Dry Jamun Recipe
An Insight On Dry Jamun Recipe :
Get your sweet cravings satisfied with this sparkling dry jamun made of khoa and sugar.. Celebrate your special day with this easy delight that can be made within minutes at home...
Dry Jamun is an authentic recipe of India, loved for its deliciousness and it is one of the most popular sweet dishes of the country. It is a lucrative version of the regular Gulab Jamun, which is made all the more delectable with an extra coating of sugar granules and an appealing lip-smacking look. Dry Jamun is a heavenly treat that gives a zing to your palates in each and every bite and sends you to a foodie heaven.
This nectarous delight is made of spongy khoa balls that are deep fried and dunked in sugar syrup and finally presented with a twist. They are dried up and coated up with sugar granules or desiccated coconut and garnished with bits of dry fruits which makes the Dry Jamun exquisite and flavorful. It is the most chosen dessert for any special occasion as it strikes a chord with kids and adults alike.
Enjoy this circular piece of bliss with any savoury like samosa, kachori, pakora, vada or cutlet or with the most tantalizing accompaniment "ice-cream". You can never imagine a festival without this startling sensation Dry Jamun. The most appealing part of it is that this Dry Jamun can be prepared with just a few ingredients within minutes and it the easiest dessert that you can make for any party instantly.
There are quite a few versions of making this Dry Jamun and each region has its own style of doing it. The sweet balls can either be made with khoa or khoya, or with milk powder, or with a mixture of paneer and khoa or even with the ready made gulab jamun mix. Here, I have given the traditional version of making it with khoa or khoya that gives you an authentic flavor to the dish. In olden days, the khoa has been made at homes by reducing the full fat milk by heating and adding sweetness to it. But nowadays, we get ready made khoa in all Indian stores and they are of good taste and quality. Here I have given you the recipe of making Dry Jamun with Khoa balls and create this mini wonder with just a handful of ingredients.
Ingredients Required To Make Dry Jamun Recipe
How To Make Dry Jamun Recipe
Take a bowl and add three hundred grams of khoa into it.
Tip in fifty grams of maida flour and crumble it together with the khoa.
Now combine them well with two tablespoons of lukewarm milk.
The moisture present in the khoa will be sufficient enough to combine and we add a little amount of milk to mix the maida flour along with it.
Combine them gently for a minute or two and do not knead as you do for a roti dough.
Just see to it that the dough is smooth and soft and just ensure that it is does not have lump or crumble anywhere.
Cover it up with a soft muslin cloth for a while.
Just approximately after five minutes, take out the cloth and combine the dough once more and take a small portion as in the size of a gooseberry and roll it in between your palms.
Make similar balls with the remaining dough and let all the balls be even in size and shape.
Place it over a plate and keep aside.
Heat a wok and pour in enough cooking oil as required for deep frying and let the flame be in high mode.
When it is heated, just drop a bit of dough and check whether it is heated enough for frying.
When it pops up immediately, you can ensure that the oil is ready now.
Drop four to five balls or even more into the wok, depending upon the size of the wok and the quantity of the oil in it.
Let the flame be in medium mode and when the balls turn slightly golden brown, gently flip the balls to the other side using a slotted spoon.
When it becomes evenly golden brown, just take it out from the wok and place it over a plate covered with a paper towel to absorb excess oil from it.
Place a skillet on the stove and pour in two and a half cups of water in it.
While it boils, just add three cups of sugar to it and stir in.
Let it boil for about ten to fifteen minutes approximately until the water changes color to light golden.
When the water thickens and reaches a slightly sticky consistency, just lower the flame and sprinkle a teaspoon of cardamom powder to it.
Also tip in a few saffron strands into the hot sugar syrup and stir in.
After five minutes when it becomes aromatic, turn off the stove and close the syrup with a lid so that the essence of cardamom and saffron gets seeped into the syrup.
After ten minutes approximately, open the lid and drop the fried balls one by one and stir in gently and see to it that there is enough space for each ball.
Let it get soaked up for about fifteen minutes and after some time take the balls out from the syrup and place it over a plate covered with a paper towel.
We do this to make the jamuns dry and let it remain this way for some time.
Meanwhile, take a plate and add two tablespoons of sugar in it.
Take a jamun that has been dried and just roll it on the sugar nicely and as well as gently.
Roll it up in such a way that the sugar crumbles get coated up on all sides evenly.
Similarly, roll the other jamuns and now the sparkling slivery Dry Jamun is ready.
