Dry Gulab jamun

Name: Dry Gulab jamun
Total time: 3600 s
Yield: 90 no.
Cuisine: Indian
Ingredients: 1.25 cup all-purpose flour; 1/2 cup semolina; 1.5 teaspoon baking powder; 1/4 cup ghee; 3/4 cup condensed milk; 1/4 cup thick yoghurt; 1/4 teaspoon cardamom powder; 1.5 cup sugar; 1.5 cup water; 1/4 cup desiccated coconut; as needed Oil to fry

spicequeen @mrunalthakkar

Vadodara

Dry gulab jamun are different from the gulab jamun with sugar syrup what we usually make. These gulab jamun are crispy on top and soft from inside. These are soaked in the sugar syrup for a very less time and then taken out and coated with desiccated coconut which enhances the taste. This can be stored in an airtight container for 2 to 3 days at room temperature but it can be stored in the fridge for a longer period of time.

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spicequeen @mrunalthakkar

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Ingredients

1 hr

90 no.

1.25 cupall-purpose flour
1/2 cupsemolina
1.5 teaspoonbaking powder
1/4 cupghee
3/4 cupcondensed milk
1/4 cupthick yoghurt
1/4 teaspooncardamom powder
1.5 cupsugar
1.5 cupwater
1/4 cupdesiccated coconut
as neededOil to fry

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Steps

1 hr

1

Make one string consistency sugar syrup by heating water and sugar in a pot on medium heat.
2

Take all-purpose flour, semolina, baking powder and ghee in a bowl and mix everything very well. Now add yoghurt and condensed milk to it and mix it again. Add cardamom powder to it, mix it well, cover and keep it for 30 minutes. At this stage this mixture will be very wet but after 30 minutes it will become workable.
3

Divide mixture into 90 portions and shape them in oval shape. you can even keep them round. If needed, grease your palm and fingers with ghee. Do not make this gulab jamun too big otherwise when it is fried, it will become very big in size. Even if they are shaped in oval but if they are big then they can turn into round big balls after fried. It is shown in the picture here.
4

Heat oil in a pan on medium heat and add one batch of some gulab jamun to it. Fry them until golden in colour. If the heat is more or less gulab jamun will crack. As soon as it is fried, add them to the warm sugar syrup.
5

Keep this gulab jamun in the sugar syrup for 5 minutes and take them out. Now coat them with desiccated coconut and arrange them in one big plate. Prepare all the gulab jamun in the same manner. Store them in an airtight container. If you are planning to keep it for a longer period of time, store them in the refrigerator.
6

Delicious dry gulab jamun are ready to serve.

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spicequeen @mrunalthakkar

on September 13, 2020 07:33

Vadodara

I am Mrunal Thakkar. I can introduce myself as a passionate cook. All the time there is mainly one thing on my mind and that is to cook something that my family likes to eat. I just love food ingredients and I love to feed family and friends.The same love has inspired me to start my cooking channel on YouTube under the name spice queen. I would love to share my recipes with you all. There is no greater joy.Keep cooking! Keep experimenting! Keep spreading love!