Thursday, November 4, 2010

Dry Jamun

Jamun is a easy and has become a must dish for diwali since chance of failure in making good jamun are too low.Diwali is a festival of sharing sweets , i foung it difficult to share my  gulab jamun since it taste good with syrup and often syrup get lost  before eating so i thought lets try dry jamun so that i can share easily its very similar to gulam jamun try it and enjoy...

Serving for 4( 20 nos)


Jamun mix -- 1 packet(100 gms)
Water -- 40 ml ( can use milk instead but jamun becomes so soft making jamun becomes difficult)
Water -- 300 ml
Sugar -- 500 ml
Powdered sugar -- 4 tsp
Cardamom --2 nos
Rose Essence optional --1 tsp


  • Knelt the dough with water in an consistency to make some tough balls.( Be careful when adding water)
  • You can make balls in circular or oval shapes by applying ghee in hands . Make sure there are no cracks on surface. 
  • Prepare syrup by mixing water cardamom essence  and sugar on a stove top.Turn of the stove  once the sugar is completly dissolved.
  • On a meduim hot oil drop the jamun and turn side. Watch it carefuly as it takes only few sec.
  • Drop the roasted jamun on the  hot syrup and soak for few min then take out the jamun.
  • Dust the powdered sugar  on jamun and u are ready to go..

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