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

Alright, let’s dive into making some seriously delicious Gulab Jamun! You know, those melt-in-your-mouth, syrup-soaked delights? I’m going to walk you through a simple way to make them using a ready-mix. It takes out a lot of the guesswork and makes the whole process much more approachable, especially if you’re a beginner. Trust me, even if you’ve never made Indian sweets before, you can totally nail this!

Gulab Jamun Recipe with ready mix step 3

Here’s the visual guide to show you along the way:

So, are you ready to create these sweet treasures? Let’s start with the ingredients you’ll need and follow up with simple step-by-step instructions.

Ingredients:

For the Gulab Jamuns:

• 1 cup Gulab Jamun ready-mix
• 1/4 cup milk (or as needed, to form a soft dough)
• 1 tablespoon ghee (clarified butter)
• Oil or ghee for deep frying

For the Sugar Syrup:

• 1 1/2 cups sugar
• 1 1/2 cups water
• 1/4 teaspoon cardamom powder
• A few strands of saffron (optional)
• 1/2 teaspoon lemon juice

Instructions:

1. Prepare the Sugar Syrup: In a deep saucepan, combine the sugar and water. Bring to a boil over medium heat, stirring occasionally until the sugar dissolves completely. Once boiling, reduce the heat and simmer for about 5-7 minutes, or until the syrup slightly thickens. It should be sticky to the touch, but not too thick (about one-string consistency).
2. Flavor the Syrup: Add the cardamom powder and saffron strands (if using) to the syrup. This infuses the syrup with a lovely aroma and flavor. Squeeze in the lemon juice. This prevents the syrup from crystallizing later. Stir well and remove the syrup from the heat. Keep it warm.
3. Make the Gulab Jamun Dough: In a mixing bowl, take the Gulab Jamun ready-mix. Add the ghee to the dry mix and rub it in with your fingers until the mixture resembles breadcrumbs.
4. Form the Dough: Gradually add the milk, a little at a time, and mix gently to form a soft and smooth dough. Do not knead the dough vigorously. The dough should be pliable and not sticky. If it’s too sticky, add a little more of the ready-mix. Cover the dough with a damp cloth and let it rest for 10-15 minutes. This allows the semolina in the mix to absorb the moisture and the dough to become more manageable.
5. Shape the Gulab Jamuns: Divide the dough into small, equal-sized portions (about 1/2 inch in diameter). Gently roll each portion between your palms to form smooth, crack-free balls. This is crucial to prevent them from cracking while frying.
6. Fry the Gulab Jamuns: Heat oil or ghee in a deep frying pan or kadai over low heat. The oil should be just warm, not smoking hot. Gently drop a few Gulab Jamuns at a time into the hot oil.
7. Fry to Golden Brown: Fry the Gulab Jamuns on low heat, stirring occasionally, until they turn golden brown on all sides. This process takes time, so be patient. Frying them on low heat ensures that they cook evenly from the inside and don’t remain raw in the center.
8. Soak in Syrup: Once the Gulab Jamuns are golden brown, remove them from the oil using a slotted spoon and immediately transfer them to the warm sugar syrup. Make sure the syrup is warm, not hot or cold.
9. Soak and Serve: Allow the Gulab Jamuns to soak in the syrup for at least 2-3 hours, or preferably overnight, so they can absorb the syrup properly and become soft and juicy. Gently turn them occasionally to ensure they are evenly soaked.
10. Serve Warm: Serve the Gulab Jamuns warm, garnished with chopped nuts (like pistachios or almonds) if desired. They’re fantastic on their own or with a scoop of vanilla ice cream!

And there you have it! Homemade Gulab Jamuns, ready to be devoured. Enjoy every sweet, syrupy bite!

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

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