Dry Jamun Recipe | Festival Recipes

Dry Jamun Recipe

Dry jamun is my most favorite of all the sweets. So far I have tasted only the store bought dry jamuns. I felt that its been longtime since I had these jamuns. I have tried once before while we went to one of our relatives place. But then I didn’t click any pictures. However this time, I made sure that I take step by step pictures. Here I am with the delicious and soft dry jamuns. In this recipe, I used the store bought gulab jamun mix. I am yet to try this recipe from the scratch. Will post that version soon.

Recipe For Dry Jamun

Dry Jamun Recipe
Preparation Time : 20 Minutes
Cooking Time : 30 Minutes
Yields : 25 - 30


Gulab Jamun Powder 150 Grams
Sugar 1 Cup
Milk 1/4 Cup (Approximately)
Cardamom Powder A Pinch
Saffron Few Strands
Oil For Deep Frying

Preparation Method

Measure gulab jamun mix into a bowl and add milk little by little. Knead it to a soft dough and make sure it is not sticky.

Dry Jamun Recipe Step 1
Split the kneaded dough into equal sized balls. Roll them into cylindrical shapes. Make sure there are no cracks.

Dry Jamun Recipe Step 2
Meanwhile take sugar in a pan. Add water just sufficient enough to wet the sugar and bring it to boil.

Dry Jamun Recipe Step 3
Add cardamom powder, saffron and mix well. Let it boil for 5 -  7 minutes.

Dry Jamun Recipe Step 4
In another tawa, add oil sufficient enough for frying. Make sure the oil is not too hot. If you drop a small piece of dough it should stay for a couple of seconds and then raise to the top. That is the correct time to add the dough balls one by one. Gently stir the oil so that it gets fried well.

Dry Jamun Recipe Step 5

Fry till it turns into nice golden brown colour. Drain the excess oil and transfer them to a plate. Add all the fried jamuns to the warm sugar syrup. Let it remain soaked for an hour. Then Transfer the jamuns to a box.Allow it to cool down completely.
Dry Jamun Recipe Step 6


Jamun Recipe

Dry Jamun Preparation


Post a Comment