Dry Gulab Jamun Recipe

There’s something incredibly magical about transforming a few simple ingredients like khoya, cardamom, and sugar into delectable, syrup-soaked gulab jamuns that melt in your mouth and transport you straight to dessert heaven.

I love creating desserts that combine rich flavors and textures, and Dry Gulab Jamun is one of my all-time favorites. Using soft khoya as a base and a hint of cardamom for aroma, these golden treats are fried to perfection and sweetened with a rose-infused syrup.

Topped with chopped pistachios and almonds, they balance sweetness and indulgence beautifully.

Dry Gulab Jamun Recipe Ingredients

• Khoya (Mawa): Rich in protein and fats, gives richness.
• All-purpose Flour: Provides structure, balances moisture.
• Baking Soda: Acts as a leavening agent, ensures softness.
• Sugar: Sweetens, caramelizes for color and flavor.
• Cardamom Pods: Adds warm, aromatic depth.
• Saffron Strands: Optional, imparts golden hue, exotic aroma.

Dry Gulab Jamun Recipe Ingredient Quantities

• 1 cup khoya (mawa)
• 1 tablespoon all-purpose flour (maida)
• 1/4 teaspoon baking soda
• 2 cups sugar
• 1 1/2 cups water
• 4-5 cardamom pods, crushed
• A few saffron strands (optional)
• 1 tablespoon rose water
• Oil or ghee for frying
• Chopped pistachios and almonds for garnishing

How to Make this Dry Gulab Jamun Recipe

1. Crumble the khoya into a large mixing bowl and knead it until smooth and soft.

2. Add the all-purpose flour and baking soda to the khoya, and mix well to form a soft dough. Be careful not to over-knead.

3. Divide the dough into small equal portions and roll them into smooth balls, ensuring there are no cracks.

4. In a deep pan, heat oil or ghee over medium-low heat. Fry the dough balls until they are golden brown, turning them occasionally to ensure even cooking.

5. Meanwhile, in a separate saucepan, combine the sugar and water, and bring it to a boil, stirring until the sugar is completely dissolved.

6. Add crushed cardamom pods, saffron strands, and rose water to the sugar syrup, and let it simmer for about 5 minutes.

7. Once the dough balls are fried, remove them from the oil and place them on paper towels to drain excess oil.

8. Soak the warm fried balls in the hot sugar syrup for 30-45 minutes, ensuring they absorb the syrup well.

9. Remove the gulab jamun from the syrup and let them dry slightly on a plate.

10. Garnish the dry gulab jamun with chopped pistachios and almonds before serving.

Dry Gulab Jamun Recipe Equipment Needed

1. Large mixing bowl
2. Deep pan
3. Frying spoon or slotted spoon
4. Saucepan
5. Measuring spoons
6. Measuring cups
7. Paper towels
8. Plate or serving dish

FAQ

• What is khoya, and can I make it at home? Khoya, or mawa, is reduced milk used in Indian sweets. You can make it at home by simmering milk on low heat until it thickens and most of the moisture evaporates.
• Can I substitute the sugar in the syrup with an alternative sweetener? While traditional gulab jamun uses sugar, you might experiment with alternatives like jaggery. However, it will alter the flavor and color.
• Why is baking soda used in the recipe? Baking soda acts as a leavening agent, helping the gulab jamuns become soft and expand slightly during frying and soaking.
• How do I know when the oil is ready for frying? Drop a small piece of dough into the oil. If it rises steadily without getting too brown quickly, the oil is ready.
• What is the purpose of rose water in the sugar syrup? Rose water adds a traditional fragrant floral note to the syrup, enhancing the sweet flavor of the gulab jamun.
• Can I use anything other than pistachios and almonds for garnishing? Certainly! You can use other dry fruits like cashews or even edible silver or gold leaf for decoration.

Dry Gulab Jamun Recipe Substitutions and Variations

• Instead of khoya (mawa), you can use milk powder mixed with a little milk to form a dough-like consistency.
• For the all-purpose flour (maida), you can substitute whole wheat flour, though it might impart a slightly denser texture.
• Instead of cardamom pods, you can use ground cardamom for a quicker and easier option.
• If rose water is unavailable, you can use a few drops of vanilla or almond extract for a different flavor profile.
• Ghee can be replaced with oil if you prefer or if it is more readily available.

Pro Tips

1. Consistency of Khoya Begin with good-quality, fresh khoya that’s neither too dry nor too moist. This will help you achieve the perfect dough texture. If the khoya is too dry, sprinkle a little milk while kneading to soften it.

2. Dough Smoothness While shaping the balls, take extra care to ensure they are smooth with no cracks. Any cracks can cause the gulab jamun to break apart or absorb too much oil while frying.

3. Frying Temperature Fry the balls on medium-low heat. If the oil is too hot, the outside will brown quickly while the inside remains uncooked. Use a thermometer if needed to maintain consistent heat.

4. Sugar Syrup Consistency Make sure the sugar syrup reaches a slightly sticky consistency, known as ‘one-string’ consistency in culinary terms, for the perfect sweetness absorption without making the gulab jamun excessively sweet or soggy.

5. Infusion Time Allow the gulab jamun to soak in the sugar syrup for an ample amount of time, ensuring they are warm when you immerse them. This will help them absorb the syrup better, enhancing the flavor and texture.