Name: Instant gulab jamun recipe using jamun mix
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 20 jamuns
Ingredients: 1 cup jamun mix; water as needed; oil to deep fry; chopped pistachios just for garnish; ghee(to grease your palm); 2 cups sugar; 2 cups water; 5 strands saffron

Instant mix gulab jamun recipe using instant mix – Year after year the most requested recipe here is this but I kept postponing it as I myself had to give few trials before posting this gulab jamun recipe here.I have seen amma make this few times but have never tried it on my own.When I started blogging I tried it once and it flopped after that I didn’t dare to try it at all even after trying few jamun recipes.Have helped amma few times but didn’t gain courage to try it on my own.

Last year bought a pack of jamun mix to try and post for Diwali but couldn’t make as I was not at all confident.But few months after last Diwali finally tried and it came out soo soft and melt in the mouth yayy!! Yes these pics were waiting for almost a year to show up here 🙂

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5 from 1 vote

Instant gulab jamun recipe using jamun mix

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Dessert

Cuisine: Indian

Servings: 20 jamuns

Author: Sharmilee J

Ingredients

1 cup jamun mix
water as needed
oil to deep fry
chopped pistachios just for garnish
ghee(to grease your palm)

For the sugar syrup :

2 cups sugar
2 cups water
5 strands saffron

Instructions

Take any jamun mix, I used MTR mix.Transfer to a sieve and sieve it well.If there are lumps, press with your fingers and sieve it.
Then measure and take it in a mixing bowl.Add water little by little.I used little less than 1/4 cup water.You can replace water with milk too.
It should just get together to form a sticky mass. Do not knead just use your finger tips for mixing. Do not panic seeing the sticky dough, if the dough is stiff ur jamuns will become dry and start to break while frying.Keep the dough aside for 15 mins.
Take sugar in a pan, add water to it.
Let it boil, add saffron.Mix it for the sugar to dissolve quickly.
Boil the syrup until it forms a thick syrup no consistency check needed but the syrup will look more like oil in consistency. It will be glossy just like oil.
Add rose essence and set aside to cool.Now after 15 mins take the dough.
Grease your palm with ghee, pinch the dough and roll into a small smooth ball without any cracks. Do not give pressure while rolling.
Heat oil in a kadai - the oil should not be smoking hot. Pinch a tiny piece of dough and add it to oil, it should rise to top slowly that is the right temperature.If the dough rises immediately lower the flame. So keep in low medium flame through out the process and keep adjusting the flame.Add few balls , While frying do not touch the balls just swirl the oil using a laddle/spoon this way the jamuns will get evenly fried, I saw this tip in a TV show.The jamun grows bigger while frying.
Keep swirling the oil and fry until golden brown in low medium flame.
Remove and drain in tissue paper.Leave in tissue paper for 2 mins.Once the jamuns and the syrup is warm add the jamuns to sugar syrup.
Let it soak atleast for 2 hours before you serve.After that if you want you can refrigerate it.
Serve warm or chilled.

Notes

I made small balls so got around 20 small jamuns.
Oil temperature should be perfect if its too hot then the jamuns will brown on the outside without cooking inside.
If the sugar syrup isn't enough then the jamuns will not get doubled in size.
Both the sugar syrup and jamuns should be warm not too hot while adding the jamuns.
Form a slightly sticky dough to form crackfree jamuns.If the dough is stiff then the jamuns will crack while rolling itself.Be gently while rolling, do not apply pressure.
You can add cardamom powder for extra flavour.

How to make gulab jamun recipe:

Take any jamun mix, I used MTR mix.Transfer to a sieve and sieve it well.If there are lumps, press with your fingers and sieve it.
Then measure and take it in a mixing bowl.Add water little by little.I used little less than 1/4 cup water.You can replace water with milk too.I used 1 cup mix for these jamuns and used the rest for kofta curry.
It should just get together to form a sticky mass.Do not knead just use your finger tips for mixing.Do not panic seeing the sticky dough, if the dough is stiff ur jamuns will become dry and start to break while frying.Keep the dough aside for 15 mins.
Take sugar in a pan, add water to it.
Let it boil, add saffron.Mix it for the sugar to dissolve quickly.
Boil the syrup until it forms a thick syrup no consistency check needed but the syrup will look more like oil in consistency.It will be glossy just like oil.
Add rose essence and set aside to cool.Now after 15 mins take the dough.
Grease your palm with ghee, pinch the dough and roll into a small smooth ball without any cracks.Do not give pressure while rolling.
Heat oil in a kadai – the oil should not be smoking hot. Pinch a tiny piece of dough and add it to oil, it should rise to top slowly that is the right temperature.If the dough rises immediately lower the flame.So keep in low medium flame through out the process and keep adjusting the flame.Add few balls , While frying do not touch the balls just swirl the oil using a laddle/spoon this way the jamuns will get evenly fried, I saw this tip in a TV show.The jamuns grows bigger while frying.
Keep swirling the oil and fry until golden brown in low medium flame.
Remove and drain in tissue paper.Leave in tissue paper for 2 mins.Once the jamuns and the syrup is warm add the jamuns to sugar syrup.
Let it soak atleast for 2 hours before you serve.After that if you want you can refrigerate it.