Dry Jamun Recipe
Description:
Dry Jamun is an irresistible dessert, perfect for festive occasions like Diwali. While Gulab Jamuns are a staple in many households, Dry Jamun offers a delightful twist. These jamuns, made from khoya (mawa) and paneer, are different from the usual soft, syrup-soaked treats. They are deep-fried to a golden crisp, dipped in thick sugar syrup, and then coated with a layer of desiccated coconut. Despite being dry, the texture is surprisingly soft and melt-in-the-mouth, making them a unique treat to serve your guests.
Cuisine: Indian
Course: Dessert
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Khoya (Mawa), crumbled | 300 grams |
| Paneer (Homemade Cottage Cheese), grated | 200 grams |
| Milk Powder | 4 tablespoons |
| All Purpose Flour (Maida) | 3/4 cup |
| Cardamom Powder (Elaichi) | 1/4 teaspoon |
| Powdered Sugar | 1 tablespoon |
| Sugar | 1-1/2 cups |
| Water | 1/2 cup |
| Dessicated Coconut | 1/2 cup |
| Ghee | 2 cups |
Preparation Time
10 minutes
Cooking Time
30 minutes
Instructions
-
Prepare the Sugar Syrup:
Begin by making the sugar syrup. Place a saucepan on medium heat, add 1-1/2 cups of sugar and 1/2 cup of water. Boil the mixture until the sugar dissolves and the syrup reaches a one-string consistency. Set it aside to cool slightly. -
Make the Dough:
In a large bowl, combine the crumbled khoya (mawa), grated paneer, milk powder, cardamom powder, and powdered sugar. Mix everything together until the ingredients are well incorporated. -
Add Maida (Flour):
Slowly add the all-purpose flour (maida) to the mixture and knead it into a smooth yet stiff dough. This step requires gentle hands to ensure the dough holds together but isnβt too soft. -
Shape the Jamuns:
Divide the dough into small portions and roll each portion into a ball, roughly the size of a lemon. Keep the shaped balls aside, ready for frying. -
Fry the Jamuns:
Heat the ghee in a deep pan or kadhai. Once the ghee is hot enough (but not smoking), carefully add the dough balls in small batches. Fry them on medium heat, stirring continuously to avoid burning. Fry until the jamuns turn a golden brown color. Remove them from the ghee and set aside to drain any excess oil. -
Soak in Sugar Syrup:
Once the fried jamuns have cooled slightly, dip each ball into the prepared sugar syrup. Let the jamuns soak for a few minutes, ensuring they absorb the syrup fully. -
Coat with Desiccated Coconut:
On a separate plate, spread the desiccated coconut. Gently roll each jamun in the coconut to coat it completely. Ensure the jamuns are evenly covered for a nice finish. -
Serve and Enjoy:
Serve your Dry Jamuns as a delightful treat for your guests, especially during festivals like Diwali. Pair them with a delicious meal, such as Sindhi Pulao, Paneer Makhani, and Tomato Onion Cucumber Raita, to offer a complete festive experience.
Tips for Best Results:
- Ensure the ghee is at the right temperature when frying. If the ghee is too hot, the jamuns will brown too quickly on the outside and remain uncooked inside. If the ghee is too cool, the jamuns may become greasy.
- For a richer flavor, you can add a few saffron strands to the sugar syrup.
Dry Jamun makes for a perfect festive sweet treat that everyone will love. The combination of khoya, paneer, and the crispiness of the coconut coating makes it a one-of-a-kind dessert that is sure to be a hit!
