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dry jamun with milk powder
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4.8 from 10 votes

dry gulab jamun recipe | dry jamun with milk powder | dry kala jamun

easy dry gulab jamun recipe | dry jamun with milk powder | dry kala jamun
Course sweet
Cuisine Indian
Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings 12 Servings
Author HEBBARS KITCHEN

Ingredients

for sugar syrup:

  • cup sugar
  • cup water
  • few threads saffron / kesar
  • ¼ tsp cardamom powder / elachi powder
  • 1 tsp lemon juice

for jamun:

  • 1 cup milk powder full cream
  • ¼ cup maida / plain flour / refined flour / all purpose flour
  • 1 tsp rava / sooji / semolina fine
  • pinch of baking soda
  • 1 tsp ghee / clarified butter
  • 1 tsp curd / yogurt
  • ¼ cup milk warm
  • oil / ghee for deep frying

other ingredients:

  • ¼ cup sugar to roll

Instructions

  • firstly, prepare the jamuns by mixing 1 cup milk powder, ¼ cup maida, 1 tsp rava, pinch of baking soda and 1 tsp ghee.
  • mix well making sure everything is combined.
  • now add 1 tsp curd, ¼ cup milk (in batches) and start to combine the dough.
  • grease both hands with some ghee and prepare small balls without any cracks.
  • deep fry in medium hot oil / ghee.
  • stir continuously making sure the jamuns gets cooked from all sides.
  • fry on low flame till you get black / kala jamuns.
  • now drain over kitchen paper to absorb extra oil.
  • transfer the fried jamuns into prepared sugar syrup.
  • cover and rest for 2 hours or till the jamuns absorb sugar syrup well.
  • after 2 hours, the kala jumun have doubled in size.
  • drain off the kala jamun from sugar syrup and roll in sugar.
  • finally, serve dry kala jamun / dry jamun or store in refrigerator for a week.