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4 Votes

Kaala Gulab Jamoon (dry Gulab Jamoon)

Kaala Gulab Jamoon (dry Gulab Jamoon)
Kaala Gulab Jamoon (dry Gulab Jamoon)
  • Prep time
  • Cooking time
  • Serves4 Person(s)
  • CategoryVeg
  • Cuisine TypeIndian, North Indian
  • Good for Snacks
About this Recipe

When it comes to Indian Sweets....the most delicious, lip smacking one's are maid from Mava/Khoya. Be it the Pedas, the filling within the KC Das Rasgulla sandwich, Kheers, dry fruit barfis and more. On a personal note, I prefer the dry Gulab Jamoons any day over the Juicy gulab jamoons drowned in sugar syru

Ingredients & Quantity
  • 125gms -Khoya/Mawa
  • 1/2 cup - freshly made Paneer/ cottage cheese
  • 3 1/2 tbsp - Maida/Refined flour
  • 3 1/2 tbsp - Cornflour
  • Sugar as per taste
  • 1 Tbsp - Milk
  • 1/4 tbsp - Elaichi/Green cardamon powder
  • Ghee for frying (Refined oil is fine too)
  • Pista for Garnish (optional)
  • Orange Food Color/Saffron Strands a pinch
How to cook?
  1.  Grate the khoya and paneer seperately and then mix
  2. Kaala Gulab Jamoon (dry Gulab Jamoon)
  3. Add the refined flour and cornflour and knead well till smooth. You will probably notice your hands getting a little oily - this is the fat from the khoya and paneer. If you've added too much of the either flour then this wouldnt be noticeable and your jamoons will turn out to be like semi - lagori stones
  4. Kaala Gulab Jamoon (dry Gulab Jamoon)
  5. Roll them out into balls
  6. Kaala Gulab Jamoon (dry Gulab Jamoon)
  7. To make the sugar syrup, bring water to a boil and add the sugar syrup. Keep stirring until the sugar dissolves.Add the cardamon powder and simmer till the sugar syrup is light golden brown. Ensure the syrup is warm enough until you finish frying all the  khoya dough balls.
  8. Kaala Gulab Jamoon (dry Gulab Jamoon)
  9. Heat sufficient ghee/oil in a pan on medium heat. Gently slide the khoya balls and remove the kadai/pan from the flame, rotate the balls gently until the color changes to dark golden drown and floats on the surface. Avoid burning the khoya balls by over frying
  10. Kaala Gulab Jamoon (dry Gulab Jamoon)
  11. Place the kadai back on the flame and continue frying until the desired color of the Kala jamoon is reached.Drain excess oil and dip them in the warm sugar syrup
  12. Kaala Gulab Jamoon (dry Gulab Jamoon)
  13. Let it soak for a maximum of 10-15 mins , depending on how warm your syrup is.Decorate with silver foil/dry fruit and serve cold.
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Naah! Not that fond of food