What are dry gulab jamuns?
Dry gulab jamuns are gulab jamuns that are not served with the gulab jamun syrup. Instead, they are briefly soaked in the syrup and then coated with either sugar or coconut flakes before being served. They are a great dessert that easily transports, making them ideal for holiday dessert boxes. You can easily make any gulab jamun recipe like my original gulab jamun recipe or my stuffed gulab jamun recipe into a dry gulab jamun by soaking the jamuns for 15-20 minutes and then removing them from the syrup and coating them in your desired coating.
Substitutions for coconut flakes
My recipe for gulab jamuns use unsweetened coconut flakes to coat the exterior of the jamuns. This packs extra flavor, crunch, and visual appeal. However, you can opt for other coatings:
Finely crushed pistachios or other nuts Decorating sugar Sprinkles Coco powder
What to do with leftover gulab jamun syrup
Dry gulab jamuns still need to soak in gulab jamun syrup for 15-20 minutes so that they can absorb all the flavor and stay moist for long periods of time. However, this results in an excess of syrup. You can use the syrup to craft cocktails, to drizzle on top of pancakes, or flavor your morning coffee. Check out this blog post which goes into detail on using making and utilizing the leftover syrup or try out my gulab jamun cocktail recipe which uses this syrup!
Dry gulab jamuns make the best gifts
Dry gulab jamuns are the perfect holiday gift because they transport well compared to regular gulab jamuns, which need to be packaged carefully so the syrup doesn’t spill. It’s easy to make large batches of gulab jamuns and you can roll the jamuns in different coatings to give your holiday box a festive feel. Check out this blog post which has other dessert and snack ideas for holiday and Diwali boxes.
Tips for making dry gulab jamuns
Here are some high level tips on making dry gulab jamuns. However, check out this detailed blog if you want in-depth tips and solutions for common mistakes when making gulab jamuns.
Soak the jamun in warm syrup right after frying. Soaking the jamun while its still warm will ensure that it is soft and spongy. Allow the gulab jamuns to soak in the warm syrup only for 15-20 minutes. It’s important that the gulab jamuns don’t become too soft in the syrup. Roll the dry gulab jamun in coating immediatley after removing them from the syrup. This will help the syrup on the exterior bind to the coating. Fry gulab jamuns at 325 Farenheit for 3-4 minutes. Frying low and slow is key. Gulab jamuns have milk solids in them which can burn easily. You need to fry low so that the entire jamun can cook through before the outside browns. Try to keep the range when frying between 325 and 350 Fahrenheit. It should take approximately 3-4 minutes for the gulab jamun to get a deep brown. If it gets browner faster than this, it is an indicator that the oil is too hot. Frying too quickly will yield a gulab jamun that is hard and gummy at the same time. Use whole milk powder, not low-fat milk powder, for a tender and fluffy jamun. If you are in a pinch and need to use low-fat milk powder, add an additional 1 tablespoon of ghee to the dough. Low-fat milk powder tends to need more moisture so you may need to add additional increments of heavy cream in 1 teaspoon increments until the dough is supple like play dough. Use pressure and ghee create smooth balls. Greasing your hands with ghee helps create a smooth exterior on the gulab jamun balls. Serve dry gulab jamuns at room temperature. Package gulab jamuns in tiny cupcake liners when adding them to holiday boxes.
Storing gulab jamuns
Store gulab jamuns in the syrup in a wide tupperware with a lid. Do not over-crowd or stack gulab jamuns on top of each other as they can break. You can store gulab jamuns in the fridge for up to 10 days.
Other gulab jamun recipes
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