Easy Dry Gulab Jamun Recipe | Dry Kala jamun with Milk Powder
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 45 minutes
- Total time: 175 minutes
- Yield: 20 Servings
- Category: sweet
- Cuisine: Indian
Ingredients
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
Method
- 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.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.