Soft and crack free Gulab jamun made with instant gulab jamun mix. Learn this readymade gulab jamun mix recipe with the help of tips and tricks to achieve crack-free smooth and soft gulab jamun.
During my childhood days, my mom used to make gulab jamuns with maida(plain flour) and they used to taste great. Nowadays we all want a quick fix and time saver when it comes to cooking. The sweets like laddu, jalebi, and traditional ones require a bit of effort and time and experience as you all know. But for gulab jamuns, we don’t need to spend lots of time and effort except for some tricks.
Making gulab jamuns with ready-mix flour is super easy and you don’t need to worry about the proportions. Just mix the dough, fry jamuns, and dip in sugar syrup and you will get yum jamuns in a matter of minutes. Though this is easy to make, many of us struggle to get crack-free smooth jamuns. But with a few tips, we can achieve crack-free soft melting jamuns like store-bought ones.
Gulab jamun recipe with instant gulab jamun mix
I always buy MTR instant gulab jamun mix(175g) and follow the instructions. You must also follow the instructions given on your mix pack for the measurements to mix the dough and syrup. I tried to give the general measurements here for you to follow. If you love Gulab jamuns, you will definitely love this Gulab jamun mix cake, a scrumptious soft instant cake.
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Gulab jamun | Gulab jamun recipe with instant gulab jamun mix
Equipment
- Deep fry pan
- Mixing bowl
- Cooking pan
Ingredients
Ingredients:
- 1 pack readymade gulab jamun mix around 200g
- ½ cup milk or water approx.
- 800 g sugar approx. 3 cups
- 3 cups water 750ml water
- Few saffron strands optional
- ½ tsp cardamom powder
- Oil plus ghee for deep frying
Instructions
Preparation:
- Take the readymade gulab jamun mix powder in a sieve.
- Sieve the powder into a mixing bowl by breaking the small lumps using your fingers. In fact, there is nothing to discard and our aim for sieving is to get fluffy flour without lumps.
- Now add the milk (boiled and chilled) gradually and start mixing. If you don't prefer milk you can just add water and mix.
- Make a sticky dough by kneading gently. Please note that the dough should be slightly wet and sticky without any dry flour.
- Cover with a lid and keep it for resting for 15 minutes aside. This resting time helps to keep the dough soft.
Recipe:
- After 15 minutes, grease your palms with ghee, scoop a small portion of the dough and roll gently. Keep rolling with palms until you get crack free smooth jamun ball.
- Make all the balls, cover and keep aside.
How to make sugar syrup:
- Take an equal amount of sugar and water in a pan and heat.
- For MTR gulab jamun mix, the outer cover says, for 175g mix 800g of sugar is required. I used 3 cups(approx.700g) sugar and an equal amount of water.
- Cook the syrup until it becomes boiling, also add saffron strands and cardamom powder.
- Saffron gives a nice golden color to the syrup while heated up.
- Cook sugar syrup until it becomes slightly thick and sticky. No need to make any string consistency.
- Check the stickiness with fingers and switch off. If you cook beyond this point until single string consistency, jamun balls will get an outer sugar crystal coating instead of glassy syrup coating. See the tips section if you overcooked the syrup.
- Keep aside this until we fry the jamuns.
How to fry the jamuns:
- Meanwhile, heat oil in a deep frying pan/pot with some ghee for flavor. You can omit ghee if you wish and use only oil.
- Heat the oil to medium-hot temperature.
- Check the temperature with a small portion of dough. The dough should raise slowly without burning.
- Now drop the balls slowly in oil and reduce the heat to medium temperature.
- Do not crowd the kadai and allow space for the balls to get fried. While frying the enlarge in size.
- Fry all the jamuns in the same manner and keep aside.
How to make gulab jamuns:
- Soak the hot jamuns with hot sugar syrup. The sugar syrup should not be very hot at the same time should not be cold.
