Dry Jamun Recipe
Dry Jamun is a delicious recipe made with khoya and paneer, that you can make for the upcoming festivals. A coating of desiccated coconut adds more flavour to these dry jamuns. Make them for your next dinner party.
Dry Jamun is a delicious recipe that you can make for the upcoming festivals. Gulab Jamuns are a regular at many households, but this Dry Jamun is a perfect pick me up to serve your guests. The jamuns prepared here are little different from the regular ones, and made with the khoya and paneer. It is fried, then dipped in thick sugar syrup and later coated with desiccated coconut mix. It is dry, however has a perfect soft melt in the mouth texture.
If you like this recipe, you can also try other Mithai recipes such as
- 300 grams Khoya (Mawa) , crumbled
- 200 grams Paneer (Homemade Cottage Cheese) , grated
- 4 tablespoons Milk Powder
- 3/4 cup All Purpose Flour (Maida)
- 1/4 teaspoon Cardamom (Elaichi) Powder
- 1 tablespoon Sugar , powdered
- 1-1/2 cups Sugar
- 1/2 cup Water , to make sugar syrup
- 1/2 cup Dessicated Coconut Powder
- 2 cups Ghee , for frying
How to make Dry Jamun Recipe
To begin making the Dry Jamun Recipe, we first start with making the sugar syrup.
Place a sauce pan on medium heat, add in the sugar and half a cup of water and boil until the sugar dissolves, turns thick to one string consistency. Keep aside.
Now take a big bowl, add the crumbled khoya, grated paneer, milk powder, cardamom powder, powdered sugar and mix well.
To this slowly add in the maida and knead to a smooth yet stiff dough. Make small balls of small lemon size and keep aside.
Now, heat the ghee in a pan and once it is hot enough fry a batch of jamun balls until it turns golden brown, keep stirring it else, to avoid burning.
Likewise, fry the rest of the jamun balls. Put the prepared fried jamun balls into the sugar syrup that we prepared earlier and toss it so it coats all the balls.
Let it soak in the syrup for few minutes and remove them in a plate.
Now spread the desiccated coconut in a plate and slowly coat the jamuns until it is nicely coated on all the sides. Likewise finish coating the rest of the prepared jamuns in desiccated coconut.
"I am an experimental cook by chance!" Yeah! Cooking to me has always been a form of stress buster. What started as a stress busting exercise post work, has now evolved to a much full time activity. I try to improvise the traditional recipes with easy to available ingredients at home. Thus, you will come across a lot of fusion in my cooking style. I try to include seasonal organic produce as much as possible in my cooking.