Gulab Jamoon is the most sought after dessert during festival season. Today, i'm sharing with you all the recipe for soft gulab jamoon using store brought instant mix.You can alternatively prepare the gulab jamoon mix right from scratch as described in this blog itself.
Ingredients:
Gulab jamun instant mix or (1 portion of milk powder or khoya +1/4 portion of all purpose flour + a pinch of baking soda)
1 tbsp ghee
1/2 cup of thick boiled milk with malai (foamy layer that gets formed while boiling milk)
oil for deep frying
2 cups of sugar
2 cups of water
1 cardamom or 1/4 tsp of cardamom powder
How to make soft gulab jamun:
1. You can use any store bought instant mix or if you are making the dough from scratch, use a cup of khoya or a cup of milk powder along with 1/4 cup of all purpose flour and a pinch of baking soda. Mix the dry ingredients thoroughly.
2. Add in a tsp of ghee and mix the dough.
3. Then add the foamy boiled milk little by little and form a soft dough.
4. Mix the dough with milk gradually. Do not add the milk all at once.
5. The dough should not be too sticky nor too hard.
6. Let the prepared dough sit for 5 minutes.
7. Meanwhile we shall prepare the sugar syrup, heat a sauce pan with 2 cups of sugar and 2 cups of water.
8. Bring it to boil and let it be on medium to low flame for 6-7 minutes.
9. Now, add cardamon powder or the split cardamom pod. Switch off the flame or let it simmer on the lowest flame till you fry the jamuns. Alternatively, you can heat the sugar syrup before placing the fried gulab jamuns.
10. The consistency of the sugar syrup needs to be thin.
11. Heat a kadai or wok with 1/4 th of it's quantity with oil on high flame.
Tip: You can use any cooking oil or even ghee. I prefer oil for frying the jamuns.
12. Once the dough has been set for 5 minutes, make small rounds of the size of a golf ball or gooseberry - the jamun balls are ready to be deep fried in oil.
Tip: do not press too hard while making the rounds/balls as it might harden the gulab jamoon. You palm should press it gently.
13. When the oil gets heated up, bring the flame to medium. Add the gulab jamun balls in 2-3 batches as per the size of the kadai/wok. Test the oil readiness by dropping a pinch of dough into the hot oil - it dropped dough should immediately float with bubbles around it. Then the oil is ready for deep frying.
Tip: When frying on high heat, the gulab jamuns get browned quicker on the outer side and the inner side does not get cooked well. This might not result in getting soft gulab jamuns.
Cooking on low flame results in under cooking of gulab jamuns with more oil absorbtion.
14. Using a slotted spoon, keep turning the jamuns now and then to get even frying.
15. Once, the gulab jamuns are cooked thoroughly on all sides, the color changes to dark brown. do not let it turn black - keep an eye on it.
16. Remove the cooked gulab jamuns from the oil and put it in the warm sugar syrup so that it absorbs the syrup well in just an hour time.
Tip: You can refrigerate the gulab jamoon for upto a weeks time after an hour of soaking and when the gulab jamoon comes to room temperature.
17. Serve the gulab jamun with or without sugar syrup either warm or chilled.
18. Enjoy the festive seasons or weekends by making these soft super yummy gulab jamuns for your loved ones.
19. Gulab jamoon tastes better with any flavor of ice creams - do give it a try and share your valuable feedback :)
Ingredients:
Gulab jamun instant mix or (1 portion of milk powder or khoya +1/4 portion of all purpose flour + a pinch of baking soda)
1 tbsp ghee
1/2 cup of thick boiled milk with malai (foamy layer that gets formed while boiling milk)
oil for deep frying
2 cups of sugar
2 cups of water
1 cardamom or 1/4 tsp of cardamom powder
How to make soft gulab jamun:
1. You can use any store bought instant mix or if you are making the dough from scratch, use a cup of khoya or a cup of milk powder along with 1/4 cup of all purpose flour and a pinch of baking soda. Mix the dry ingredients thoroughly.
4. Mix the dough with milk gradually. Do not add the milk all at once.
7. Meanwhile we shall prepare the sugar syrup, heat a sauce pan with 2 cups of sugar and 2 cups of water.
8. Bring it to boil and let it be on medium to low flame for 6-7 minutes.
9. Now, add cardamon powder or the split cardamom pod. Switch off the flame or let it simmer on the lowest flame till you fry the jamuns. Alternatively, you can heat the sugar syrup before placing the fried gulab jamuns.
10. The consistency of the sugar syrup needs to be thin.
Tip: You can use any cooking oil or even ghee. I prefer oil for frying the jamuns.
12. Once the dough has been set for 5 minutes, make small rounds of the size of a golf ball or gooseberry - the jamun balls are ready to be deep fried in oil.
Tip: do not press too hard while making the rounds/balls as it might harden the gulab jamoon. You palm should press it gently.
13. When the oil gets heated up, bring the flame to medium. Add the gulab jamun balls in 2-3 batches as per the size of the kadai/wok. Test the oil readiness by dropping a pinch of dough into the hot oil - it dropped dough should immediately float with bubbles around it. Then the oil is ready for deep frying.
Tip: When frying on high heat, the gulab jamuns get browned quicker on the outer side and the inner side does not get cooked well. This might not result in getting soft gulab jamuns.
Cooking on low flame results in under cooking of gulab jamuns with more oil absorbtion.
14. Using a slotted spoon, keep turning the jamuns now and then to get even frying.
16. Remove the cooked gulab jamuns from the oil and put it in the warm sugar syrup so that it absorbs the syrup well in just an hour time.
Tip: You can refrigerate the gulab jamoon for upto a weeks time after an hour of soaking and when the gulab jamoon comes to room temperature.
17. Serve the gulab jamun with or without sugar syrup either warm or chilled.
19. Gulab jamoon tastes better with any flavor of ice creams - do give it a try and share your valuable feedback :)
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