Easy Gulab Jamun with Instant Mix

Easy Gulab Jamun with Instant Mix – why not open a pack of ready mix to whip up some tasty gulab jamun was the mood 🙂 … so grabbed a pack of Gits Jamun Mix which though sounds easy with pack instructions is still a tricky episode. Why would they give everything in grams.. ml.. as if we are always equipped with food weighing scale at home, why not give cup measures?? what’s the deal with that? Anyways.. here’s the measures in simple cups and spoons… i have flopped many times in making these jamuns, one mess per brand, lol. So, wanted to share my experience in making these with lots of tips to get the best soft jamuns….lets gooooooo

If wanna to try making from scratch…Gulab Jamun

Ingredients for Jamun

Gits Jamun Mix – 1 packet (100 grams)(roughly 3/4 cup plus 1 tablespoon)
Milk – 5 tablespoons
Baking soda- a tiny pinch
Oil – 2 cups (for deep frying)
Ghee – 1 tablespoon (for shaping)

Ingredients for Sugar syrup

Sugar – 1 & 1/2 cup
Water – 1 & 1/2 cup
Cardamom – 2
Rose essence – 2 drops
Food color – a pinch (orange or kesari color)

Lets see how to make these Easy gulab jamun using Instant mix.

I am using 100 grams Gits instant jamun mix for this recipe and all the above measures are for 100 grams of that powder.

Packet instructions ask you to use either water or milk for the jamuns… I decided to use milk as my aim is to get them soft. Warm up that measure of milk… (lukewarm and not hot) Add in a pinch of that baking soda to that mix.

Add one tablespoon milk at a time and start gathering the dough. Knead lightly to bring them together. It will be very sticky… is absolutely normal, don’t panic!

Now apply ghee and divide the dough into equal potions… roughly makes about 20.

That ghee will help to seal all the cracks. Don’t press to hard to make the dough balls, they will not cook. Gently press (to keep them airy inside) make a dough ball, seal all cracks. I made a few tiny balls for testing!

Perfectly sealed. Cover all of them with a cloth to keep them moist or will crack up again.

Mean while heat up the oil and lets do the testing… when the oil is heated to right temperature, try a small dough ball. It has to go down with full force and rise up with a swing and gently jingle in oil. (it shouldn’t break, melt or turn dark brown… none of these should happen) If your oil is too hot… it will turn dark brown, if the dough is too watery then it will melt in oil… too many cracks will break them apart) Read notes for rescue mission 😀 ….

Your oil should be hot but not too hot, always fry the jamun at low temperature. Patience is the key!

See the difference… too hot oil yields the dark jamun which will cook the outer layer nad under cooked inside. The other ones with cracks will slowly break apart in oil.

Now you have mastered the oil temperature… go ahead the fry a few with confidence over very low flame. Keep turning them int he oil to evenly brown. Sing a song and keep doing this until it turns golden brown all sides.

They are done perfectly.

I made mistakes too… kept a few outside for clicking and hence cracks with a few! Move on!

Now for the sugar syrup… erendavathu kandam 😀 Heat water and sugar in a pan.

Keep boiling it over high flame for 5 minutes.. the sugar will initially melt and then thicken a bit. It should coat your spoon… and when you press it should feel sticky and not watery.

Switch off at this stage, add in food color which is optional… but somethings needs to be down to make it appealing! Throw in a few cardamom for flavor.. i don”t like them broken or powdered..they will kill the flavor, just add them to be in there to give a mild flavor.

This one is also purely optional.. but its gulab jamun and you need little rose in it. So few drops of rose essence.

Add in the jamun to the syrup and let it sit for 3 to 4 hours. Don’t jump in and dig…it will take time for them to soak up that syrup. Few hours is a must… overnight preferred if you can wait. They will plump up drink that liquid.

Notes

Makes 20 cute jamuns.
If your jamun melts in oil, then add a little maida and knead again.
If your jamun breaks with cracks opening then… knead again and make fresh dough balls with not cracks, seal them applying ghee.
If the sugar syrup goes to string conistency, then the jamun wont drink the syrup… so be careful not to boil longer. Switch off as soon as they turn lightly sticky.
You may also stuff them with mixed nuts and dry fruits for variations.
Low flame frying is the key… so slow fry the jamun to make them cook thoroughly.

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