Instant Gulab Jamun is the most popular and loved dessert in India. It is best described as an Indian version of a donut immersed in a sweet syrup. Soft, spongy balls drenched in delicately flavoured sugar syrup is a favourite traditional desert in India.
In its authentic recipe it is made with khoya/mawa, but it is not readily available and it needs to be prepared at home which require lot of time. So to make things easier we can make it using milk powder and all purpose flour or made instant ready mix. Here I am using MTR gulab jamun mix, you can also make it with any other instant mix.
Preparation Time: 10mins ∏ Cooking Time: 15-20minutes ∏ Servings: 15-16 Gulab Jamun
Level:Beginners (Easy) ∏ Measurement: 1 Cup ≡ 250 ml ≡ 250gm
For making Balls:-
- 100gm Gulab jamun mix
- 1/4 cup luke warm milk
- Oil for frying
- coconut powder for ganishing (optional)
For Sugar Syrup:-
- 1 cup (250gm) sugar
- 1 cup water
- 1/2 teaspoon cardamom powder
- 1/4 teaspoon lemon juice (optional)
- 1/4 teaspoon saffron strands (optional)
How to make Gulab jamun:
For Sugar syrup
Step1: Take sugar in a pan and add same amount of water to it and let it boil on medium flame for 10-15 minutes till mixture becomes thick.
While the syrup is getting boiled, add cardamom powder and saffron (optional). Here we do not want thread mixture but it should be little thick and should not taste watery. Once done switch off the heat and keep it aside.
Step2: Now in a bowl take gulab jamun mix. Add warm milk in batches and mix it well. Cover and leave the mixture for 10 minutes.
Step3: After 10 minutes take the mixture and knead it like a dough. It should be very soft but you can still make balls out of it. Now take some oil in your hands and rub it between your palms or on the workspace to make it soft.
Take small amount of gulab jamun mixture, gently press it between your palms and roll it to make a small balls as shown below. Make sure there are no cracks in the ball otherwise they will break in sugar syrup
Step4: Now heat the oil at medium heat, (Note: Check using toothpick if the bubbles are around it then oil is done or else by placing) a small piece of dough into the oil; oil should sizzle but it should take about 30 seconds to rise the dough. If dough rises faster, oil is too hot; if dough just sits without rising, oil is not hot enough).
Place the Gulab Jamuns in the frying pan. (Note: Gulab jamuns will expand in about double the size, so give them enough space, and don’t over crowed them). Deep fry these gulab jamun till they are nice golden brown.While frying keep rolling the gulab jamuns so they are evenly browned. Once done remove them on paper towel and let them cool.
Step5: Let the gulab jamuns cool off for a few minutes before placing them in the hot syrup, not boiling. The gulab jamuns should sit in the syrup for at least 20-30 minutes prior to serving.
Gulab Jamuns are ready to serve. Serve them warm with little sugar syrup.
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