Dry Gulab Jamun Recipe | Dry Kala jamun with Milk Powder

Dry Gulab Jamun Recipe | Dry Kala Jamun with Milk Powder with Detailed Photo and Video Recipe. Yet another variation of the most famous gulab jamun dessert, ideal for sharing with family and friends during the festival seasons of Diwali and Navaratri. The recipe follows the same procedure as traditional gulab jamun or kala jamun, but is served without the sugar syrup. A classical gulab jamun recipe without the messy and sticky sugar syrup.

Dry Gulab Jamun Recipe | Dry Kala Jamun with Milk Powder with step-by-step photo and video recipe. Perhaps one of the recent innovative and appreciated Indian sweet recipes served dry with sugar crystals. Most commonly, the dry gulab jamun recipe is found at feasts or on religious or special occasions, as it is easy to serve and consume. Further, it is also common practice to serve warm, dry jamun with cold vanilla ice cream.

I have shared a couple of variants of the jamun recipe so far, which include gulab jamun, instant gulab jamun, bread jamun, and kala jamun. But out of all, dry gulab jamun with milk powder is my personal favourite. Dry jamun was one of the star attractions in my marriage feast. My mother knew about my special interest in this recipe, and she made sure to have this on my important day of life. However, these days, I hardly have time to prepare my favourite recipes, as I am busy fulfilling my readers’ recipe requests most of the time. Fortunately, my husband reminded me about this recipe and asked me to share it for this year’s Navaratri festival. Many thanks to him!

Some critical tips and recommendations for a perfect and tasty dry gulab jamun recipe. Firstly, use warm milk to prepare the dough, and then refrain from kneading it. Use your palm to apply gentle force when mixing the dough. Additionally, if you’re looking to stuff dried fruits in the centre, then check out my kala jamun recipe. In addition, you may also add rose water to the dough to make it more flavoured and coloured. Finally, fry on a low flame; otherwise, the jamuns will not cook from the inside and will remain raw. Use a small spoon to continuously stir the jamoons, splashing oil as needed, until they turn a dark brown to black colour.

Finally, I would like to highlight my other Indian Sweet Recipes Collection with this post of dry gulab jamun recipe. It includes rasgulla, rasmalai, chum-chum, sandesh, malpua, jalebi, peda, milk powder barfi, maida barfi, 7 cup barfi and kaju barfi recipe. In addition, do visit my other recipe collections like,

• Indian Dessert Recipes Collection
• Eggless Cakes Recipes Collection
• Beverages Recipes Collection

About Dry Gulab Jamun

An excellent gulab jamun variant prepared by roasting the jamuns in a dark texture, without sugar syrup. Dry Gulab Jamun, also commonly known as Dry Kala Jamun, is a favourite festival or party dessert recipe made with the same ingredients as the traditional Gulab Jamun dessert. Unlike the traditional one, it is a less syrupy and less juicy version, focusing more on the actual milk dessert. Once it is lightly brushed with sugar syrup, it is coated with powdered sugar or dessicated coconut to make it attractive.

The traditional Dry Gulab Jamun is made with khoya or milk powder, resulting in a golden brown or dark black colour. However, it can be made with many variations, using different fillings. The most popular variant is to have chocolate or cocoa powder stuffed jamun. Additionally, these doughnuts can also be made with fillings such as nuts, raisins, and chocolate. Further, the flavour can be enhanced by adding saffron, orange zest, coffee powder, and strawberry extract.

