Gulab jamun is milk solids based dessert soaked in sugar syrup, we have it very often. This is soft, melt in mouth dessert which is served in many occasions in Asian countries. This dessert is prepared using koya or combination of all-purpose flour with milk powder and yogurt. Ready Jamun mix is available in many stores these days which cut down our efforts in making it. It’s a quick and easy recipe. I’ve used MTR gulab jamun mix which stays in my shelf all the time throughout the year.
- 100 gm Gulab Jamun mix powder
- ¼ cup of water (or less)
- Oil for deep frying
For sugar syrup
- 2 cups water
- 1 cup sugar
- Pinch of cardamom powder
Step 1: In a mixing bowl hand mix the jamun powder with little amount of water (few more drops of water if required) to form soft sticky dough(Dough shouldn’t be too firm) as shown in the picture below. Smear the dough with few drops of oil. Let stand for 5 minutes.
Step 2: Heat water with sugar bring it to boil. Turn off stove when it is about to reach 1 string consistency (If it’s thick add little amount of water). Add cardamom powder.
Step 3: Pinch a small amount of dough and make equal sized balls. Smear a drop of milk or water to ensure prepared balls doesn’t have any cracks.
Step 4: Heat oil for deep frying in a medium heat. Don’t over heat the oil as inside of jamun should also be cooked evenly.
Step 4: Deep fry the jamuns in oil by stirring continuously so that it’s cooked from all sides evenly. It turns almost golden drown in color. Remove them and transfer to sugar syrup. Sugar syrup has to be warm. If not, heat it to warm (don’t boil just warm it). Let them soak for minimum 30 minutes before serving.
- Best served after two hours soaking in sugar syrup
- This can be stored in refrigerator for a day or two.