Impress Your Guests This Diwali with Dry Gulab Jamun Recipe

In India, no Diwali celebration feels complete without sweets. From Dhanteras to Bhai Dooj, every festive day adds sweetness to homes. Gulab Jamun is everyone’s favorite, but not everyone enjoys the syrupy version. So, this Diwali, try something new – Dry Gulab Jamun! It’s delicious, looks festive, and can be stored easily. Let’s learn how to make this perfect treat for your guests.

Ingredients and Preparation

To prepare dry gulab jamuns, you’ll need 200 grams of khoya (mawa), 50 grams of paneer, 2–3 tablespoons of flour, ¼ teaspoon of baking powder, 1–2 tablespoons of milk, and ghee or oil for frying. For coating, take ½ cup powdered sugar, ½ teaspoon cardamom powder, a few saffron strands, and 2–3 tablespoons of chopped almonds or pistachios for garnish.

Dough Making Process

Start by combining khoya and paneer in a large bowl. Knead until the mixture is soft and free of lumps. Add flour and baking powder to make the mixture light. Slowly add milk and knead into a smooth, soft dough. The dough should not be sticky or too wet, or the jamuns may break during frying.

Shaping and Resting the Balls

Once the dough is ready, divide it into small, equal portions. Roll them into smooth balls without cracks. Keep them covered for 10 minutes to rest. This helps them hold shape while frying and gives them a perfect texture from inside and outside.

Frying the Gulab Jamuns

Heat ghee or oil in a deep pan over medium flame. Gently drop the prepared balls into the hot ghee. Fry them slowly on low heat until they turn golden brown. Take them out carefully and place them on tissue paper to absorb extra oil. Make sure they are evenly fried for a uniform golden color.

Sugar Coating and Flavoring

In a separate bowl, mix powdered sugar, cardamom powder, and saffron strands. Let the fried jamuns cool for a few minutes, then roll them gently in this sugar mix until evenly coated. The sugar gives a sweet crust that makes these jamuns more tempting and festive.

Garnishing and Storage

After coating, sprinkle finely chopped almonds or pistachios on top. The sugar layer will harden as the jamuns cool, giving them a crisp texture. Store them in an airtight container at room temperature. They remain fresh for about 5–6 days without spoiling or losing their flavor.

Special Gift Idea for Diwali

If you want to share homemade love this Diwali, pack these dry gulab jamuns in a decorative festive box or glass jar. Tie it with a bright ribbon, and you have a perfect gift that will impress family and friends instantly. It’s traditional, simple, and heartfelt – a sweet way to celebrate the festival of lights.