Recipe with Gulab Jamun Mix
| Servings | Prep Time |
| 8persons | 5minutes |
| Cook Time | Passive Time |
| 15minutes | 1-2Hours |
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Ingredients
- Ingredients for Syrup
- 1cup ½Sugar
- 2cup ½water
- 4pods green cardamom
- Ingredients for Jamun
- 200gms Pack of Gulab Jamun Ready Mix
- 1/4cup Water
- 15number saffron strands
- 2tbsp slivered Pistachio or Almonds
- Oil or ghee For frying
Instructions
- 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.
- 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.
- 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.
- 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.
