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Gulab Jamun | Instant Gulab Jamun

Gulab Jamun is a delicious, flavourful sweet made by frying jamun mix dough balls and dunking it in flavoured sugar syrup. Gulab Jamun is an anytime snack cum dessert that could be made easily & quickly with store bought jamun mix. Instant Gulab Jamun makes moments a celebration.
Prep Time15 minutes
Cook Time30 minutes
Resting Time30 minutes
Total Time1 hour 15 minutes
Servings20 jamuns
AuthorSharmilee 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 your 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 ladle /spoon this way the jamuns will get evenly fried. 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 at least for 2 hours before you serve. After that if you want you can refrigerate it.
  • Serve Gulab Jamun warm or chilled.

Notes

Making gulab jamun dough perfectly

  • Always sieve the jamun mix before using.
  • Measure the mix only after sieving then add water accordingly little by little to get a sticky dough.
  • The dough should be sticky only then you can shape jamuns without cracks.
  • You can replace water with milk to make the dough.

Making crack free gulab jamun balls

  • Add water little by little to form a sticky dough. Do not add more water else it will become watery.
  • Do not apply pressure while rolling the balls, also do not roll tight. Make sure to grease your palm to get smooth crack free balls.
  • I made small balls so got around 20 small jamuns for 1 cup jamun mix.

Making perfect sugar syrup consistency

  • Always double the sugar quantity. So 1(jamun mix) : 2(sugar).
  • Water should be same as the sugar measure.
  • Make the sugar syrup such that it is sticky while touching with your fingers.
  • If the sugar syrup isn't enough then the jamun will not get doubled in size so use the mentioned quantity.
  • You can add cardamom powder for extra flavor.
  • I love it with saffron and rose essence.

Frying the jamuns perfectly

  • I usually use oil for frying jamuns. But you can use 2 tablespoon ghee along with oil to fry for a great flavor.
  • Oil temperature should be perfect if its too hot then the jamuns will brown on the outside without cooking inside.
  • Always while frying, stir in the oil without touching the jamuns much for even frying.
  • 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.

Adding fried jamuns to sugar syrup

  • Both the sugar syrup and jamuns should be warm not too hot while adding the jamuns.
  • Do not add jamuns to very hot syrup else the jamuns may break.
  • Also be gently while mixing.
  • Rest for at least 2 hours for it to absorb the syrup.
Nutrition Facts
Gulab Jamun | Instant Gulab Jamun
Amount Per Serving (30 g)
Calories 110 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Polyunsaturated Fat 0.05g
Monounsaturated Fat 1g
Cholesterol 6mg2%
Sodium 25mg1%
Potassium 90mg3%
Carbohydrates 23g8%
Fiber 0.01g0%
Sugar 22g24%
Protein 2g4%
Vitamin A 61IU1%
Vitamin C 1mg1%
Calcium 60mg6%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
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