Make Dry Gulab Jamun This Diwali – In India, festive celebrations are incomplete without sweets, especially when it comes to Diwali! During this five-day festival of lights, every home is filled with sweetness – on Dhanteras, Chhoti Diwali, Diwali, Govardhan Puja, and Bhai Dooj, sweets are always prepared to welcome guests.

Gulab Jamun is everyone’s favorite sweet, but many people don’t like the ones soaked in sugar syrup. So, why not try something new this Diwali? Make “dry gulab jamun,” which is just as delicious and looks absolutely stunning even without the sugar syrup. This recipe is not only tasty and quick to make, but you can also store it in an airtight container for several days. Let’s learn the easy method.

Ingredients for making dry gulab jamuns:

Khoya (mawa) – 200 grams

Paneer – 50 grams (homemade or finely ground)

Flour – 2 to 3 tablespoons

Baking powder – 1/4 teaspoon

Milk – 1 to 2 tablespoons

Ghee or oil – for frying

Finely powdered sugar – 1/2 cup

Cardamom powder – 1/2 teaspoon

A few strands of saffron

Chopped almonds or pistachios – 2 to 3 tablespoons (for garnishing)

Method for making dry gulab jamuns:

Prepare the dough:
In a large bowl, combine the khoya and paneer and knead well to remove any lumps. The mixture should be soft and smooth.

Prepare the base:
Now add the flour and baking powder. This will make the jamuns light and fluffy. Gradually add the milk and knead into a soft dough. Be careful not to make the dough too wet, or the jamuns may burst while frying.

Making the balls:
Divide the dough into small portions and form smooth, crack-free balls. Cover and let them rest for 10 minutes to set.

Frying process:
Heat ghee or oil in a deep pan over medium heat. Fry the gulab jamun balls over low heat until golden brown. Then, remove them to a tissue paper towel to drain off any excess oil.

Prepare the coating:
Combine powdered sugar, cardamom powder, and saffron strands in a bowl. Let the fried jamuns cool slightly, then dip them in this mixture and coat them well.

Garnishing and storage:
Now sprinkle chopped almonds or pistachios on top. The sugar coating will harden as they cool, making the jamuns crisp and delicious. They can be stored in an airtight container for up to 5-6 days.

Special Tip:

If you want to give this as a gift, pack the dried gulab jamuns in a festive box or jar and tie it with a ribbon – you’ll be sure to have guests raving!