Gulab Jamun With Mix | Jamun with instant mix | Sweet Recipe
Author: 
Recipe type: Sweet
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 30 gulab jamun
 
Soft juicy gulab jamun with mix, the most loved sweet all across our country
Ingredients
  • 1 Cup heaped mix gulab jamun mix
  • Milk as required to make dough
  • 1 Tsp ghee
  • Oil to deep fry
For Sugar Syrup:
  • 1¼ Cup sugar
  • 2½ Cups water
  • 5-6 elaichi
  • Few Drops gulab extract (optional)
  • 8-10 strands saffron (optional)
  • Few organic edible dried rose petals/gulab ki pankhudi (optional)
Method
  1. First let's start by making sugar syrup. In a saucepan, add the sugar
  2. Next pour in water and start mixing
  3. Bring it to heat and allow the sugar to dissolve on medium heat
  4. Once sugar has dissolved, bring the sugar syrup to a boil
  5. Simmer the syrup, you do not need one-string consistency very thick
  6. Turn off the heat and let the sugar syrup cool down slightly. In a mortar, peel and the elaichi and pound them
  7. Add this to the sugar syrup
  8. Also add a few drops of rose water/pure essence
  9. Next add some dried rose petals if you have them
  10. Lastly finish the syrup with a few strands of saffron
  11. Next let's make the dough for the jamun, in a bowl add 1 Cup heaped mix of gulab jamun ready mix from a packet
  12. Break the lumps if there are any and add a Tsp of ghee
  13. Crumble the ghee into the jamun mix and mix well
  14. Now slowly start adding milk/water to the mixture and start mixing
  15. Do not knead the dough, just add little milk at a time and bring the dough together
  16. Also more importantly do not make a very tight dough, the dough should be slightly sticky as shown
  17. Add few drops of ghee and bring the dough together
  18. Let the dough sit for 5-8 minutes
  19. Start making small balls, they should be smooth and round
  20. When making the balls, heat oil on low flame
  21. Slide a few jamun balls into the heated oil
  22. Fry on low flame only, they will start turning golden
  23. Once they turn golden and crisp, remove them from the oil and add them on a kitchen towel to drain excess oil
  24. Fry the remaining balls in a similar way
  25. Warm the sugar syrup lightly
  26. Slide the warm gulab jamun balls into the sugar syrup carefully, all at once, so they absorb evenly
  27. Let them soak up the sugar syrup for sometime and plump up
  28. Serve them warm or at room temperature!
Notes
Some very important notes to make good gulab jamun:
Firstly, to get smooth gulab jamun , the dough should be slightly sticky, if you make a firm dough, the balls will have cracks on top

Make the dough with milk and little ghee to get extra soft and a beautiful golden colour on the jamun

However, adding milk will decrease the shelf life of the jamun, which is not the case in my home as they don't see the shelf and they are over very quickly

Do not make the gulab jamun balls very big to start with as they plump when fried and especially when they soak the sugar syrup/paaka

Fry the gulab jamun balls on low flame only, or they will turn brown and will not have cooked inside

Now about the sugar syrup, the syrup should not be very thick, the jamun balls cannot soak thick syrup and will not taste good with thick syrup

Ensure the sugar syrup or paaka is just warm for the jamun balls to absorb the syrup, cold syrup does not get absorbed well

Always ensure the balls are added all at once so they absorb the paaka evenly. Or divide the sugar syrup into 2 parts and soak separately if you are making a big batch

The recipe can be doubled easily, adjust the sugar syrup as required
Recipe by Food Of Interest at https://foodofinterest.com/gulab-jamun-with-mix/