Instant Gulab Jamun Mix Recipe | Best Dessert For All Time

Gulab Jamun is an all-time favorite dessert for all and very easy to prepare. It is a classic Indian sweet preparation in most festivals. It is mainly prepared from milk solids, traditionally from khoya, which is milk reduced to the consistency of a soft dough. Gulab Jamun is deep-fried, dipped in a sugar syrup by adding a pinch of cardamom to enhance the flavor. It is also served with vanilla ice cream which makes it cold and hot sweet dessert recipe. 

                                   Tips to make perfect gulab jamun

1. Don't add too much of water/milk, moisture dough Jamun will break in the oil.
2. Jamun dough balls should roll through using your palm, avoid using finger and it should be no crakes on it. 
3. Pre-heat the oil before you making the balls.
4. While frying the flame should be medium. The higher or too low flame will make Jamun uncook or over-roasted.
5. Fry both the side until crispy and keep it on tissue paper to remove excess oil from it.

Cuisine: Indian        | Preparation: 10 minutes

Cookin: 15 minutes | Serves: 20 to 25 Jamun

Ingredients:

To make a dough

Instant Jamun Mix powder: 1 pack (any brand)

Milk: 2 tbsp

Water as needed

Oil to deep fry

Little oil to grease your palm

To make sugar syrup

2 cups of sugar

2 cups of water

pinch of cardamom

                  

Method:

1. In a medium Kadai, add 2 cups of water, 2 cups of sugar, and a pinch of cardamom and set it to boil in a medium flame until sugar dissolves completely and slightly sticky.
2. In the meantime, add instant Jamun mix power in a bowl and mix with tbsp of milk and water as needed and knead it well without any lumps and make it into small balls. (always make sure to roll a ball on your palm, it should be smooth without any crack.  
3. Divide 20-25 equal-sized portion balls by grease your palm with oil and roll it until smooth balls. Keep them covered for 5 minutes.
4. Heat the pan by adding enough oil to deep fry in a medium flame. Check the oil temperature by adding a little piece of dough in oil. 
5. Add balls and fry for 1-2 minutes or until crispy. (frying too much makes burnt balls). Keep stirring gently to fry them uniformly.
6. Add them to the hot syrup and let it sit for 1 to 2 hours. 
7. Garnishing gulab jamun with chopped pistachios. 
8. Serve with vanilla ice cream and enjoy the dessert.

NOTE:

• 1 pack of Jamun mix makes 20 to 25 small balls.
• Balls should roll on the palm, don't use fingers to roll a ball.
• Make sure oil temperature should be perfect.
• Check the sugar syrup consistency. if the syrup is less, then balls will not absorb and doubled in size.
• Adding cardamom powder gives extra flavor.

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