make Dry Jamun

26. Whilst they are hot, quickly add them to the sugar syrup. Fry all the 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 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 jamuns gently from the sugar syrup. Then take each jamun and roll it in a small plate consisting of 2 to 3 tablespoon fine or super fine sugar. You can also use castor sugar.

sugar for sukha gulab jamun recipe

28. You can also roll the 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 jamuns in a bowl or container. Close with a lid and refrigerate.

sukha gulab jamun recipe, dry gulab jamun recipe

30 Serve Dry Jamun as a dessert or sweet. You can garnish with some sliced or chopped pistachios or blanched almonds while serving.

sukha gulab jamun recipe

More Diwali sweets then do check:

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.

dry gulab jamun recipe, sukha gulab jamun recipe

Dry Jamun | Dry Gulab Jamun

Dry Jamun as the name refers to is a dry variant of the popular juicy, moist and sugar syrup dunked, traditionally made Gulab Jamun. These delicious dry gulab jamuns are made with Khoya (evaporated milk solids), Paneer (Indian cottage cheese), milk and with a few flavoring ingredients.
5 from 5 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Cuisine North Indian
Course Desserts, Sweets
Diet Vegetarian
Difficulty Level Moderate
Servings 36 Dry Jamun
Units

Ingredients

For the jamun balls

  • 250 grams Khoya – soft 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
  • 1 tablespoon milk
  • oil or ghee for deep frying, as required

For sugar syrup

  • 300 grams sugar or 2 cups sugar
  • 1.5 cups water
  • ¼ teaspoon lemon juice
  • 1 tablespoon rose water
  • ½ teaspoon green cardamom powder
  • 12 to 15 saffron strands

For coating

  • 2 to 3 tablespoons sugar – fine or super fine, can also use desiccated coconut or castor sugar

Instructions
 

Making dry jamun dough

  • In a mixing bowl, take the khoya or mawa. The khoya used for 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.
  • 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. Also, the mashed khoya should not feel granular.
  • Grate the paneer and keep aside. 100 grams paneer yields about ½ cup grated paneer. Use a fine grater to grate the paneer.
  • Now add the grated paneer and all-purpose flour (maida) to the mashed khoya.
  • Add milk. Gently mix everything very well.
  • 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 tablespoon more of the milk
  • Now pinch small marble sized balls from the dough and roll them in a round shape between your palms. Roll lightly and not heavily.
  • Roll all the jamuns this way and keep them covered with a cotton kitchen towel.

Making sugar syrup

  • Take the sugar in a pan and add water.
  • Keep this pan on stove top on a low to medium heat and stir so that the sugar begins to dissolve.
  • When all the sugar is dissolved, add lemon juice. The lemon juice does not allow the sugar syrup to crystallize.
  • Cook the sugar syrup on a low to medium heat till you get ½ string consistency or the syrup becomes sticky.
  • Switch off the heat and add green cardamom powder, crushed saffron strands and rose water.

Frying dry jamun

  • 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 heat.
  • 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.
  • Keep the heat to a low and fry this tiny jamun ball.
  • 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.
  • Now gently slid the jamuns. The heat should be low. Do not crowd and add the jamuns as per the size of the pan.
  • When you see light golden spots, turn over the jamuns gently. The jamuns fry very quickly, so do be attentive.
  • Keep on turning them in the oil, like a gentle swirling with the slotted spoon, so that they brown evenly.
  • When frying the jamuns have to feel light and not heavy.
  • Fry till they turn golden from all sides. Remove with a slotted spoon and place them on paper towels to remove excess oil.

Making Dry Gulab Jamun

  • Whilst they are hot, quickly add them to the sugar syrup. Fry all the 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 jamuns to soak in the sugar syrup for about 2 hours.
  • After 2 hours, gently strain the jamuns from the sugar syrup.
  • Then take each jamun and roll it in a small plate consisting of 2 to 3 tablespoons of fine or superfine granulated sugar or 2 to 3 tablespoons of desiccated coconut.
  • Roll them well, so that the sugar or desiccated coconut coats evenly. Place dry jamuns in a bowl or container. Close with a lid and refrigerate.
  • Serve dry jamuns as a dessert or sweet. You can garnish with some sliced or chopped pistachios or blanched sliced almonds while serving.

Notes

  • Use soft khoya to make the dry jamuns. The khoya or mawa has to grate easily or knead/mash well.
  • Add your choice of slivered nuts on the dry jamuns for garnish. You can also skip on the garnishes if you prefer. 
  • Fry on low to medium-low heat to get the best results. 
  • Keep in mind that the sugar syrup has to be hot, when you soak the jamuns in it. 
  • The recipe can be scaled to halve or double the servings.
  • Note that the approximate nutrition info is for one dry jamun made from this recipe. 

Nutrition Info (Approximate Values)

Nutrition Facts
Dry Jamun | Dry Gulab Jamun
Amount Per Serving
Calories 83 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Trans Fat 0.01g
Polyunsaturated Fat 0.1g
Monounsaturated Fat 1g
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 K 0.1µg0%
Calcium 63mg6%
Vitamin B9 (Folate) 1µg0%
Iron 0.1mg1%
Magnesium 1mg0%
Phosphorus 1mg0%
Zinc 0.01mg0%
* Percent Daily Values are based on a 2000 calorie diet.

Like what you see?

Stay up to date with new recipes and ideas.

This Dry Jamun recipe from the archives, originally published in November 2015 has been updated and republished on January 2023.

Share This Recipe:

PinWhatsAppPrintShares391

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

Get My Secrets to Great Indian Food
Sign up for my FREE Beginners Guide to Delicious Indian Cooking

Comments are closed.

37 Comments