Gulab Jamun is a beloved dessert known for its soft, juicy, and melt-in-the-mouth texture. Perfect for festive occasions like Diwali or when you just crave something sweet, here’s a detailed guide to making the perfect Gulab Jamun using an instant mix. Though it is a simple recipe, beginners may have many questions and doubts. This guide is here to help! Don’t forget to check my tips and FAQs at the end for perfect results! For more Diwali special recipes, check out my guides on making crispy Murukku and delightful Jangiri.
Gulab Jamun Recipe
Gulab Jamun using MTR instant Mix
Ingredients
- packet of instant Gulab Jamun mix 175g
- 2 1/2 cup sugar
- 2 1/2 cup water
- 3-4 cardamom pods crushed
- A few strands of saffron optional
- oil for frying
Instructions
Prepare the Dough:
- Follow the instructions on the instant mix packet to prepare the dough.
- Ensure the dough is smooth and free of cracks to prevent the Gulab Jamuns from cracking while frying.
Shape the Balls:
- Divide the dough into equal portions and shape them into small, smooth balls. Make sure there are no cracks as they will expand while frying.
Fry the Balls:
- Heat ghee or oil in a deep pan over medium heat.
- Fry the balls in batches, ensuring they are golden brown on all sides.
- Use a slotted spoon to remove them from the oil and place them on paper towels to drain excess oil.
Make the Syrup:
- In a saucepan, add 2 1/2 cups sugar and 2 1/2 cups water. Bring to a boil and stir until the sugar dissolves completely.
- Add the crushed cardamom pods and saffron strands if using. Let it simmer for a few minutes until it reaches a just-sticky consistency, not stringy.
Soak the Balls:
- Add the fried Gulab Jamun balls to the warm sugar syrup.
- Let them soak for at least 30 minutes so they absorb the syrup and become juicy.
How to make Perfect Gulab Jamun?
Making the Gulab Jamun Balls
- Prepare the Dough:
- Follow the instructions on the instant mix packet to prepare the dough.
- Ensure the dough is smooth and free of cracks to prevent the Gulab Jamuns from cracking while frying.
- Shape the Balls:
- Divide the dough into equal portions and shape them into small, smooth balls. Make sure there are no cracks as they will expand while frying.
- Fry the Balls:
- Heat ghee or oil in a deep pan over medium heat.
- Fry the balls in batches, ensuring they are golden brown on all sides.
- Use a slotted spoon to remove them from the oil and place them on paper towels to drain excess oil.
Preparing the Perfect Sugar Syrup
- Make the Syrup:
- In a saucepan, add 3 cups sugar and 3 cups of water. Bring to a boil and stir until the sugar dissolves completely.
- Add the crushed cardamom pods and saffron strands if using. Let it simmer for a few minutes until it reaches a just-sticky consistency, not stringy.
-
- Add the fried Gulab Jamun balls to the warm sugar syrup.
- Let them soak for at least 30 minutes so they absorb the syrup and become juicy.
FAQs / Tips for making perfect Gulab Jamuns
What should I do if my Gulab Jamun is sticky?
- If your Gulab Jamuns are sticky, it’s likely due to too much moisture in the dough. Follow the mix instructions precisely and avoid adding extra water.
Why do Gulab Jamuns crack while frying?
- Cracks usually occur due to dry bits in the dough. Ensure the dough is smooth and free of cracks before frying.
How long does Gulab Jamun last?
- When stored in an airtight container in the refrigerator, Gulab Jamuns can last up to a week.
How can I make soft Gulab Jamun?
- Knead the dough well and allow it to rest before shaping the balls. This helps to make them soft and pliable.
How do you make the perfect sugar syrup for Gulab Jamun?
- The sugar syrup should be warm when you add the Gulab Jamuns. If the syrup is too hot or too cold, they may not absorb it properly. It should be just sticky in consistency, not stringy.
Indulge in these delightful Gulab Jamuns and share the sweetness with your loved ones! For more tips and recipes, don’t forget to like and subscribe. Follow @fforflavour in Instagram.
