Kaala Gulab Jamoon (Dry Gulab Jamoon) | How to make Kaala Gulab Jamoon (Dry Gulab Jamoon)

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By Jyothi Varne
Created on 22nd Jan 2016
  • Kaala Gulab Jamoon (Dry Gulab Jamoon), How to make Kaala Gulab Jamoon (Dry Gulab Jamoon)
Kaala Gulab Jamoon (Dry Gulab Jamoon)by Jyothi Varne
  • Kaala Gulab Jamoon (Dry Gulab Jamoon) | How to make Kaala Gulab Jamoon (Dry Gulab Jamoon) (32 likes)

  • 1 review
    Rate It!
  • By Jyothi Varne
    Created on 22nd Jan 2016

About Kaala Gulab Jamoon (Dry Gulab Jamoon)

On a personal note, I prefer dry gulab jamoons any day over the juicy gulab jamoons drowned in sugar syrup.

The delicious and mouthwatering Kaala Gulab Jamoon (Dry Gulab Jamoon) is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Kaala Gulab Jamoon (Dry Gulab Jamoon) is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Kaala Gulab Jamoon (Dry Gulab Jamoon). Jyothi Varne shared Kaala Gulab Jamoon (Dry Gulab Jamoon) recipe which can serve 2 people. The step by step process with pictures will help you learn how to make the delicious Kaala Gulab Jamoon (Dry Gulab Jamoon). Try this delicious Kaala Gulab Jamoon (Dry Gulab Jamoon) recipe at home and surprise your family and friends. You can connect with the Jyothi Varne of Kaala Gulab Jamoon (Dry Gulab Jamoon) by commenting on the page. In case you have any questions around the ingredients or cooking process. The Kaala Gulab Jamoon (Dry Gulab Jamoon) can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Kaala Gulab Jamoon (Dry Gulab Jamoon) with other users

  • Prep Time40mins
  • Cook Time30mins
  • Serves2People

Video for key ingredients

  • How to make Khoya

Kaala Gulab Jamoon (Dry Gulab Jamoon)

Ingredients to make Kaala Gulab Jamoon (Dry Gulab Jamoon)

  • 125 gms -Khoya/Mawa
  • 1/2 cup - freshly made Paneer/ cottage cheese
  • 3 and 1/2 tbsp - Maida/Refined flour
  • 3 and 1/2 tbsp - Cornflour
  • Sugar as per taste
  • 1 tbsp - Milk
  • 1/4 tbsp - Elaichi/Green cardamon powder
  • Ghee for frying (Refined oil can be used as well)
  • Pistas to garnish (optional)
  • Orange Food Color/Saffron Strands a pinch

How to make Kaala Gulab Jamoon (Dry Gulab Jamoon)

  1. Grate the khoya/mava and add the paneer seperately. Now mix it well together.
  2. Next, add the refined flour and cornflour and knead well till it is smooth. (You will probably notice your hands getting a little oily, this is the fat from the khoya and paneer. If you've added too much of the flour then this wouldn't be noticed.)
  3. Roll the dough out into ball shapes and keep aside.
  4. To make the sugar syrup, bring water to a boil and add in the sugar syrup. Keep stirring this mixture until the sugar dissolves.
  5. Add in the milk and collect the floating scum which rises to the surface.
  6. Next, add the cardamon powder and simmer till the sugar syrup is light golden brown in colour. Ensure that the syrup is warm enough until you finish frying all the khoya dough balls.
  7. Heat sufficient ghee/oil in a pan on medium heat.
  8. Gently slide the khoya balls and remove the kadai/pan from the flame, rotate the balls gently until the color changes to dark golden brown and floats on the surface. (Avoid burning the khoya balls by over cooking it.)
  9. Place the kadai back on the flame and continue frying until the desired color of the Kala jamoon is reached.
  10. Drain the excess oil and soak them in the warm sugar syrup for 5-10 mins.
  11. Then remove the jamoons from the syrup and decorate with silver foil/dry fruit and serve cold.
My Tip: Ensure that there are no cracks while rolling the dough into ball shapes.

Reviews for Kaala Gulab Jamoon (Dry Gulab Jamoon) (1)

Asmita Ruwalaa year ago
I try it thanks a lot mem
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