dry kala jamun recipe| how to make dry gulab jamun, dry jamun with milk powder with stepwise photos and a quick video. Dry kala jamun is another variation to the most famous gulab jamun dessert, ideal for sharing with family and friends during the festival seasons of Diwali and Navaratri. the recipe follows the same procedure as traditional gulab jamun.

dry kala jamun recipe| how to make dry gulab jamun, dry jamun with milk powder with stepwise photos and a quick video. Gulab jamun is one of the highly rated Indian dessert recipe served chilled or warmed. Dry is an English word for “sukha” and this recipe served without sugar syrup.

watch dry kala jamun recipe video

Ready to mix gulab jamun mixture is easily available nowadays. however, this recipe is prepared using milk powder. The recipe is really easy to prepare as compared to mava gulab jamun and the result is 100%. Dry gulab jamun usually serves along with vanilla ice cream. The recipe is perfect for festivals and can stay fresh up to 3 days.

some important tips and recommendations for a perfect and tasty dry gulab jamun recipe. first, use warm milk to prepare a dough and never knead a dough. if you are looking to stuff dry fruits in the center then you can. last, always fry on low flame, else the jamuns will not get cooked from inside and remain raw.

before I move to the recipe steps, below are some highlighted points about the recipe,

  • utterly delicious
  • melt in mouth recipe
  • perfect festival dessert recipe
  • can stay fresh for 2-3 days
  • easy to prepare
  • ingredients are easily available
  • super soft
  • tastes heavenly awesome when serving warmed
  • a perfect beginner recipe

so, how to make dry kala jamun recipe? stepwise photos:

making sugar syrup,

in a pan, Add sugar and water.add saffron and cardamom powder.

bring the mixture to boil.boil the mixture until it thickens.

you need to prepare 1 thread chashni for this recipe. Keep aside.

Making jamuns,

take a large bowl. add milk powder, sooji, and maida together.

add ghee as well and crumble it.

now, add warm milk and prepare a soft dough.

because milk powder gets sticky, grease your hands with ghee or oil.

divide dough into portions and prepare small balls.

heat oil or ghee and transfer the balls into hot oil.

fry on the low flame until dark brown.

keep aside.

assembling,

Drain jamuns in a kitchen towel and immediately add it to hot syrup. Let it get soaked well.Jamuns will slightly increase in size when it soaks syrup.

after 1-2 hours, drain jamun and remove the excess sugar syrup and roll these drained jamn in sugar and serve.

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recipe details for making dry jamun using milk powder:

4.75 from 4 votes

dry kala jamun recipe using milk powder

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients 

for jamuns:

  • 1 cup milk powder
  • ¼ cup maida/all purpose flour
  • 1 tbsp sooji
  • 1 tbsp ghee
  • 3 tbsp warm milk, to prepare a dough

for sugar syrup:

  • 1 cup sugar
  • 1 cup water
  • a pinch cardamom powder
  • 3-4 saffron threads

other:

  • oil OR ghee, to deep fry jamuns
  • sugar, to roll jamuns

Instructions

making jamuns:

  • take a large bowl and add milk powder,,,maida and sooji.
  • add ghee and crumble the dough.
  • add warm milk and prepare the dough.
  • dough should be smooth.
  • because milk powder gets sticky, grease your hands with oil or ghee.
  • divide the dough in small portions and prepare balls.keep it aside.
  • heat oil/ghee.
  • fry the balls on medium flame until dark brown.
  • keep aside.

making sugar syrup:

  • add sugar and water in a large vessel.
  • add cardamom powder and saffron threads.
  • boil until 1 thread consistency.
  • keep aside.

assembling:

  • transfer the fried jamuns in a sugar syrup for 1 to 2 hours at least.
  • drain the jamun and remove the excess syrup.
  • roll the jamuns in sugar.
  • serve.

Notes

  • use warm milk to prepare a dough and never knead a dough.
  • if you are looking to stuff dry fruits in the center then you can.
  • always fry on low flame, else the jamuns will not get cooked from inside and remain raw.

have a great day ahead!

Hi! I am priya.I started this blog in 2016 as a hobby. Time flew, days turned to weeks, weeks into months, and months into years. But now, this blog is more than just a *blog* for me. These years have been an exciting journey😀read more...

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17 Comments

  3. Hi Priya,
    These look awesome. Gulabjamuns are my favorite sweet and I make them by mixing milk powder and Gf flour, just as you mentioned. But my never come out black. What is the trick?
    I have posted the recipe on my blog.

    Reply

    1. Hey hi, The only trick to make these jamuns dark brown is to fry them on medium-low flame. don’t fry them on high flame.. it takes usually 25 mins to achieve dark brown.

      Reply