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Instant Mix Gulab Jamun Recipe

Learn to make Rose Flavored Gulab Jamun Using Ready Mix

Course: Dessert
Cuisine: Indian, Mediterranean
Author: Sangeetha Priya
Instructions
Sugar Syrup Preparation
  1. Take equal amount of sugar and water.
  2. Today I took raw cane sugar to make the jamuns.
  3. Bring the pan to boil and once sugar dissolved continue boiling for 5 more minutes.
  4. No need to check sugar consistency but you can refer Picture 2 below or Video at the end of this post.
  5. Once you removed from the stove add flavor of you choice.
  6. Here I flavored this syrup with Gulkand/ Rose petal Syrup.
  7. Mix them in the warm syrup and keep it aside.
Instant Mix Gulab Jamun Dough Preparation
  1. For kneading the dough either use water or milk, take the quantity of liquid as suggested in the package and keep at room temperature.
  2. In a wide mixing bowl, add gulab jamun instant mix powder (Pic 1).
  3. Reserve 20 ml of water/milk, where the original measurement calls for making the dough.
  4. Now pour the entire liquid and mix the dough gently.
  5. Don't hard press and knead the dough and initially don't try to make a single ball out of it.
  6. Just wet the dough (Pic 3) and leave it loose/free. If necessary add the reserved milk at last.
  7. Pinch a portion of dough and when you roll, its slightly sticky and rolls to little gooey/imperfect round as shown in Pic 4.
  8. Its the right consistency after resting the dough they hold the shape perfectly.
  9. Rest the slightly sticky dough by covering the top for 5 minutes.
  10. If the dough doesn't have enough moisture then it yields cracks in the jamun.
  11. Too much moisture won't hold the shape of jamun, so mix liquid in a right proportion.
  12. Take small batches of jamun dough to make even size balls (Pic 5) and cover the remaining.
  13. Apply few drops of oil to your palms before making balls, it prevents stickiness.
  14. Only if the dough is sticky use oil or otherwise use milk.
  15. If the jamun has slight crack on top then add a drop of milk and roll, it prevents crack.
  16. Always work with small batch of dough and cover the rest otherwise the prepared dough turns dry after getting exposed to air.
  17. Roll with your two palms gently and don't press the jamun tightly while rolling, making so gives hard jamun.
  18. Roll to perfect, crack free and moist jamun as shown in Pic 6.
  19. Once you are done with rolling the jamun do cover it till you fry.
Instant Mix Gulab Jamun Frying Part
  1. Once you rolled out the jamuns (Pic 5), add oil in a pan and heat it up.
  2. Meanwhile you can cover the rolled jamuns to prevent drying it out.
  3. Oil should be at medium temp, too low heat causes jamuns to break and if it is too hot then you get uncooked jamuns.
  4. Also don't over crowd the pan with unfried jamuns.
  5. Add 5-8 at a time (Pic 6).
  6. If some jamuns not getting enough heat gets crack on top so always fry few in a batch with necessary room to expand (Pic 7).
  7. It actually doubles in size as shown in the video and picture 8& 9.
  8. Fry the jamuns until golden brown and take it out from hot oil.
  9. Drain the excess oil using paper towel.
  10. Allow the jamuns to cool for couple of minutes or until you finish frying the other batches.
  11. Drop the jamuns in medium hot or warm sugar syrup (Pic 9).
  12. After few hours of soak say 6-8 hours it looks gorgeous as shown in the Pic 10.
  13. You can warm the syrup in between and pour over jamuns while its getting soaked , can do at least twice in intervals for quick soaking.