Stuffed Dry Jamun | Sukha Gulab Jamun recipe | How to make Dry Jamun from scratch | Festival recipes
Stuffed Dry Jamun is a traditional Indian stuffed Doughnut. Made for Diwali or any major festival or celebration.
Equipment
- mixing bowl
- Deep Fry Pan
Ingredients
- ¼ cup All Purpose Flour Maida
- 2 teaspoon Fine Semolina Chiroti Rava / Baarik Sooji
- 1 cup Skimmed Milk Powder use sugarfree version if possible
- ⅛ teaspoon Baking soda
- 1/16 teaspoon Salt or a pinch
- 3 tablespoon Ghee or use any neutral oil
- 2 tablespoon Homemade Curd if using store bought, use sugarless
- 1 teaspoon powdered Sugar
- 2 tablespoon pistachios roasted,peeled & finely chopped, skip for nut allergy
- 2 cups Oil For frying
Instructions
- First make the sugar syrup :
- Dissolve the sugar in the water and boil till you get a sticky syrup (approx 1 string consistency) .
- Switch off add the saffron, cardamom powder and the essence (if using). Cool to room temperature.
- To make the Jamuns :
- Mix all the ingredients for the dough, adding very little water/ milk if required to bind to a semi soft dough, rest covered for 10 mins. Pinch out small roundels , make smooth balls , stuff each of the roundels with roasted and chopped pistachios.
- Cover to a smooth ball again, and fry in oil on low-medium flame till golden brown. Add the warm jamuns to the sugar syrup. Let them soak for an hour or two and swell in size considerably. Keep the syrup warm itself and then add the roundels in cold climates to aid the jamuns to swell.
- To make the dry jamun:
- Drain all the syrup (this syrup can be used to sweeten tea / coffee or even make some Sheera / Rava kesari - you can refrigerate this for upto 15 days).
- Roll the drained jamuns in sweetened coconut flakes, serve individually in paper cups, with some sliced pistachios on top.
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