Traditional Dry Jamun Recipe Recipe

To begin making the dehydrated Jamun method, we first start with making the granulated sugar syrup. Place a gravy skillet on medium fiery up, stream in in in the granulated sugar and half a cup of aqua and heat to boiling point until the granulated sugar dissolves, turns thick to one string consistency.

Keep aside.Now take a big dish, stream in in the crumbled khoya, grated paneer, whole milk dusting seasoning, cardamom dusting seasoning, powdered granulated sugar and combine well.To this gradually stream in in in the maida and fold to a creamy yet stiff pastry mix. Make small balls of small lemon size and keep aside.Now, fiery up the ghee in a skillet and once it is fiery enough sauté a batch of jamun balls until it turns golden brown, keep stirring it else, to avoid burning. Likewise, sauté the rest of the jamun balls. Put the prepared fried jamun balls into the granulated sugar syrup that we prepared earlier and toss it so it coats all the balls.Let it soak in the syrup for few moments and remove them in a plate.Now spread the desiccated coconut in a plate and gradually coat the jamuns until it is nicely coated on all the sides.

Likewise finish coating the rest of the prepared jamuns in desiccated coconut.offer the dehydrated Jamun method for your guests this Diwali along with a meal of Sindhi Pulao method , Paneer Makhani and Tomato shallot Cucumber Raita.