Soft and easy Gulab Jamun made with Instant Mix. This is a traditional Indian dessert which is prepared on all occasions. This is one of my most favorite desserts of all. I made this Gulab Jamun with Gits gulab jamun mix.
You need to follow very simple steps to get soft and spongy gulab jamun without cracks. From the above photo, you can see how well the Jamun is soaked in the sugar syrup. You can either use water or milk to make the dough. Here I used warm milk instead of water, as it gives a nice taste to the Jamun.
You need to mix the dough to a roti dough consistency. It should be neither too soft nor too hard. While making a ball out of dough, it should be smooth in texture without cracks. If you feel that the dough is getting dried, just sprinkle little milk and mix it thoroughly. Boil both water and sugar and make sure all the sugar is dissolved while boiling. No need to check string consistency for the sugar syrup.
Once the sugar syrup is boiled for 5 mins, put it on the low flame until you fry the Jamun. The trick is you need to fry Jamun in a burner and keep sugar syrup warm on another burner. Once the Jamun turns to golden brown immediately transfer it to the warm sugar syrup. When the next batch is getting ready the Jamun in the sugar syrup would have been doubled in size.
Once you have prepared all the Jamuns, make sure it is soaked in the sugar syrup for at least an hour. Then keep it in the refrigerator for another one hour and serve it chilled. Now let us see how to prepare this recipe.
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- 1 Instant Gulab Jamun mix any good brand
- 1/2 cup Milk approx
- 1 cup oil
- 600 gms Sugar
- 650 gms Water
- 1 tsp Cardamom/Elaichi Powder
- In a bowl add gulab jamun mix. Then add warm milk little by little and mix it to a soft dough. Knead it gently, don't knead too much.
- Grease your hands with ghee/oil and make 40 equal-sized smooth balls out of dough.
- Now take sugar, water, and cardamom powder in a wide bowl and bring it to a boil on medium heat for 5-6 minutes. Make sure the sugar is dissolved completely. Now switch off the flame.
- In another Kadai, add oil and bring to medium heat. Now reduce the flame to low and add 5-6 balls at a time and stir it continuously till it turns golden brown on all sides.
- Once removed drop the balls in the sugar syrup. Make sure the sugar syrup is hot while dropping the balls.
- Repeat the process until all the jamuns are prepared.
- Close the lid and let it soak at least for an hour. You can see the Gulab Jamuns have doubled in size once it gets soaked well. Keep the jamun's in the refrigerator and serve it chilled.
- Make sure the dough is in roti dough consistency.
- Make smooth balls from the dough and there should not be any cracks.
- If you feel the dough is getting dry, sprinkle little milk and knead it again.
- Maintain the heat to medium-low. You should fry entire balls in low flame only. If you cook it in high flame outer color will change to brown, but inside will not be cooked properly.
- You can even add 1 tsp rose water and a pinch of saffron into the sugar syrup.
- Also, you can garnish it with some chopped nuts.
Soft, spongy, melt in the mouth Gulab Jamun is ready to relish.
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