Gulab Jamun recipe with Instant mix

Name: Gulab Jamun recipe with Instant mix
Yield: 10 servings
Cuisine: Indian
Ingredients: 150gms/ 1.5 cups Gulab jamun mix; 1/4 cup + 2 tbsp (+ 1 tsp) Boiled Milk at room temperature; Cooking oil - to deep fry; 3 cups Sugar; 3 cups Water; 1 tsp Cardamom powder or rose essence; Saffron threads; Chopped nuts

Chitra's Food Book @cook_111828364

Gulab jamun - The most popular Indian dessert recipe is made for festivals and family occasions. Here is an easy and quick Gulab jamun recipe for beginners using readymade, store bought instant mix like MTR. Try and let me know.

Chitra's Food Book @cook_111828364

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Ingredients

10 servings

150gms/ 1.5 cupsGulab jamun mix
1/4 cup + 2 tbsp (+ 1 tsp)Boiled Milk at room temperature
Cooking oil - to deep fry
3 cupsSugar
3 cupsWater
1 tspCardamom powder or rose essence
Saffron threads
Chopped nuts

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Steps

1

Read the instructions given on the pack. In MTR mix, its mentioned to add 1 part of water for 4 parts of mix. 400gms of sugar for 150 gms mix packet. So i followed the recipe accordingly.
2

Take sugar and water in a wide bowl and mix well. Keep aside, let it dissolve. In the mean time, take the gulab jamun mix in a wide plate. I used my thambalam/ big round plate. Usually I make chapati dough and other dough in my thambalam as its spacious and convenient to mix well. If the mix has more lumps, sieve it once. Break the lumps with your fingers while sieving. Do not discard the residue. Add it to the mix again. I got around 1.5 cups of powder.
3

If you are using ORKAY mix, do not sieve the mix. Just break the lumps using your hands.
4

Now add the milk little by little and gather all the flour with your fingers. The mixture will become wet and very sticky. Do not worry. Gulab jamun will come out soft if the dough is sticky. I used 1/4 cup + 2 tbsp + 1 tsp milk. So add milk carefully at the end. If you add more milk, jamun will flatten and break. Do not knead the dough using your palm. Mixing should be done only with your fingers. Cover the dough with a plate or invert a bowl. Let it rest for 15 minutes to 1 hour.
5

In the mean time, heat sugar + water and melt it. Add saffron threads, cardamom or rose essence. Boil the syrup for 10 minutes in medium flame till the syrup turns slightly sticky to touch, glossy & resembles oil in consistency. Keep aside. Let the syrup becomes warm.
6

After 30 minutes, take the dough.It will be soft to touch.Do not knead it. Grease your palm with ghee. Make a big gooseberry sized ball by rolling the dough between your palm. Give gentle pressure and roll it continuously for 30 seconds to make it smooth and crack free. As the dough is sticky, jamun balls will not get cracks. If you feel there are cracks, just roll it tight. Cracks will disappear. I made around 20 balls.
7

If the sugar syrup becomes cold, heat till it becomes medium hot. i.e vapor should start to come from the syrup slightly. Deep fry all the balls in batches, drain in the tissue and drop in the syrup. Let the balls soak in syrup for minimum 3-4 hours. It will soak well and double in size. Remove and serve in a bowl. Transfer the gulab jamun to a tight box and store it for days. No need to refrigerate.