Sunday, June 5, 2016

Dry Gulab Jamun | Sukha Gulab Jamun

Dry Gulab Jamun | Sukha Gulab Jamun is nothing but a gulab jamun without sugar syrup. We can prepare jamuns following any recipe with  khoya, paneer, bread or even ready-made gulab jamun mix. I prefer these dry jamuns as they lack the sugar loaded syrup. By this way we can satisfy our sweet tooth by indulging in jamuns with less sugar compared to our regular jamuns.

Today I’ve used the MTR Gulab Jamun mix because I wanted to make something quick. At the same time, it had to be sweet for 2 reasons. One, my son’s b’day and the other one, to break the silence in this space for so many months!    
Let us go for the recipe.
Check out the recipe for Sweet Potato Gulab Jamun here.
Recipe for Dry Gulab Jamun | Sukha Gulab Jamun Using Instant Jamun Mix:
                          Cuisine : Indian
Category: Dessert
Preparation time : 10 Minutes
Cooking time : 20 Minutes
  yields –20-25 jamuns
Ingredients:
  • Gulab jamun mix – 1 cup
  • Sugar- 1 cup
  • Water – 1 cup
  • Cardamom powder – 1 tbsp
  • Rose essence – 1 tsp
  • Oil – to deep fry
  • Powdered sugar| desiccated coconut – as required

Method:
  1. Measure the jamun mix. Add in a broad dry mixing vessel. Break any lumps in the mix. Measure ¼ cup water and add this little by little to the jamun mix. Gently mix the powder with the water to form a smooth dough.
  2. Make smooth, small balls out of this dough and keep them aside.
  3. In a heavy bottom pan, add sugar and water. Bring it to boil while stirring in between. Make the sugar syrup in ½  string consistency, add cardamom powder and keep it aside. When the sugar syrup is warm, add drops of rose essence.
  4. Heat oil in a deep bottomed kadai. Once the oil gets heated, turn the flame to simmer and add the jamuns carefully in a single layer. Don’t overcrowd them in the oil.
  5. Fry the jamuns till they become golden brown and the sizzling sound subsides.
  6. Take out these jamuns and dump them in the sugar syrup while it is hot.
  7. Repeat the procedure for rest of the batch.
  8. Allow the jamuns to soak in the sugar syrup atleast for an hour.
  9. Check for the jamuns get soften inside with the tinge of sugar syrup.
  10. Take out the jamuns from the sugar syrup, roll them in desiccated coconut or powdered sugar.
  11. Refrigerate, arrange them in a serving plate  & enjoy!!!

Note:
  • If you find the dough becomes watery or the jamun gets broken in the oil, add some ready mix/ Maida.
  • Add the fried jamuns when the sugar syrup is hot.
  • I didn’t use powdered sugar as I’ve got sugar with tiny crystals. This rolling part in powdered sugar, you can avoid if you want still less sugar. Usually I skip this!
  • I always prefer brownish jamuns, if you want you can take out while it is golden brown in colour. But ensure that the jamuns get cooked completely before taking out.


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