- If the syrup is too hot the balls may crack while soaking and if syrup is of room temperature then the core portion of the jamun balls will not get sweet.
- Leave the jamuns in the syrup for atleast an hour to three hours before serving.
- Garnish with pistachios or almond flakes and serve the gulab jamuns warm or with ice cream.
Video
Notes
1) First of all, crack-free jamuns are possible only with slightly sticky dough. If you make dough firm like chapati dough, cracks are highly possible.
2) Moreover, fry jamuns only in medium hot oil. Smoky hot oil makes the jamuns burnt and undercooked inside.
3) While making the sugar syrup please be careful not to over cook until string consistency. Just sticky syrup is enough and if your syrup is overcooked just add a few tbsp of water to dilute switch off.
4) Further, the temperature of the syrup is also very important before adding with the jamuns. If your syrup becomes cold you can heat the syrup again and add fried jamun balls.
Nutrition
Preparation:
- Take the readymade gulab jamun mix powder in a sieve.
- Sieve the powder into a mixing bowl by breaking the small lumps using your fingers. In fact, there is nothing to discard and our aim for sieving is to get fluffy flour without lumps.
- Now add the milk (boiled and chilled) gradually and start mixing. If you don’t prefer milk you can just add water and mix.
- Make a sticky dough by kneading gently. Please note that the dough should be slightly wet and sticky without any dry flour.
- Cover with a lid and keep it for resting for 15 minutes aside. This resting time helps to keep the dough soft.
Recipe:
- After 15 minutes, grease your palms with ghee, scoop a small portion of the dough and roll gently. Keep rolling with palms until you get crack-free smooth Jamun ball. Make all the balls, cover and keep aside.
How to make sugar syrup:
- Take an equal amount of sugar and water in a pan and heat.
- For MTR gulab jamun mix, the outer cover says, for 175g mix 800g of sugar is required. I used 3 cups(approx.700g) of sugar and an equal amount of water.
- Cook the syrup until it becomes boiling, also add saffron strands and cardamom powder.
- Saffron gives a nice golden color to the syrup while heated up.
- Cook sugar syrup until it becomes slightly thick and sticky. No need to make any string consistency.
- Check the stickiness with fingers and switch off. If you cook beyond this point until single string consistency, jamun balls will get an outer sugar crystal coating instead of a glassy syrup coating. See the tips section if you overcooked the syrup.
- Keep aside this until we fry the jamuns.
How to fry the jamuns:
- Meanwhile, heat oil in a deep frying pan/pot with some ghee for flavor. You can omit ghee if you wish and use only oil.
- Heat the oil to medium-hot temperature. Check the temperature with a small portion of dough. The dough should rise slowly without burning. Now drop the balls slowly in oil and reduce the heat to medium temperature.
- Do not crowd the kadai and allow space for the balls to get fried. While frying they tend to enlarge in size.
- Fry all the jamuns in the same manner and keep them aside.
How to make gulab jamuns:
- Soak the hot jamuns with hot sugar syrup. The sugar syrup should not be very hot at the same time should not be cold.
- If the syrup is too hot the balls may crack while soaking and if the syrup is of room temperature then the core portion of the Jamun balls will not get sweet.
- Leave the jamuns in the syrup for atleast an hour to three hours before serving.
- Garnish with pistachios or almond flakes and serve the gulab jamuns warm or with ice cream.
Tips:
1) First of all, crack-free jamuns are possible only with slightly sticky dough. If you make dough firm like chapati dough, cracks are highly possible.
2) Moreover, fry jamuns only in medium hot oil. Smoky hot oil makes the jamuns burnt and undercooked inside.
3) While making the sugar syrup please be careful not to overcook until string consistency. Just sticky syrup is enough and if your syrup is overcooked just add a few tbsp of water to dilute switch off.
4) Further, the temperature of the syrup is also very important before adding the jamuns. If your syrup becomes cold you can heat the syrup again and add fried jamun balls.
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