Gulab Jamun is a traditional Indian dessert where sweet semolina & milk-based dumplings are fried till golden brown and then soaked in a saffron & cardamom infused sugar syrup. The dumplings are soft and spongey to the touch, and get softer the more they soak in the syrup. Usually, they are eaten warm or at room temperature. It’s a delicious dessert that is available at most Indian restaurants, and can be made easily at home too!
There are so many different way to prepare Gulab Jamun. Some of the dumplings can be stuffed with mixed nuts or dried fruits. Others are soaked in a rose-flavored syrup.
My favorite way to enjoy Gulab Jamun are as a dry Indian-style donut, called Coconut Jamun. These are definitely on my list of best Indian sweets to enjoy! They are made with similar ingredients to a the traditional Gulab Jamun, but I add in shredded coconut into the batter. Then I fry them into golf-size balls and soak them in a simple syrup for a few minutes only – just to lightly sugar the outside of them. Once I take them out of the sugar syrup, I roll them in shredded coconut again and let them cool off. The result is a sweet coconut “jamun donut” round with a light coat of sugar and coconut on top. They are cakey and moist on the inside too. AND that coconut and cardamom inside is incredible!
Trust me – YOU HAVE TO TRY THEM YOURSELF!! They are insanely good!! And so addictive!
Check out my recipe!
DRY COCONUT GULAB JAMUN (Sweet Semolina Flour Dumplings)
Servings: 40-42 rounds
- Jamun Recipe:
- 2 cups all-purpose flour or cake flour
- ¾ cup semolina
- ¼ tsp. ground cardamom
- 1/8 tsp. saffron
- 1 (14oz.) can condensed milk.
- 2 tsp. baking powder
- ¼ cup melted ghee (clarified butter)
- ¼ cup plain yogurt
- 1 cup dry finely grated unsweetened coconut + 1.5 cup extra for garnish.
- 2 quarts oil for frying
- Sugar Syrup
- 1.5 cup water
- 3 cups sugar
- 1/2 tsp. lemon juice
*Note: Cooking Thermometer is helpful
- In a mixing bowl, add flour, semolina, saffron, condensed milk, baking powder, melted ghee, yogurt, 1 cup grated coconut and cardamom. Mix by hand or in standalone mixer to form a soft dough. Cover with a kitchen towel and let rest for 30 minutes.
- After time, uncover dough and make small golf-ball size rounds by rolling dough in the palm of your hand. Repeat till all dough is formed into small round balls. Set aside at room temperature.
- In a small saucepan, heat water and sugar to make syrup. Heat on stove till syrup thickens (like a pancake syrup consistency). Set aside when complete.
- Heat oil in a frying pan to 300F.
- Fry jamun dough rounds in hot oil till a light golden brown in color – about 1 to 2 minutes. (You want to avoid cooking till dark brown, as they will have a slightly burned taste.) – Fry about 8-10 at a time, if possible.
- Once fried, drain jamun on a napkin-covered tray & repeat Step 5 till all jamun rounds are fried.
- Add the fried jamun rounds to the sugar syrup and let them soak for about 1-2 minutes. (The jamun should expand a bit like a sponge, but not too much)
- Remove from the syrup and roll each jamun round in a plate with the extra 1 cup of grated coconut. Repeat with all jamun rounds till complete.
- Place each coated jamun round on a serving platter and allow them all to cool completely to room temperature before storing in an airtight container, if desired.
- Refrigerate for later use, but make sure all jamun rounds are room temperature before doing so for longer shelf life.
- To reheat, place jamuns on plate and cover with a napkin for about 15 seconds in microwave, or place in oven at 300F for 5-7 minutes. (This will bring jamuns back to room temperature for enjoying.)
This is one dessert you will want to keep on repeat! And if you happen to have any leftovers – feel free to send the my way! Haha!
Let me know your thoughts on my recipe! Comment below and tag me on IG @cmspiceculture with your Dry Jamun pics after you make them!