Recipe with Gulab Jamun Mix

Recipe with Gulab Jamun Mix

Recipe with Gulab Jamun Mix with Step by Step Photos

After I mastered the art of making custard at the age of 14, I became skilled in making Recipe with Gulab Jamun Mix. My mom always used the ready Mix to make gulab jamuns at home and that is what I learnt.

No festivals and celebrations in India take place without sweets! Since I was a kid, I never had a taste for store-bought mithai. I have seen people drooling over the rasgulla and the Kaju Katli to Jalebi and Peda. If you have a sweet tooth then Indian desserts can make you go weak in the knees. Nevertheless, if there is one desi confectionery to choose I would pick the luscious Jalebi or syrupy Gulab Jamun.

History of Gulab Jamun

Do you know the history of the origins of this famous Indian sweet? Food legends have it that the Gulab Jamun was by accident invented by Shah Jahan’s royal chef who was motivated by Persian/Turkish culinary traditions and local halwais.

Sinful, small fried globules that reek of warm milk and broiled sugar, Gulab Jamuns are universal in India; nearly every Mithai shop in the country sells them. Bathed in cardamom-flavoured chashni, it genuinely melts away as you bite into it.

Gulab Jamun Trivia

Let me share some Gulab Jamun trivia; did you know that located near Maigalganj village in Lakhimpur district, on a half-a-kilometre stretch along the Delhi-Shahjahanpur-Lucknow National Highway 24 there are dotted over a hundred shops vending fresh and soft Gulab Jamuns in earthen bowls? If you are travelling along this route do stop, relish and pack some of these lip-smacking sweets for your family and friends!

Traditional Recipe and with Gulab Jamun Mix

Traditionally, Gulab Jamun is made by kneading khoya, flour and milk into a soft pliable dough. Then small globes are made and deep-fried in ghee till golden brown. These balls are then saturated in cardamom flavoured sugar syrup and served warm. But then, you need to make the khoya or procure it. It is a long process but here I bring you an easy Recipe with Gulab Jamun Mix that’s not only quick but, can be easily made in 15 minutes.

The easiest and fastest way to make soft, melt in the mouth, saffron and dry fruits stuffed Gulab Jamun that tastes as good as the ones made from Khoya is with the Recipe with Gulab Jamun Mix. Usually, I make plain Gulab Jamuns, but as it was Rakhi, I went for the stuffing of dry fruits and saffron which gives it a special crunchy centre.

If you are looking out for a very easy Dessert then try this layered Jelly and Custard or a typical Indian one try this Sooji Jalwa.

Recipe with Gulab Jamun Mix

Ingredients for Syrup

1½ cup Sugar

2½ cup Water

4 Green Cardamom Pods

Ingredients for Gulab Jamun

200 gms Pack of Gulab Jamun Ready Mix

 1/4th cup Water

15 Saffron Strands

2 tbsp slivered Pistachio or Almonds

Oil or Ghee, for deep frying

Method for Recipe with Gulab Jamun Mix

Sugar syrup
Sugar Syrup for Gulab Jamun

Boil water in a pan and add the sugar and cardamom. Bring it to a boil over medium flame. Reduce the flame to simmer.

Sift the pack of Gulab Jamun Mix in a bowl. Make a well and gradually add a spoonful of water at a time. Mix the dough gently.

Recipe with Gulab Jamun Mix
How to make Gulab Jamun

Knead the mixture into a smooth and soft dough. Smear your hands with a little ghee and smoothen the dough further. Cover with a muslin cloth and keep aside for a couple of minutes.

Sliver the almonds, pistachios and saffron.

Frying the Jamuns

Frying the Gulab Jamun
Frying the Gulab Jamun

Heat the oil/ghee in frying pan and leave it to simmer until you are preparing the balls. Once you are done the oil will be almost ready for deep frying them.

Grease your hands and make equal sized small balls from the dough. Take one orb and press it into a small disc. Put a little bit of the chopped pistachio, almonds and a strand of saffron in the centre.

Finally, bring the edges together to make a smooth round ball. Make sure that ball has a smooth surface. Make all the balls in the same way. Keep the balls covered with a wet muslin cloth while you are making the balls to prevent them from drying.

