Dry Gulab Jamun is one of the popular sweets, widely prepared during Diwali and is a perfect dessert that can be easily prepared at home. In this, the dough for dry gulab jamun is made with maida (refined wheat flour) and khoya (evaporated whole milk).
Dry Gulab Jamun is a sweet treat that is tasty, flavourful, and has a rich texture. Dry Gulab Jamun is a dessert that is easy to prepare for everyone. It requires only a few ingredients and can be made easily. It is a great addition to Diwali sweet platter and can be paired with other traditional Indian sweets like jalebi or barfi.
If you're someone missing your homemade Dry Gulab Jamun this festive season while staying away from home, then do try this recipe once:
1. Grate the paneer and khoya and combine with a tablespoon of milk and maida in a bowl. Stir everything together until it binds smoothly.
2. Once the dough is done, divide and roll it into small balls.
3. In a pan, heat the oil and deep-fry the khoya balls until they are golden brown. Put them aside once they are nicely done
4. Now combine sugar, water, and cardamom in a separate pan and heat it over medium flame.
5. Add the fried balls to the sugar syrup and let them soak for 30-40 minutes.
6. Remove the gulab jamun from the sugar syrup and gently drain them.
7. Now spread the coarsely blended sugar and desiccated coconut on a plate.
8. Roll the soaked gulab jamuns evenly over the sugar and desiccated coconut mix and they are ready to serve.
To make the dry gulab jamun even more delicious, garnish them with chopped almonds or pistachios before serving.
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Delightful Dry Gulab Jamun recipe for a perfect sweet treat
In a bowl, combine the maida, grated khoya, paneer, and milk. Knead the mixture until it comes together and forms a dough. If the mixture is too dry, add a little more milk. Then divide the dough into small balls.
Gently drop the jamun balls into the hot oil and fry until they are golden brown on all sides.
Remove the jamun balls from the oil and drain them on tissue paper.
To make the sugar syrup, combine the sugar, water, and cardamoms in a pan and bring to a boil.
Reduce the heat to low and simmer for 5-7 minutes, or until the syrup thickens slightly.
Add the fried jamun balls to the sugar syrup and soak for 20-30 minutes.
Remove the jamun balls from the sugar syrup and drain them well.
Roll the jamun balls in the coarsely blended sugar and desiccated coconut and it's ready to serve.
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