gulab jamun recipe from readymade mix Gulab jamun recipe with ready mix step 3

Alright folks, buckle up, because we’re diving headfirst into the delightful, dangerously addictive world of Gulab Jamun. You know, those little balls of sugary bliss that make you forget all your troubles (and maybe where you parked your car). We’re tackling this dessert with a ready-mix, because let’s be honest, who has time to churn their own khoya these days? We’re all about efficiency, and by efficiency, I mean maximizing the amount of time spent face-planting into a bowl of these sweet treats.

Gulab Jamun: The Ready-Mix Redemption Story

Picture this: you’re craving something sweet, something exotic, something that whispers sweet nothings of cardamom and rosewater into your ear. What do you do? You don’t spend hours slaving away in the kitchen! You grab that ready-mix box like the hero you are. Now, prepare to witness the magic.

Ingredients: The Usual Suspects (and the Ready-Mix Hero)

Before we begin our culinary adventure, let’s gather our troops. Don’t worry, it’s not a massive army. Just a few key players to ensure Gulab Jamun glory!

• 1 box of Gulab Jamun Ready-Mix: The star of our show. Choose wisely, my friends. Choose wisely.
• Milk (lukewarm): For bringing everything together. Don’t use cold milk unless you want a doughy disaster.
• Ghee (or oil): For frying. We need that golden-brown perfection. Ghee adds a richer flavor, but oil works in a pinch.
• Sugar: Sweetness is key. It wouldn’t be Gulab Jamun without it, would it?
• Water: For the sugar syrup, the sugary jacuzzi where our jamuns will take a swim.
• Cardamom pods (crushed): For that aromatic oomph. These little guys pack a flavorful punch.
• Saffron strands (optional): For a touch of luxury and color. Because why not? Live a little!
• Rosewater (optional): For that floral fragrance. Adds a subtle, romantic touch.
• Lemon Juice: Keeps the syrup from crystallizing

Instructions: The Path to Gulab Jamun Enlightenment

Alright, buckle up buttercups, because we’re about to enter the Gulab Jamun zone. Follow these steps carefully, and you’ll be rewarded with a plate of sheer deliciousness. Stray from the path, and you might end up with something… less appealing. I’m just saying.

1. Dough Time: In a bowl, gently mix the Gulab Jamun ready-mix with lukewarm milk, a little at a time, until you form a soft, smooth dough. Don’t over-knead it! Treat it gently, like a newborn kitten. Over-kneading leads to tough, chewy jamuns, and nobody wants that. Cover the dough and let it rest for about 10-15 minutes. This allows the gluten to relax and makes the jamuns softer.
2. Shaping the Magic: Grease your hands with a little ghee. Take small portions of the dough and roll them into smooth, crack-free balls. Aim for about an inch in diameter. The smoother the ball, the better they’ll fry and absorb the syrup. Any cracks will cause them to break apart in the hot oil, resulting in a Gulab Jamun graveyard in your frying pan.
3. Syrup Symphony: While the dough rests, prepare the sugar syrup. In a saucepan, combine sugar and water. Bring to a boil, then reduce the heat and simmer until the syrup thickens slightly. Add crushed cardamom pods, saffron strands (if using), and a splash of rosewater (also optional, but highly recommended). The syrup should be sticky but not too thick. Test by dropping a little into a bowl of cold water; it should form a soft, pliable ball. Add a squeeze of lemon juice to prevent crystallization.
4. Frying Frenzy: Heat ghee (or oil) in a pan over low to medium heat. The key here is patience. The oil needs to be hot enough to cook the jamuns through, but not so hot that they burn on the outside while remaining raw inside. Gently drop a few jamuns into the hot oil. Fry them on low heat, turning frequently, until they are golden brown on all sides. This process takes time, so don’t rush it.
5. Syrup Soak: Once the jamuns are golden brown and cooked through, remove them from the oil and immediately drop them into the warm sugar syrup. Make sure they are fully submerged. Let them soak in the syrup for at least 2-3 hours, or even better, overnight. This allows them to absorb the syrup and become soft and juicy.
6. Serve and Conquer: Serve the Gulab Jamun warm or at room temperature, garnished with chopped nuts (like pistachios or almonds) if desired. And then, my friends, prepare to be transported to a land of sugary bliss. You’ve earned it.

So there you have it! Gulab Jamun, made easy. Now go forth and create! And remember, if things go south, just blame the ready-mix. It’s the perfect scapegoat.

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Gulab Jamun Recipe With Ready Mix Step 3 - Prema’s Culinary

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