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Dry Gulab Jamun
Dry Gulab Jamun is an Indian Sweet made from soaking Jamun in Sugar syrup. You can make this sweet ahead and store it in refrigerator for upto a week.
Servings
20Dry Jamun
Servings
20Dry Jamun
Ingredients
Ingredients for making Sugar Syrup
  • 1cup sugarI used Demerara Sugar. You can use white sugar, coconut sugar or organic sugar or any variety based on your preference
  • 1.5cups water
  • 1/2tablespoon Cardamom Powder
  • 1tablespoon honey
Ingredients for making Jamun
Instructions
Preparation of Syrup
  1. Boil water in a vessel for few seconds
  2. Add a cup of Sugar. Since we will be coating the Jamuns again in powdered Sugar I added only one cup of Sugar for making Syrup. If you have sweet tooth you can add extra half cup of Sugar
  3. Let this mixture boil for 10-15 minutes until the syrup becomes lightly sticky
  4. Add cardamom powder and honey. Mix everything well. Once the water has considerable reduced and the syrup is sticky remove it from heat
Preparation of Jamun
  1. In a wide bowl take one cup of Instant Gulab Jamun mix and one tablespoon Ghee
  2. Add 1/4 cup of water little by little first and gently bring it together
  3. Start forming a dough. Add extra water if you feel dough is bit dry. Slowly form the dough. For me it took little less than 1/2 cup water
  4. The dough should be smooth like this
  5. Grease your palms with oil or melted ghee and start shaping them
  6. In the meantime heat oil to fry the Jamuns
  7. Make even sized balls and keep them ready
  8. Start frying them in batches
  9. Keep turning the Jamun balls gently
  10. They tend to brown very quickly. So make sure to maintain the heat and as well as keep rotating the Jamuns so that they all are cooked evenly
  11. You can make it let it to darker color than our regular Jamuns. That doesn’t mean you have to burn them 😉😬 Just make sure they are evenly cooked
  12. Once they are deep fried transfer them to a kitchen towel and remove excess oil
  13. Then drop the Jamuns in Sugar syrup
  14. Let them soak all the syrup for atleast 35-40 minutes
  15. If you want to have warm Gulab Jamuns you can have it as it is and skip the next few steps
  16. Strain the syrup from soaked Jamuns. Use a spoon take the Jamuns carefully from the syrup without breaking them and place them again on a kitchen towel. After few seconds remove the towel. This step seems like an extra step but this ensures the powdered sugar sticks well to the Jamun. You can use the syrup for making Kheer or any other dessert
  17. Then powder 1/4 cup of Sugar. I used Demerara Sugar. Hence the light brown color tinge on the Jamuns. You can use your preferred choice of sugar
  18. Coat the Jamuns in Sugar and refrigerate until you use them
  19. Dry Gulab Jamuns are ready to be served. You can make them ahead and pack them as gifts to your friends on this festive occasion

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