Stuffed Dry Jamun is a traditional Indian stuffed Doughnut. Made for Diwali or any major festival or celebration.
Jamun or Gulab Jamun is a favourite Indian Sweet amongst kids. I have made Paneer Gulab Jamoon, and today I present Stuffed Dry Jamoon. I used to love this and Kala Jamoon (another variant of Jamun), and while the traditional Gulab Jamun was always tasty, the drier versions appealed more to me. Both the kids also enjoyed this while I made this again for mom’s birthday this year.
This can also be made for Diwali or any other festive occasion or even as a party pleaser. We are sure that kids and adults alike would love these cute pick me ups.
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Stuffed Dry Gulab Jamun – Stuffed Indian Doughnut made from scratch
Prep time : 15 mins ; Cook time : 15 mins ; soak time : 1 hour
Makes : 18-20 Small sized Dry Jamuns
What you need to make Stuffed Dry Jamun:
- 1/4 cup All Purpose Flour (Maida)
- 2 tsp Fine Semolina (Chiroti Rava / Baarik Sooji)
- 1 cup Skimmed Milk Powder (use sugarfree version if possible)
- 1/8 tsp Baking soda
- 1/16 tsp Salt (or a pinch)
- 3 TBSP Ghee (or use any neutral oil)
- 2 TBSP Homemade Curd (if using store bought, use sugarless)
- 1 tsp powdered Sugar
- 2 TBSP pistachios (roasted,peeled & finely chopped, skip for nut allergy)
- 2 cups Oil – for frying
Sugar Syrup:
- 1.25 cups fine sugar
- 1/2 cup water
- 1 drop Vanilla essence (totally optional)
- Saffron strands – few
- 1/2 tsp Cardamom powder (elaichi powder)
Topping:
- 1/4 cup Sweetened desiccated coconut powder (or mix unsweetened desiccated powder with little powdered sugar)
- 1 tsp Pistachios (sliced- skip for nut allergy)
PIN FOR LATER
How to make Stuffed Dry jamun:
First make the sugar syrup :
- Dissolve the sugar in the water and boil till you get a sticky syrup (approx 1 string consistency) .
- Switch off add the saffron, cardamom powder and the essence (if using). Cool to room temperature.
To make the Jamuns :
- Mix all the ingredients for the dough, adding very little water/ milk if required to bind to a semi soft dough, rest covered for 10 mins. Pinch out small roundels , make smooth balls , stuff each of the roundels with roasted and chopped pistachios.
- Cover to a smooth ball again, and fry in oil on low-medium flame till golden brown. Add the warm jamuns to the sugar syrup. Let them soak for an hour or two and swell in size considerably. Keep the syrup warm itself and then add the roundels in cold climates to aid the jamuns to swell.
To make the dry jamun:
- Drain all the syrup (this syrup can be used to sweeten tea / coffee or even make some Sheera / Rava kesari – you can refrigerate this for upto 15 days).
- Roll the drained jamuns in sweetened coconut flakes, serve individually in paper cups, with some sliced pistachios on top.
Stuffed Dry Jamun | Sukha Gulab Jamun recipe | How to make Dry Jamun from scratch | Festival recipes
Stuffed Dry Jamun is a traditional Indian stuffed Doughnut. Made for Diwali or any major festival or celebration.
Equipment
- mixing bowl
- Deep Fry Pan
Ingredients
- 1/4 cup All Purpose Flour Maida
- 2 tsp Fine Semolina Chiroti Rava / Baarik Sooji
- 1 cup Skimmed Milk Powder use sugarfree version if possible
- 1/8 tsp Baking soda
- 1/16 tsp Salt or a pinch
- 3 TBSP Ghee or use any neutral oil
- 2 TBSP Homemade Curd if using store bought, use sugarless
- 1 tsp powdered Sugar
- 2 TBSP pistachios roasted,peeled & finely chopped, skip for nut allergy
- 2 cups Oil For frying
Instructions
- First make the sugar syrup :
- Dissolve the sugar in the water and boil till you get a sticky syrup (approx 1 string consistency) .
- Switch off add the saffron, cardamom powder and the essence (if using). Cool to room temperature.
- To make the Jamuns :
- Mix all the ingredients for the dough, adding very little water/ milk if required to bind to a semi soft dough, rest covered for 10 mins. Pinch out small roundels , make smooth balls , stuff each of the roundels with roasted and chopped pistachios.
- Cover to a smooth ball again, and fry in oil on low-medium flame till golden brown. Add the warm jamuns to the sugar syrup. Let them soak for an hour or two and swell in size considerably. Keep the syrup warm itself and then add the roundels in cold climates to aid the jamuns to swell.
- To make the dry jamun:
- Drain all the syrup (this syrup can be used to sweeten tea / coffee or even make some Sheera / Rava kesari – you can refrigerate this for upto 15 days).
- Roll the drained jamuns in sweetened coconut flakes, serve individually in paper cups, with some sliced pistachios on top.
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I like form of jamun. This is indeed a party pleaser.
Jamuns goes directly to my favourite sweet's list, stuffed dry jamuns looks absolutely irresistible Kalyani.
One of my most preferred sweets. Stuffing them with dry fruits take this to another level. Looks absolutely delicious..
We too like the dry jamun a lot.Dry jamun with stuffing sounds so rich and delicious..
OMG! this is such a tempting dessert, Kalyani. Shall bookmark and make it soon.
this has come out so well…for me this is very hard work…hats off to you to attempt making this one….
Can you believe I have never made jamuns ? Really ! I envy you, such delicious looking gulab jamuns, stuffed with love and richness..super ! Since these are dry , you can parcel me some :))
OMG Kalyani, those dry gulab jamun look soooo good. Perfectly made. Bookmarked to try sometime.
Dry gulab jamuns looks delicious.Would love to try them.
amazing.. stuffed gulab jamuns are looking awesome and I bet they would have tasted delicious too.
The Jamuns look fantastic! I love jamuns either dry or syrupy, but this is perfect for festival occasions.
I don't remember ever eating dry jamuns but my mouth is watering here, being a sucker for desserts.
MMMm these are yummy. Must try making them for my birthday. Why are you laughing who else but me will make them?
lovely recipe. They look so tempting, I have to make them really soon 🙂
Those dry jamuns look so tempting very nicely made.
That looks delicious kalyani, never knew it is so easy to make. My elder one loves dry jamnuns more than the soaked ones!!! Bookmarking this to try!!
I love dry jamuns too but end up making the regular ones because the husband loves the sugar syrup. Am bookmarking this to try! Love the sari in the background!
I am loving this stuffed gulab jamun, a hidden surprise inside.
Thanks Renu – yes the stuffing is surely a surprise 🙂
Your stuffed dry jamun brought back fond memories. My late MIL always made stuffed jamun whenever we had guests over for lunch or dinner.
awww. glad to see that you have fond memories of this, Mayuri