Dry Gulab Jamun

- Submitted by Dahlia

(Coconut Gulab Jamun, Sukha Jamun)

Dry Gulab Jamun is a variation of the traditional one which is served with no syrup but tastes eually delicious. In this, first the gulab jamuns are made and then the soaked jamun balls removed from the sugar syrup and rolled in sweetened coconut powder. These balls are soft and melts in your mouth right away. Instead of the sugary syrup it has a nutty coconut crunch. 

Gulab Jamun is one of the sweets that is easily made by beginners for Diwali or any other occasion. It has been made for many years now. Dry Gulab Jamuns on the other hand has been around for just a few years now. I am really don't know how it came into existance. Not sure if someone just served it this way for their convenience or some chef made a creative presentation. The fact is that it has become a new favorite for many and is also found in sweet shops these days. I had a close friend who loves these dry gulab jamuns more than the classic one. She always made these for get togethers. In fact I started making them after tasting her dry jamuns.

Making the gulab jamun is the same procedure. You can make it using with any ready made mix or the homemade gulab jamun recipe given here. The method for dry jamuns is quite simple as I have explained below. Please do try this variant for your next special day.

Recipe For Dry Gulab Jamun

Preparation Time : 20 minutes
Cooking Time : 30 minutes
Serves : 5-6

Ingredients

• Gulab Jamun Mix - 1 cup
• Water (or Milk) -  about 3-4 tbsp (to make dough)
• Sugar - 1 cup 
• Water - 1 cup
• Lemon Juice - 1/4 tsp
• Rose Essence - few drops
• Cardamom Powder - 1/8 tsp
• Dry Coconut Powder - 1/4 cup
• Sugar - 2 tbsp
• Oil - for frying

Method

1. First lets make the sugar syrup. For that take sugar and water in a sauce pan and boil.
2. Reduce the flame and let it simmer for 5-7 minutes till it becomes little thicker.
3. Add the lemon juice, rose essence and cardamom powder to the syrup. Switch off.
4. In a mixing bowl, take the milk powder, maida, baking soda and rava. Combine it.
5. You can use store bought gulab jamun mix of any good brand or the homemade mix to make the jamun balls. Take the Gulab Jamun mix in a mixing bowl. 
6. Add the water (or milk) little at a time and keep mixing. The dough should be kind of sticky.
7. Rest the dough for about 5 minutes. Divide the dough and make smooth balls (without any cracks) by rolling between your palms. Keep the balls covered under a damp kitchen towel to prevent them from getting dried up.
8. Heat oil in a frying pan and add few balls at a time. Fry on medium heat with constant stirring to get uniform browning of the balls.
9. Put these beautiful golden brown jamun balls into the warm sugar syrup. Let it soak for about 45 minutes to an hour. 
10. Mix the dry coconut powder with sugar and spread it in a plate.
11. Remove the soaked jamun balls carefully using a slotted spoon and roll it in the coconut powder. Serve these soft balls for any special occasion.

Serving Dry Gulab Jamun

• These dry gulab jamun balls can be served in individual mini cup cake liners wopped with finely chopped nuts to make a beautiful presentation.
• Another option is to serve a couple of balls in a dessert bowl with a dollop of vanila ice cream on top.

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