Hello everybody, it’s John, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, dry jamoon. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Dry is the english word for 'sukha' in hindi. As the name suggests these jamuns do not have sugar syrup served with them. Hence they are known as sukha jamuns.
Dry jamoon is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. Dry jamoon is something that I have loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can cook dry jamoon using 9 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Dry jamoon:
- Prepare 200 grams Jamoon mix (available in Indian grocery store)
- Prepare 1/4 cup water if required add more water
- Make ready 1 teaspoon ghee
- Prepare 1 cup Dry coconut powder
- Get Oil for deep frying
- Get Sugar syrup
- Take 150-200 grams sugar (as per your taste)
- Make ready 200 ml water
- Get 1/2 teaspoon cardamom powder
Dry Jamun is a delicious recipe that you can make for the upcoming festivals. Gulab Jamuns are a regular at many households, but this Dry Jamun is a perfect pick me up to serve your guests. The jamuns prepared here are little different from the regular ones, and made with the khoya and paneer. It is fried, then dipped in thick sugar syrup and later coated with desiccated coconut mix.
Instructions to make Dry jamoon:
- Take a deep pot heat up add water and sugar to it let the solution boil for 5-6 minutes then turn off the flame and add cardamom powder to it
- Take a mixing bowl add jamoon mix and water, mix together to make a soft dough apply ghee
- Keep oil for deep frying
- Take a small portions (small lemon sized) from the dough and make a round shape with your pam with the help of little ghee keep it aside
- Once the oil is hot then keep oil to low medium flame add rolled jamoon to oil and sauté to golden brown take out and place it on paper towel
- Then add fried jamoon to sugar syrup, let jamoon rest in syrup for 20-25 min
- Take a plate pour dry coconut powder to it
- Take out the jamoon from sugar syrup and roll over dry coconut powder
- Dry jamoon is ready to serve
Dry jamun recipe is very similar to our basic gulab jamun recipe except the soaking time. Usually dry jamoon needs less soaking hours. Some people like to have gulab jamun without sugar syrup. For them , Dry gulab jamun is the ideal choice. It tastes mildly sweet but still juicy with all the syrup in it.
So that’s going to wrap it up for this exceptional food dry jamoon recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
