Gulab Jamun Recipe / Instant Gulab Jamun from mix /How to make Perfect Gulab Jamun

Gulab jamun recipe: Gulab Jamun, a small waffle shaped balls deep fried and dipped in sugar syrup, popular in countries of the Indian subcontinent as India, Pakistan, Nepal and Bangladesh gulab jamuns are popular all over India. Every region in India serves these khoya rounds deep fried in ghee/oil and soaked in hot saffron flavored syrup.

A simple gulab jamun recipe:

prep time      cook time       total time                                                    
10 mins           10 mins           20 mins


INGREDIENTS:(240 ml cup used)

2 cups gulab jamun powder (i am using ready to cook sweet mix )
3 cups Sugar (according to your sweetness)
5 green cardamom
water
1/2 cup milk
oil

STEP BY STEP PHOTOS  TO MAKE GULAB JAMUN RECIPE:

.In a bowl add gulab jamun mix add little by little milk/water and make into a dough.The dough         should be slightly sticky  and refuse to leave the fingers grease your fingers and make a stiff
dough this should be the right consistency of the dough.If by chance it turns sticky sprinkle another tbs of plain flour.And keep aside for 10 min.

 .Divide the dough into equal portions and make them round balls.

.Mean while prepare sugar syrup take should a bowl add 2 cups of sugar and 2 cups of  water (water  quantity should be till the sugar immerse in water.

.While boiling syrup add cardamom,boil this untill syrup turns slightly sticky.to check this dip your  fore finger in the syrup and touch  your thumb.You should fell it is slightly sticky.It should not reach  one string consistency.if fail to  make this syrup correctly and the jamus will not sock the syrup and  turn soft.

.Add ghee/oil to a hot pan.I prefer ghee to oil since ghee has better  smoke point than oil and can be
 reused.

.Ghee/oil must be medium hot not very hot.Hence the gulab jamus will brown with out cooking  inside.To check the current temperature add small piece of dough to the oil.The ball must rise slowly  with out changing its color much.This is the right temperature .If the ball rises fast,then it means the  temperature is bit high take off from the stove for a while.
.Add the balls gently fry them.I added all of them at one time but be not sure to crowed them.while    frying them they will increase in size,so provide them enough space in the pan.

.Keep stirring gently to fry them evenly.
.When they turn brown take them off  the pan using deep fry skimmer or strainer drain them very    well.

.Add them directly to the hot syrup.The sugar syrup must be hot not very hot or stream hot.and serve  after 3 hours.