From Store to Plate: Your Guide to Perfect Gulab Jamun
4
servings30
minutes40
minutes300
kcalPerfecting Gulab Jamun with Instant Mix from the Store: A Foolproof Recipe
Ingredients
200 grams of Instant Gulab Jamun mix, which is approximately equivalent to 2 cups after sifting.
4 cups of Sugar
4 cups of Water
1 crushed Cardamom
A pinch of Saffron
A few drops of Rosewater
Optionally, you can use pistachios for garnish.
Ghee or oil for deep frying
Directions
- Begin by taking the instant Gulab Jamun mix and place it in a mixing bowl. Sieve it to eliminate any small lumps if present. Gradually add water, little by little, and create a smooth dough. Utilize your fingertips and avoid applying excessive pressure to prevent a tight dough. For this task, I employed a silicone spatula.
- The dough may be slightly sticky but not crumbly. Set it aside for 10 to 15 minutes as per the package instructions, and keep it covered. During this time, you can prepare the sugar syrup. Take sugar and water in a large saucepot.
- Incorporate saffron and stir it thoroughly over medium heat. Bring it to a boil and then allow it to simmer for 10 minutes. The syrup should attain a sticky consistency, neither too thick nor too thin. Just before turning off the heat, add powdered cardamom or rosewater and mix it thoroughly. Then, switch off the stove and set it aside.
- Now, knead the dough once more to make it smooth. Grease your hands with ghee. Gently roll it into equally sized smooth balls. Apply ghee occasionally to prevent sticking. Warm the ghee or oil over a medium flame. It should not start smoking at any point. Test the temperature by adding a pinch of dough to the ghee or oil; it should immediately rise. Add the rolled Jamun balls in batches and keep stirring for even frying until they turn a deep red color.
- Drain the fried Jamuns on a paper towel and continue with the next batch. The syrup should be hot but not boiling, so maintain the right temperature. If both the syrup and the Jamuns are too hot, the Jamuns can break and dissolve in the syrup. If possible, allow them to soak overnight or for a minimum of 3-4 hours.
- After the soaking period, they will absorb the syrup and become soft. Their size will also increase. Carefully combine them without causing any breakage. If you like, you can garnish them with pistachios.
Gulab jamun is a popular Indian dessert, particularly prepared for festivals like Diwali or other celebrations. Its widespread popularity is owed to its simplicity, making it accessible even to novice cooks.
The term “Gulab” translates to “Rose” in Hindi, signifying its rose-flavored sweetness.
Though I initially considered this recipe too straightforward to share, I’ve come to realize that many of my friends and relatives struggle to create a perfectly delicious batch. By simply following the instructions on the back of the instant mix, you can achieve precise results. However, there are a few crucial points to bear in mind.
In this recipe post, I will explain how to make gulab jamun without cracks, prevent them from turning black, ensure they are evenly fried, and prevent them from dissolving or breaking in the syrup. Let’s explore the process of creating flawlessly smooth, soft, and melt-in-your-mouth gulab jamun using instant mix readily available at stores.
