‘Gulab Jamun’ a classic Indian sweet. It is a dessert often made or eaten during festivals, birthdays or on special occasions. There are various types of ‘Gulab Jamun’ and every variety has a distinct taste and appearance. The name Gulab Jamun is derived from ‘Gulab’ means rose and ‘Jamun’ means berry which is said to be berry sized balls which are deep fried and then soaked into light Sugary syrup flavored with green cardamom and rose water. In short ‘Gulab Jamun’ is Sweet Indian Dumpling.
Traditionally, Gulab Jamun are made using Khoya (Milk solid) but in many places you don’t get khoya easily or fresh. So, people use milk powder instead of Khoya for making Gulab Jamun. I am sharing Gulab Jamun recipe from ready dry mix available in market. From few years I have started using instant dry-mix as it is more easy and very much convenient because all ingredients are in correct ratio and proportion into it.
Here, i am using ‘Gits’ brand Gulab Jamun dry mix you can use any other brand like MTR, Chitale etc . I am using ‘Gits’ products from many years and I am happy with the results.
- Gulab Jamun ready mix – 1 pkt
- Water & milk – 60ml
- 2tsp of Ghee (clarified butter)
- 1 ½ bowl of sugar
- 1 1/2 cup water
- 1 tsp of Green cardamom powder
- 5 Saffron sprig
Deep Fry – Oil / Ghee
- Almond / pistachio slivers (optional)
*Step by Step
Sugar Syrup – Method
1. Place a vessel on gas stove add water and sugar to it. Mix and stir it often until the sugar is dissolved. Boil it until the sugar syrup turns to be little sticky. (once sugar syrup is ready turn off the gas & do not boil until it goes to 1 string consistency).
2. Add saffron string and green cardamom or powder. mix it well and keep it aside.
Gulab Jamun – Method
1. Remove Gits ready dry mix into a bowl.
2. I have combined (30ml water + 30ml milk) to knead the dough. start adding it slowly to dry mix for making the dough. knead it well, the dough should be smooth and soft. The dough should not be dry if it is then use little milk. also the dough should not be soggy otherwise it will not hold round shape.
3. The dough is ready and little sticky in texture. We need to grease our hand before with ghee/butter for making small balls. The jamun balls should not have any cracks or lines otherwise it will break while frying.
Deep Fry – Method
1. Place a Kadai or Pan on gas stove add oil to it. keep the flame medium low once oil becomes hot, start adding the jamun balls into it.
2. Fry them from all sides on medium low flame stirring them in between. once they turn evenly brown remove them on an tissue/absorbent paper.
3. Dip/Soak them immediately into sugar syrup. let it soak for about 2hrs so that the sugar syrup gets absorbed into Gulab Jamun.
4. Our delicious soft & spongy Gulab Jamun’s are ready.
5. Garnish with some saffron sprigs and almond/pistachio slivers. If served with vanilla ice-cream it tastes more delicious.
- Fry Gulab Jamun’s on medium low flame other wise it will become brown quickly from outside and inside it will remain raw.
- Using Khoya or dry mix at home is not very easy you need to know the correct measurement of each ingredients otherwise Gulab Jamun may tent to fail.
- After several trials now i have got perfect hands on for this recipe. So, if you are beginner & making Gulab Jamun for any occasion do it one day prior so that even if it gets failed you have time to prepare another sweet.
- Please note the gulab Jamun size expands while frying and becomes double the size when they are soaked into sugar syrup. So, make small size balls from dough.
- Immerse Gulab Jamun into Hot sugar syrup to make it soft.
- Gulab Jamun can last for 6-7 days in fridge.
- Personally for me dry mix is a better option as there are less chances of failure and it also tastes yummy!!!!
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