Dry Gulab Jamun - prepared with milk powder and maida as the main ingredient. I actually thought to share this recipe three years ago, but I wanted to post it along with the video. So I decided to post this dry gulab jamun for this Deepavali. Whenever we visit Trichy we used to buy this dry gulab jamun from the famous sweet shop mayil mark at Trichy junction. It's one of our family favourite dessert. They have a dark brown dry jamuns coated with fine sugar. For flavours they add a pinch of dry ginger powder in the jamuns. I have tasted many dry gulab jamuns however the dry ginger flavoured one is the best one. During your next visit to Trichy, you can also try those dry gulab jamuns.
How to make Dry Gulab Jamun
1. Make the dough for jamun - This dough comes together easily and there is no need for sifting works. The dough is prepared with milk powder, maida, rava, baking powder, baking soda, ghee and warm milk. Start with mixing the dry ingredients and then add ghee. Mix well and then knead the dough with warm milk. Don't overknead the dough. Make sure the dough is not dry because it will make the jamuns hard. Rest the dough for 10 minutes.
2. Prepare the sugar syrup - For 1 cup sugar add 1/2 cup of water. We have to boil the sugar until it reaches one string consistency. After it comes to a boil add cardamom powder and lemon juice and continue to cook for a couple of minutes and turn off the heat. This will take about 10 minutes in total and close it with a lid until preparing the jamuns.
3. Prepare the jamuns - This recipe will yield 18 to 20 small sized jamuns. I suggest to grease your palm with a little ghee and then roll the jamuns without any cracks. In the meantime, heat the oil in deep kadai on medium heat. Always use deep kadai for frying the jamuns because it will be perfect to fry evenly in all the sides uniformly. Do not use flat kadai because the jamuns will stick to the bottom quickly as soon as when you add it into the hot oil. When you have finished rolling the jamuns add into the hot oil one by one. Reduce the heat to low and fry them until it turns brown.
4. How to soak the jamuns - The jamuns needs to be soaked in the sugar syrup minimum 2 hours. After an hour gently flip the balls for uniform coating. Now only our kids will open and see it again and again to taste the jamuns. After 2 hours, gently take the jamuns to a plate and for an extra garnishing the jamuns are rolled in sugar or with a dessicated coconut gratings.
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Dry Gulab Jamun - Dry Gulab Jamun with Milk Powder with step by step photos
Prep time : 30 minutes
Cook time : 25 minutes
Yields : 20 jamun
Category : sweet
Author : Muthulakshmi Madhavakrishnan
- 1/4 cup maida (all purpose flour)
- 1 cup milk powder
- 1 tsp rava
- 2 tsp ghee
- 1.5 cup sugar
- 1/4 cup warm milk
- 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1.5 cup sugar
- 1 cup water
- 1 tsp cardamom powder
- 1/2 tsp dry ginger powder (optional)
- 1/2 tsp lemon juice
- Oil for frying
In a deep bowl combine the milk powder, maida, rava, baking powder, baking soda and ghee.
Add warm milk little by little and knead it gently.
Bring the mixture to a soft dough.Keep the dough covered for 10 mins with a cloth or a lid.
Grease your palm with ghee . Take a small marble sized ball from the dough and roll them into a round shape. Roll it lightly not heavily.
For Sugar syurp
In a kadai add 1.5 cup sugar and 1 cup water. Keep it in low flame until the sugar dissolves.
When all the sugar dissolved add the lemon juice to it. When it comes to 1 string consistency add the cardamom powder and dry ginger powder. Then switch of the flame.
Frying the jamuns
Add oil to a deep kadai and keep it in low flame. Put the jamuns one by one and fry them. Keep on turning them in oil as it gets brown colour evenly.
Now add the jamuns to the sugar syrup.
After 2 hours gently strain the jamuns form the sugar syrup and roll it into 2 tbsp sugar or in coconut powder. Do it for all the remainining jamuns.
Yummy Dry Gulab Jamuns are ready.