Dry Gulab Jamoon

I wish You all a very Happy Christmas All of you.....Enjoy the festival with Dry Gula Jamoon.....

Actually I prepared this sweet on my Kids B'day....but not able to update..Now I got some time to update..as my system is also not working properly..Anyways...I always prepare gulab Jamoon,,but never tried Dry Jamoon.So this time thought of doing Dry jamoon,,,and it turned nice..



Ingredients:
Gulab Jamoon Mix 2 cups
Water approx 1cup
Ghee or cooking oil for deep frying+ 2tsp(ghee)
Fine sugar 1cup

For Sugar syrup:
2 cups water
2 cups sugar
3-4 crushed cardamoms (optional)
Saffron 4-5 cloves

Prepare Syrup:
The syrup should be made earlier and kept warm.To make the sugar syrup, mix 2 cups of sugar with 2 cups of water in a deep cooking dish. Add 3-4 cardamom pods, slightly crushed, and saffron cloves, Stir constantly with a spoon on medium heat for 15-18 minutes until sugar is all dissolved in water. Bring the mixture to a boil and cook till the syrup turns thick. Turn off the heat and keep the syrup aside for later us. Transfer this hot syrup into a serving dish.

Take a large sized mixing bowl add the gulab jamoon mix and gently knead by adding water(add around 1/4 cup water first)make soft dough.Do not knead more Cover the bowl and let it stand for about 30 minutes.

Take out the dough and Grease your palm,knead it softly.Form equal sized small balls. It should form about 25 to 28 small balls. Be sure that there are no cracks in the balls and the surface is smooth.

Now mount a large deep-bottomed frying pan on medium heat with the Ghee or cooking oil. When the oil has been heated lower the flame to low. Add about 6-7 balls to the oil and fry till they start to float on the surface of the oil, and their sizes expand to become double their previous size.

When the jamoons turn golden brown remove them from the oil to paper towels to drain. Let cool at room temperature. Fry the jamon in batches of 6-7. When the jamoons have cooled put them into the pot containing the syrup.Use a spatula to gently squeeze the jamoons to let them soak up the syrup. You can serve immediately or refrigerate for about an hour or two to serve chilled.

To make Dry Gulab Jamoon:

Once the cooked jammon balls are cool

dip it in the sugar syrup for about 2 hours


and then take out from the syrup, roll it in the fine sugar bowl,make sure the balls are coated with sugar fully


and the Dry Jamoon is ready to serve..Make this dry jammon and serve immediately....which will give more taste...


I am sending this recipe to Akhila's

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