Is there anything better than a fresh batch of dry gulab jamun on this festive season? I think not. All the good eaters of the world, we are made for this time of the year. Isn’t it? Because we are foodies and we love to have such cute deliciousness in the sweet box of this Diwali. The soft and juicy bites of gulab jamun just melt in our mouth bringing in the Diwali celebration to your mouth. The dusting of sugar powder, the dark crust and soft, juicy, sugar-y center is all goodness of festival I must say.
I have used milk powder to make these dry gulab jamun which is mixed with maida and little rava to make the basic smooth, sticky dough of jamun. The mastery of recipe lies in making this dough perfect. Because if in any case the dough turns hard by over-mixing, then you may end up jamun having hard center. They won’t be juicy like the former. So few of my tips to get the jamun dough perfect are
- Use warm milk little by little to make the dough. Never over-mix. Never knead.
- The dough is sticky and let it be. Do not bother shaping it.
- When you make jamun balls apply only little pressure.
If you can successfully make such dough, then you are headed to magically soft sweet things which will be cleared off in couple of days. Making sugar syrup is just a breeze because you are not checking consistency here. No hassle of single thread or double thread. The sugar syrup should be sticky and which you attain after few minutes of boiling. So EASY!!
Please note one more word of advice: Deep fry the jamun only in low flame slowly and carefully. Because we need perfectly cooked jamun with nice brown crust. You all are awesome chefs I know, I can see your batch of dry jamun through my browser. Also check my bread dry gulab jamun recipe.