Before deep-frying, the spheres, check whether oil/ghee is hot enough for deep frying. Drop a minuscule amount of dough in oil and if it pops up immediately, the oil/ghee is ready. Drop few balls at a time and deep fry them, stir occasionally to get golden brown colour evenly on all sides. Remove the Gulab Jamun with a slotted spoon and drop into the sugar syrup. The balls fluff up in size after frying and after soaking in the sugar syrup.

Recipe with Gulab Jamun Mix
Recipe with Gulab Jamun Mix

Deep fry all the Gulab Jamun and place them in the syrup. This Recipe with Gulab Jamun Mix is ready to serve in an hour or so of drowning in the syrup. Serve it warm in winters or store them in the refrigerator and serve chilled.

Recipe with Gulab Jamun Mix
Print Recipe
Servings Prep Time
8 persons 5 minutes
Cook Time Passive Time
15 minutes 1-2 Hours
Servings Prep Time
8 persons 5 minutes
Cook Time Passive Time
15 minutes 1-2 Hours
Recipe with Gulab Jamun Mix
Print Recipe
Servings Prep Time
8 persons 5 minutes
Cook Time Passive Time
15 minutes 1-2 Hours
Servings Prep Time
8 persons 5 minutes
Cook Time Passive Time
15 minutes 1-2 Hours
Instructions
  1. Boil water in a pan and add the sugar and cardamom. Bring it to a boil over medium flame. Reduce the flame to simmer.
  2. Sift the pack of Gulab Jamun Mix in a bowl. Make a well and gradually add a spoonful of water at a time. Mix the dough gently.
  3. Knead the mixture into a smooth and soft dough. Smear your hands with a little ghee and smoothen the dough further. Cover with a muslin cloth and keep aside for a couple of minutes.
  4. Sliver the almonds, pistachios and saffron.
  5. Heat the oil/ghee in frying pan and leave it to simmer until you are preparing the balls. Once you are done the oil will be almost ready for deep frying them.
  6. Grease your hands and make equal sized small balls from the dough. Take one orb and press it into a small disc. Put a little bit of the chopped pistachio, almonds and a strand of saffron in the centre.
  7. Finally, bring the edges together to make a smooth round ball. Make sure that ball has a smooth surface. Make all the balls in the same way. Keep the balls covered with a wet muslin cloth while you are making the balls to prevent them from drying.
  8. Before deep-frying, the spheres, check whether oil/ghee is hot enough for deep frying. Drop a minuscule amount of dough in oil and if it pops up immediately, the oil/ghee is ready. Drop few balls at a time and deep fry them, stir occasionally to get golden brown colour evenly on all sides. Remove the Gulab Jamun with a slotted spoon and drop into the sugar syrup. The balls fluff up in size after frying and after soaking in the sugar syrup.
  9. Deep fry all the Gulab Jamun and place them in the syrup. This Recipe with Gulab Jamun Mix is ready to serve in an hour or so of drowning in the syrup. Serve it warm in winters or store them in the refrigerator and serve chilled.
Recipe Notes

If the dough turns dry while making balls, add a little ghee and knead again.

Fry the jamuns equally from all sides for an even colour.

You can skip the almond/pistachio stuffing them.

Serve warm Gulab Jamuns with a scoop of vanilla ice cream for a divine hot/cold combo.

6 thoughts on “Recipe with Gulab Jamun Mix”

  1. Ohh, I love gulab jamuns and I am drooling as I read this post! Somehow the ready mix jamuns I’ve tried, either turn out too soft or have a hard center. You have some awesome recipes on your blog, coming back for more!

    • Thanks a ton. I have been using ready-mix for 40 years and always it has turned out good. I would suggest you to sift the powder. While rolling the jamun don’t do it too tight. Heat the oil and reduce the flame and fry them on medium heat. Transfer jamuns from oil straight into hot syrup. Your gulab jamun will never have a hard centre. Please do come back.

  2. Can I maybe just enter the screen and pick up the gulab jamuns? I remember the day I introduced my friend to gulab jamun with vanilla icecream. To this day, she thanks me for it. Thank you for leaving me drooling!

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