Dry Jamun

Dry Jamun as the name suggests is a dry variant of the popular, juicy, moist and sugar syrup dunked, traditionally made Gulab Jamun. These delicious dry gulab jamuns are made with Khoya (evaporated milk solids) and Paneer (Indian cottage cheese). Dry is the English word for ‘Sukha’ in Hindi. Hence as the name suggests these jamuns do not have sugar syrup served with them. Hence they are also known as Sukha Jamun.

About Dry Jamun

The dry jamun recipe is similar to the Kala Jamun recipe, I had posted earlier with just a few changes. The recipe yields about 36 to 38 jamuns.

As mentioned above, to make these, you will need soft khoya, paneer, milk and a few flavoring ingredients like green cardamom powder, saffron strands and rose water.

You will also need sugar and water to make the sugar syrup. Making the sugar syrup is not difficult at all.

A soft dough is made from the khoya, paneer and milk. Smalls balls are made from the dough which are later fried to a golden perfection.

The fried balls or jamuns are kept to soak in the sugar syrup for about 2 hours. Later the jamuns are removed or strained from the syrup and coated with finely granulated sugar or desiccated coconut.

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