Gulab Jamun with instant mix with step by step pics and a short YouTube video. Though I have already shared, varieties of gulab jamun recipes in the blog, this Gulab Jamun using ready mix is done by most of us, either for a festive occasion, birthday party, potlucks or to satisfy our sudden sweet cravings. The whole process can be finished in 3 to 4 steps, as all the instructions are given in the packet itself and there is no chance of flopping the recipe. It is a perfect delight, after a heavy biryani meal and if you want to make it more special or give a variation, enjoy this gulab jamun with a scoop of vanilla ice cream.
Check out my youtube video for this recipe
Gulab Jamun with instant mix / Gulab Jamun using ready mix is done by most of us, either for a festive occasion, birthday party, potlucks or to satisfy our sudden sweet cravings.
- 1 100g Packet Gulab Jamun Mix (Any brand)
- 3 tbsp Water
- Oil / Ghee Oil / ghee for deep Frying
- 1.5 Cup Sugar
- 1.5 Cup Water
- 4 Pods Cardamom
- Few Strands Saffron (Optional)
- 2 Drops Rose Essence (Optional)
- Measure and keep the ingredients ready for both jamun and sugar syrup making.
Add equal quantity of sugar and water in a wide vessel.
- Now add crushed cardamom pods and saffron strands. Boil it for about 10 minutes in medium flame, until sugar dissolves completely. Stir occasionally till it becomes slightly thick. No one string consistency is required. Switch off the flame and add 2 drops of rose essence. Keep covered to retain the warmness.
To a mixing bowl, empty the ingredients in the packet. Add water little by little and knead the dough very gently. The dough should be soft, smooth and light (Read more in the tips section given at the last). Cover it with a damp wet cloth and keep aside for 10 minutes.
- Grease your palms with oil/ghee and knead the dough again. Pinch a portion of the dough and roll it into equal sized balls. The rolled balls should be smooth without any cracks.
- Heat oil/ghee in a pan, and when the oil is hot enough, drop few balls carefully. Always fry the jamun in medium flame only. Turn the balls carefully on all sides to get even browning.
- Keep the jamun in a kitchen towel for 5 minutes, to absorb the oil. Never add the jamun to hot sugar syrup (warm only) as it will shrink in size. The jamun absorbs the sugar syrup very fast and give at least 2 hours soaking time.
Enjoy this gulab jamun with instant mix, warm or chilled.
2. Never knead the dough tightly, else it makes the jamun dense and hard.
3. If the dough turns sticky by mistake, add 2 tsp of maida for binding.
4. If the dough turns dry, add very little milk or water to troubleshoot it.
5. When resting the dough (pic 8), always cover it with a damp wet cloth or plate, else it becomes dry.
6. If the balls crack when rolling, it means the dough is dry. Then add 1/2 tsp of milk to the dough, knead again and then proceed.
7. Ensure the rolled jamuns are without any cracks, else it disintegrates in oil when frying.
8. I used oil for frying. If preferred, jamuns can be fried in ghee, which lends a wonderful aroma and authentic taste too.
9. Always fry the jamuns in medium flame, else it won’t get cooked inside and gets burnt outside very soon.
10. Sugar syrup should be warm while adding jamun. If it is hot, the jamun will shrink in size.
11. Addition of saffron strands and rose essence is optional, but it adds more flavour. It tastes good with cardamom pods alone.