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.

Tags: easy diwali sweet recipe, Dry Gulab jamun recipe, Bengali sweet recipe, Gulab jamun using instant jamun mix, Recipe for sukha gulab jamun, how to make gulab jamun using ready mix?, other ways of making gulab jamun, gulab jamun recipe with ready to make powder, Dry gulab jamun with MTR gulab jamun mix powder 

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Sweet Potato Gulab Jamun/ Shakarkandi Gulab Jamun (சர்க்கரை வள்ளிக் கிழங்கு ஜாமூன்)

Gulab Jamun is a famous Indian desert, which is not only famous in India but also in South Asia. It is a dessert with deep fried dumplings soaked in  sugar syrup.  Traditionally, this desert was made using rose water and hence  it got the name “Gulab” meaning rose and Jamun for the balls that resemble the Jamun fruit. The jamuns are generally prepared using milk based products.

Today, to post easy Diwali sweet recipe,  I have prepared Gulab Jamun using “Sweet potatoes” or “Shakarkandi/ Rattala”. Don’t think otherwise, you prepare these sweet potato gulab jamun  and give it to your loved ones. I am sure that no one will find out that you have used sweet potatoes for making jamuns. Trust me!

Let us go for the recipe.

Ingredients:

• Sweet potato – 2 Nos
• Bread crumbs – ½ cup
• All purpose flour (Maida) – 3 tbsp
• Sugar- ¾ cup
• Water – 1 ½ cup
• Cardamom powder – 1 tbsp
• Saffron - few strands
• Oil – to deep fry

Method:

1. Wash the sweet potatoes in running water and pressure-cook them until they become soft. Allow it to cool.
2. Peel the skin from the sweet potatoes and mash it with your hands so that there are no lumps in it.
3. Add bread crumbs and flour and knead it to a smooth dough.
4. Make smooth, small lemon sized balls out of this dough and keep them aside.
5. In a heavy bottom pan, add sugar and water. Bring it to boil while stirring in between. Make the sugar syrup in 1 string consistency, add cardamom powder and keep it aside.
6. 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.
7. Fry the jamuns till they become golden brown and the sizzling sound subsides.
8. Take out these jamuns and dump them in the sugar syrup.
9. Repeat the procedure for rest of the batch.
10. Add saffron strands and allow  the jamuns to soak in the sugar syrup for about an hour.

Surprise  your dear ones and guests this Diwali with  these delicious, soft gulab jamuns and enjoy!!

Note:

• If you can’t mash the sweet potatoes with your hand, you can use a food processor for this part. Then you have to follow from step(3) using your hands. No other wayJ
• Don’t  add water while kneading the dough because we are boiling the sweet potatoes in water and the moisture in the sweet potato itself is enough.
• If you find the dough becomes watery or the jamun gets broken in the oil, add some more flour.
• Add the fried jamuns when the sugar syrup is hot.

Tags: easy diwali sweet recipe, Shakarkandi Gulab jamun recipe, Bengali sweet recipe, sweet potato gulab jamun, how to make gulab jamun using sweet potatoes, other ways of making gulab jamun, gulab jamun recipe without ready to make powder, gulab jamun without milk products, sweet potato jamun recipe, Recipe for shakarkandi jamun, Rattala gulab jamun, சர்க்கரை வள்ளிக் கிழங்கு ஜாமூன்

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Rasagulla (Bengali Sweet)

Rasagulla is a famous  Bengali sweet/desert and the method is very simple but I can’t guarantee the output. Because we need to follow the procedure carefully so that the correct texture of rasagullas  can be obtained. I heard lot of stories  from my friends about making rasagullas at home. I have tried it long before but I got the exact texture at the very first attempt. Today, being a special day, my husband’s birthday, I wanted to try it again to surprise my hubby. I recollected the recipe and started this venture with a little doubt but ended up with great result. This time also I got it right!. I thought of sharing this recipe immediately, so that it will be useful for our forthcoming festivals , especially for Diwali. My husband will also  have a look at this special sweet I have made on his B’day!

Ingredients:

• Milk (full fat) – 500  ml
• Lemon juice – 2 tbsp
• Sugar – 100 ml
• Water – 300 ml
• Cardamom powder – 1 tsp
• Ice cubes – few
• Pistachio for decoration 

Method:

1. .Boil milk and add lemon juice, stir the contents so that the milk curdles totally and the whey water gets separated.
2. Swich off and add the ice cubes and stir.
3. Drain the whey water using a clean muslin cloth  and rinse it under running water .
4. Gently press to remove the excess water from the paneer and hang it for 10 minutes.
5. Transfer the contents from the muslin cloth in a bowl and knead it gently for about 5 minutes.
6. Make it like a small ball. I got around 12 small balls out of ½ litre milk.
7. Place a kadai on stove, pour water, sugar and cardamom powder. When the sugar gets dissolved completely, strain the syrup using metal strainer.
8. Again heat the sugar syrup in a kadai/vessel, when it boils, gently drop the balls into the sugar syrup and boil in medium heat for about  2 minutes. Then simmer and close it with a lid , cook the balls for about 10 minutes, opening the lid now and then.
9. Now you will find the rasagullas become double in size. At this stage, switch off and refrigerate and serve the yummy rasagullas.

Note:

1. Kneading part plays an important role in getting porous rasagullas, so do this with enough patience.
2. Don’t overheat the sugar syrup, if you find that it is thick while straining you can add some water.
3. We can use whey water for curdling the milk which is the way the Bengalis use to curdle. This will also give soft rasagullas.

Tag: Bengali sweet, Bengali desert, Indian sweet, Indian desert, Diwali recipes, milk based sweet recipe, sugar syrup recipe.

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