Arrange the dry jamuns in a plate and garnish with almond bits all over and serve it warm or chill according to your choice.
Serve it along with a scoop of venilla, butter scotch or pista ice cream if you want it chill.
Or accompany the dry jamuns with hot samosas or kachoris with a sizzling cup of coffee or chai.
Tips & Tricks To Make a Delicious Dry Jamun Recipe
- Khoa/Khoya/Mawa all these are the same and they are dried evaporated milk solids that are called by different names and you can buy any of the above to make Dry Jamuns.
- If you have bought ready made khoa and stored in the refrigerator, de freeze the khoa well before you use to avoid excess moisture.
- You should not knead the khoa at any cost as it may harden the balls. You just have to combine it gently with your fingers without applying any pressure at all.
- While making balls, see to it that there is not even a single crack at any part of the ball because it will show up as a dent while you fry.
- Let the size of the balls be quite moderate because they will get bigger after you dip them in the sugar syrup.
- If you want a slight deviation from the original round shape you can either make it oval or flat according to your taste and creativity.
- You can use the regular oil you use for deep frying but see to it that it is fresh and not pre used.
- To make the sugar syrup slightly sticky you can add a few drops of lemon juice to the syrup towards the end and it is purely optional.
- Adding yellow or orange food color to the sugar syrup is also optional.
- Here, I have not added any food color because I find the dry Jamuns fantabulous when it is dominated by the combined flavor of original saffron and cardamom.
- While you dry the Jamuns just place two or three paper towels in the plate so that the excess syrup get absorbed quickly.
- You can also use crushed cashews, cucumber seeds or pumpkin seeds for garnishing.
Ingredients
Directions
Take a bowl and add three hundred grams of khoa into it.
Tip in fifty grams of maida flour and crumble it together with the khoa.
Now combine them well with two tablespoons of lukewarm milk.
The moisture present in the khoa will be sufficient enough to combine and we add a little amount of milk to mix the maida flour along with it.
Combine them gently for a minute or two and do not knead as you do for a roti dough.
Just see to it that the dough is smooth and soft and just ensure that it is does not have lump or crumble anywhere.
Cover it up with a soft muslin cloth for a while.
Just approximately after five minutes, take out the cloth and combine the dough once more and take a small portion as in the size of a gooseberry and roll it in between your palms.
Make similar balls with the remaining dough and let all the balls be even in size and shape.
Place it over a plate and keep aside.
Heat a wok and pour in enough cooking oil as required for deep frying and let the flame be in high mode.
When it is heated, just drop a bit of dough and check whether it is heated enough for frying.
When it pops up immediately, you can ensure that the oil is ready now.
Drop four to five balls or even more into the wok, depending upon the size of the wok and the quantity of the oil in it.
Let the flame be in medium mode and when the balls turn slightly golden brown, gently flip the balls to the other side using a slotted spoon.
When it becomes evenly golden brown, just take it out from the wok and place it over a plate covered with a paper towel to absorb excess oil from it.
Place a skillet on the stove and pour in two and a half cups of water in it.
While it boils, just add three cups of sugar to it and stir in.
Let it boil for about ten to fifteen minutes approximately until the water changes color to light golden.
When the water thickens and reaches a slightly sticky consistency, just lower the flame and sprinkle a teaspoon of cardamom powder to it.
Also tip in a few saffron strands into the hot sugar syrup and stir in.
After five minutes when it becomes aromatic, turn off the stove and close the syrup with a lid so that the essence of cardamom and saffron gets seeped into the syrup.
After ten minutes approximately, open the lid and drop the fried balls one by one and stir in gently and see to it that there is enough space for each ball.
Let it get soaked up for about fifteen minutes and after some time take the balls out from the syrup and place it over a plate covered with a paper towel.
We do this to make the jamuns dry and let it remain this way for some time.
Meanwhile, take a plate and add two tablespoons of sugar in it.
Take a jamun that has been dried and just roll it on the sugar nicely and as well as gently.
Roll it up in such a way that the sugar crumbles get coated up on all sides evenly.
Similarly, roll the other jamuns and now the sparkling slivery Dry Jamun is ready.
Arrange the dry jamuns in a plate and garnish with almond bits all over and serve it warm or chill according to your choice.
Serve it along with a scoop of venilla, butter scotch or pista ice cream if you want it chill.
Or accompany the dry jamuns with hot samosas or kachoris with a sizzling cup of coffee or chai.