Dry Jamun with Nuts
Lunch • India
How to Make Dry Jamun with Nuts (Traditional & Healthy Version)
Dry Jamun with Nuts is a delightful North Indian mithai (sweet) known for its rich, melt-in-the-mouth texture and nutty crunch. Unlike the syrupy gulab jamun, this dry version is rolled in finely chopped nuts, making it a perfect choice for those who prefer less sweetness and more texture. Traditionally enjoyed during festivals like Diwali and Raksha Bandhan, Dry Jamun with Nuts is a favourite in Indian households, symbolizing celebration and togetherness. This health-conscious, vegetarian recipe replaces deep-frying with shallow frying and uses reduced sugar, making it suitable for those tracking calories. The addition of almonds (badam), pistachios (pista), and cashews (kaju) not only enhances flavor but also adds nutritional value. Its balance of soft, milk-based jamun and crunchy nuts delivers a satisfying taste, making it an ideal sweet treat for lunch or special occasions. Dry Jamun with Nuts celebrates the Indian tradition of sharing mithai while being mindful of modern health needs.
Ingredients(for 2-3 pieces (approx. 60g per serving))
- 1 cup Khoya (mawa) (unsweetened, crumbled)
- 1/4 cup Paneer (fresh, grated)
- 2 tbsp Atta (whole wheat flour)
- 1/4 tsp Baking powder
- 1/2 tsp Cardamom powder (elaichi)
- 2-3 tbsp Low-fat milk (for binding)
- 2 tbsp Almonds (badam) (finely chopped)
- 2 tbsp Pistachios (pista) (finely chopped)
- 2 tbsp Cashews (kaju) (finely chopped)
- 2 tbsp Powdered jaggery (or use brown sugar for lower GI)
- 2 tsp Ghee (for shallow frying)
Instructions
- 1
Combine khoya, grated paneer, atta, baking powder, and cardamom powder in a mixing bowl. Mix well to form a soft dough. Add milk gradually to bind if needed.
5 minutes
Ensure the dough is soft but not sticky for smooth jamuns.
- 2
Divide the dough into equal portions (about 10-12). Shape each portion into small, smooth balls, ensuring there are no cracks.
5 minutes
Grease your palms with a little ghee to avoid sticking.
- 3
Heat a non-stick tawa or shallow pan and add 2 tsp ghee. Gently place the jamun balls and cook on low-medium heat, turning frequently, until golden brown on all sides (8-10 minutes).
10 minutes
Cook on low heat for even browning and soft texture.
- 4
Remove the jamuns from heat and let them cool slightly. In a separate bowl, mix chopped almonds, pistachios, and cashews with powdered jaggery.
3 minutes
Mix nuts and jaggery well to coat evenly.
Why This Dish is Healthy
This dish is a healthier alternative to regular gulab jamun, thanks to shallow frying, reduced sugar, and the inclusion of nuts for added nutrients. The use of atta increases fiber, keeping you fuller for longer, while paneer and nuts boost protein content. It's a balanced indulgence suitable for calorie-conscious individuals and families.
Dry Jamun with Nuts is rich in protein from paneer and khoya, healthy fats from nuts, and dietary fiber from atta. Almonds, pistachios, and cashews provide essential minerals like magnesium, potassium, and iron, while jaggery offers trace minerals and antioxidants. Using shallow frying and reduced sugar makes this sweet lower in calories and saturated fat compared to traditional deep-fried versions.
Pro Tips
- 💡Tip 1: Use fresh, soft khoya for best results.
- 💡Tip 2: Shape jamun balls smoothly to avoid cracks while cooking.
- 💡Tip 3: Roll in nuts while jamuns are still warm for maximum adhesion.
Storage & Serving
Store Dry Jamun with Nuts in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. Bring to room temperature before serving for best texture.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 180.0 kcal |
