Dry Jamun is a juicy, delicious sweet made by straining the sugar syrup jamun and rolling it in powdered sugar. Dry Jamun is commonly made for Diwali & special occasions with Gulab Jamun mix. The taste of Dry Jamun lingers in mouth even after the festival is over.

Dry Jamun using instant mix you can even try this khoya jamuns too.Dry jamuns are nothing the syrup is strained and the jamuns are rolled over in sugar mixture and is dry though the inside would be moist.Do try this dry jamun recipe and let me know your feedback.

As we are all fans of gulab jamuns with sugar syrup I just made a small batch of dry jamuns for this recipe sake.

Other jamun recipes:

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Dry Jamun | Dry Gulab Jamun

Prep Time15

Cook Time20

Total Time35

Servings20 jamuns

AuthorSharmilee J

Ingredients

1 cup jamun mix
water as needed
1/3 cup sugar for outer coating
oil to deep fry
ghee to grease your palm

For the sugar syrup :

2 cups sugar
2 cups water
5 strands saffron

Instructions

Take any jamun mix, I used MTR mix. Transfer to a sieve and sieve it well. If there are lumps, press with your fingers and sieve it.
Then measure and take it in a mixing bowl. Add water little by little. I used little less than 1/4 cup water. You can replace water with milk too.
It should just get together to form a sticky mass. Do not knead just use your finger tips for mixing. Do not panic seeing the sticky dough, if the dough is stiff your jamuns will become dry and start to break while frying. Keep the dough aside for 15 mins.
Take sugar in a pan, add water to it.
Let it boil, add saffron. Mix it for the sugar to dissolve quickly.
Boil the syrup until it forms a thick syrup no consistency check needed but the syrup will look more like oil in consistency. It will be glossy just like oil.
Add rose essence and set aside to cool. Now after 15 mins take the dough.
Grease your palm with ghee, pinch the dough and roll into a small smooth ball without any cracks. Do not give pressure while rolling.
Heat oil in a kadai - the oil should not be smoking hot. Pinch a tiny piece of dough and add it to oil, it should rise to top slowly that is the right temperature. If the dough rises immediately lower the flame. So keep in low medium flame through out the process and keep adjusting the flame.
Add few balls , While frying do not touch the balls just swirl the oil using a laddle / spoon this way the jamuns will get evenly fried, I saw this tip in a TV show. The jamun grows bigger while frying.
Keep swirling the oil and fry until golden brown in low medium flame.
Remove and drain in tissue paper. Leave in tissue paper for 2 mins. Once the jamuns and the syrup is warm add the jamuns to sugar syrup.
Let it soak for an hour. I just took few of them and made dry jamuns as we all love jamun with sugar syrup 🙂
Take sugar in a dry mixer jar and grind it slightly coarse.
Strain the syrup and take the jamuns alone. Roll over in the sugar mixture. Store in a dry container and serve. Serve Dry Jamun warm or chilled.

Nutrition Facts

Dry Jamun | Dry Gulab Jamun

Amount Per Serving (25 g)

Calories 122 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g6%

Polyunsaturated Fat 0.05g

Monounsaturated Fat 1g

Cholesterol 6mg2%

Sodium 26mg1%

Potassium 90mg3%

Carbohydrates 26g9%

Fiber 0.01g0%

Sugar 26g29%

Protein 2g4%

Vitamin A 61IU1%

Vitamin C 1mg1%

Calcium 60mg6%

Iron 0.1mg1%

* Percent Daily Values are based on a 2000 calorie diet.

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How to make Dry Jamun Step by Step

Take any jamun mix, I used MTR mix.Transfer to a sieve and sieve it well.If there are lumps, press with your fingers and sieve it.
Then measure and take it in a mixing bowl.Add water little by little.I used little less than 1/4 cup water.You can replace water with milk too.I used 1 cup mix for these jamuns and used the rest for kofta curry.
It should just get together to form a sticky mass.Do not knead just use your finger tips for mixing.Do not panic seeing the sticky dough, if the dough is stiff ur jamuns will become dry and start to break while frying.Keep the dough aside for 15 mins.
Take sugar in a pan, add water to it.
Let it boil, add saffron.Mix it for the sugar to dissolve quickly.
Boil the syrup until it forms a thick syrup no consistency check needed but the syrup will look more like oil in consistency.It will be glossy just like oil.
Add rose essence and set aside to cool.Now after 15 mins take the dough.
Grease your palm with ghee, pinch the dough and roll into a small smooth ball without any cracks.Do not give pressure while rolling.
Heat oil in a kadai – the oil should not be smoking hot. Pinch a tiny piece of dough and add it to oil, it should rise to top slowly that is the right temperature.If the dough rises immediately lower the flame.So keep in low medium flame through out the process and keep adjusting the flame.Add few balls , While frying do not touch the balls just swirl the oil using a laddle/spoon this way the jamuns will get evenly fried, I saw this tip in a TV show.The jamuns grows bigger while frying.
Keep swirling the oil and fry until golden brown in low medium flame.
Remove and drain in tissue paper.Leave in tissue paper for 2 mins.Once the jamuns and the syrup is warm add the jamuns to sugar syrup.
Let it soak for an hour.I just took few of them and made dry jamuns as we all love jamun with sugar syrup 🙂
Take sugar in a dry mixer jar and grind it coarse.
Strain the syrup and take the jamuns alone.Roll over in the sugar mixture.Store in a dry container and serve.