25 Oct 2015

Gulab Jamun using Ready Mix

Making Gulab Jamun from scratch is very easy and simple but there are times when you need to make something fast and instant and these ready mix packets always comes to the rescue. I normally make everything from scratch but somebody had given us a packet of gulab jamum mix and so I made this one evening for my family.
As always gulab jamum is a favourite sweet dish loved by everybody and this was no different! It's so soft and juicy and totally delicious!

Gulab Jamun

Preparation time 20 mins | Cooking time 10 mins | Serves 5-6

  • Gulab Jamun packet - 1
  • Milk - 1/4 cup + 2 tbsp (or as required)
  • Water - 3 cups
  • Sugar - 2 cups
  • Cardamom powder - 1/4 tsp
Gulab Jamun

1. Open the packet and take the mix in a bowl. 
2. Add the milk and mix everything to form a dough. If needed add another tbsp of milk than what is mentioned.

3. Pinch small amounts of dough and roll into small balls. Make sure the balls are small as they will double in size as the soak the sugar syrup.
4. Do not roll the balls too tight or hard. It should be soft and smooth. Make sure there are no cracks. Cover and let this rest for about 20 minutes.

5. In the meantime, take 3 cups of water in a saucepan and add 2 cups of sugar to it.
6. Add the cardamom powder and heat this in medium flame until the sugar is dissolved and let it boil for about 8-10 minutes.  No need to wait for the one string stage.

7. Heat oil in a kadai and let it heat up. The oil should be hot enough for frying. If it's not hot then the jamuns can crack and absorb more oil. If the oil is too hot then the jamuns will brown too quickly.
8. Add the jamuns to the hot oil and keep rolling it around with a ladle for even cooking. 

9. Once it's browned evenly, remove the jamuns and add it to the warm sugar syrup. 
10. The jamuns should rest in the sugar syrup for atleast 3 hours before serving. At this point, it will absorb the sugar syrup and double in size.

Gulab Jamun

1. If there are cracks in the jamun balls when you roll, add a few more drops of milk and mix again.
2. Once the oil is hot, keep the flame at medium to low while frying the jamuns. If the oil is becoming warm then raise the flame again to heat up the oil.
3. No need to knead the dough, just mix lightly and gather it together to form a dough.
4. You can add saffron too along with the cardamom powder.
5. While rolling the jamun balls between your palms, apply gentle pressure and roll smoothly. If you roll it too tight and hard, then it will not get evenly cooked at the centre part.

Until next time,
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