If you prefer a less syrupy version of Gulab Jamun, try making Dry Gulab Jamun. This variation involves making the Gulab Jamun balls using the traditional khoya and flour dough, but without soaking them in a sugar syrup. Instead, the deep-fried Gulab Jamuns are rolled in a mixture of powdered sugar and cardamom, coating them with a sweet and aromatic layer. These Dry Gulab Jamuns have a slightly crispy exterior and a soft, melt-in-your-mouth interior. Serve these delightful Dry Gulab Jamuns as a unique twist on the classic recipe or as a dry dessert option for those who prefer less sweetness.