Video Recipe

Recipe Card for Dry Gulab Jamun

Dry Gulab Jamun Recipe | Dry Kala jamun with Milk Powder

HEBBARS KITCHEN

Easy Dry Gulab Jamun Recipe | Dry Kala jamun with Milk Powder

4.88 from 25 votes

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Soaking Time 2 hours hrs

Total Time 2 hours hrs 55 minutes mins

Course sweet

Cuisine Indian

Servings 20 Servings

Calories 172 kcal

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Ingredients

  

1x2x3x

For jamun balls:

• ▢ 2 cup milk powder
• ▢ ¼ cup maida
• ▢ ½ tsp baking powder
• ▢ 1 tsp ghee
• ▢ ½ cup milk

For sugar syrup:

• ▢ 2½ cup sugar
• ▢ 1 cup water
• ▢ saffron
• ▢ ½ tsp cardamom powder
• ▢ 2 tsp lemon juice

Instructions

 

• Firstly, in a large bowl, take 2 cups of milk powder, ¼ cup of all-purpose flour (maida), ½ tsp of baking powder, and 1 tsp of ghee.
• Crumble and mix well, ensuring everything is thoroughly combined.
• Now add ½ cup milk and mix using a spatula.
• Cover and let rest for 10 minutes, or until the milk is well absorbed.
• To prepare a sugar syrup, take 2½ cups of sugar and 1 cup of water.
• Also, add a few saffron and boil for 5 minutes.
• Do not attain string consistency; make a sticky sugar syrup.
• Add ½ tsp cardamom powder and 2 tsp lemon juice. Mix well and keep aside. Lemon juice prevents sugar syrup from crystallising.
• After 10 minutes of resting the dough, start preparing small, ball-sized jamuns.
• Make sure there are no cracks in the jamun. If there are cracks then there are high chances for jamuns to break while frying.
• Deep fry in medium-hot oil or ghee. Frying in ghee gives a good flavour to jamuns.
• Stir continuously and fry on a low flame. Fry until the jamuns turn black.
• Drain off the excess oil and transfer the jamun into a hot sugar syrup.
• Cover and rest for 2 hours, or until the jamuns have absorbed the sugar syrup and doubled in size.
• Drain off the Kala Jamun and roll into dessicated coconut.
• Finally, enjoy the Dry Jamun Recipe as it is.

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Nutrition

Calories: 172kcalCarbohydrates: 31gProtein: 4gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gCholesterol: 14mgSodium: 61mgPotassium: 183mgFiber: 0.1gSugar: 30gVitamin A: 129IUVitamin C: 1mgCalcium: 131mgIron: 0.2mg

Tried this recipe?Mention @HebbarsKitchen or tag #hebbarskitchen!

How to Make Dry Jamun with Step-by-Step Photos

1. Firstly, in a large bowl, take 2 cups of milk powder, ¼ cup of all-purpose flour (maida), ½ tsp of baking powder, and 1 tsp of ghee.
   
2. Crumble and mix well, ensuring everything is thoroughly combined.
   
3. Now add ½ cup milk and mix using a spatula.
   
4. Cover and let rest for 10 minutes, or until the milk is well absorbed.
   
5. To prepare a sugar syrup, take 2½ cups of sugar and 1 cup of water.
   
6. Also, add a few saffron and boil for 5 minutes.
   
7. Do not attain string consistency; make a sticky sugar syrup.
   
8. Add ½ tsp cardamom powder and 2 tsp lemon juice. Mix well and keep aside. Lemon juice prevents sugar syrup from crystallising.
   
9. After 10 minutes of resting the dough, start preparing small, ball-sized jamuns.
   
10. Make sure there are no cracks in the jamun. If there are cracks then there are high chances for jamuns to break while frying. Deep fry in medium-hot oil or ghee. Frying in ghee gives a good flavour to jamuns.
    
11. Stir continuously and fry on a low flame. Fry until the jamuns turn black.
    
12. Drain off the excess oil and transfer the jamun into a hot sugar syrup.
    
13. Cover and rest for 2 hours, or until the jamuns have absorbed the sugar syrup and doubled in size.
    
14. Drain off the Kala Jamun and roll into dessicated coconut.
    
15. Finally, enjoy the Dry Jamun Recipe as it is.
    

Notes

• Firstly, make sure to not knead the dough, else the jamun will turn hard.
• Also, ensure the use of high-quality milk powder, as it plays a crucial role.
• Additionally, do not substitute baking powder with baking soda. If using soda, then there is a chance of breaking while frying.
• Finally, the Dry Jamun Recipe tastes great when made soft and juicy on the inside.