Gulab jamun is an Indian sweet dessert that is traditionally prepared with evaporated desiccated milk or khoya, fried and soaked in sugar syrup. Preparing khoya or mawa could be a tedious task and hence there are several instant-ready mixes easily available in the market which produces soft and juicy gulab jamun. in short, the ready-mix contains all necessary ingredients to produce soft and juicy gulab jamun.
Ingredients
1 cup instant jamoon mix (I have used Aruna Masala jamoon mix)
3 tbsp warm milk
Oil or ghee for deep frying
1 1/2 cup sugar
1 1/2 cup water
Few strands of Kesar/saffron
1/2 tsp cardamom powder
Procedure
Take sugar and water in a pan. Add strands of Kesar and let it boil.
Once the sugar syrup turns slightly sticky turn off the flame and add cardamom powder.
In a mixing bowl take jamoon mix, add warm milk and combine dough, make a smooth and soft dough. Add extra milk if required.
Do not knead the dough too much, just mix it lightly.
Now grease your hands and divide the dough into small portions and make small balls. Make sure that there are no cracks on the balls.
Heat ghee or oil, on low flame, and fry the jamoons on a low flame only, stirring in between.
Fry them till they turn golden brown, drain them. Immediately drop them in the hot sugar syrup and cover them.
Let the jamoons soak in the syrup at least for 1-2 hours. It will be double in size after 2 hours.
Serve warm or cold. You can also serve it with ice-cream.
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