Gits Gulab Jamun Mix

Product Information

Refer recipe card and detailed steps to follow ourGulab Jamun recipe. Make this tasty dessert at home and enjoy this festive season. Ingredients for Gulab Jamun Fix That Dough:"A pinch of arrowroot, corn flour or even baking powder is my go to ingredient while kneading the dough to ensure that the Gulab Jamuns don't disintegrate during frying." Ghee– Used to add to the dough and for frying the gulab jamuns. You can use a neutral oil to fry the jamuns, but I highly recommend ghee for the best taste. You can consume this dessert during fast (Vrat) by adding Arrowroot powder instead of All Purpose flour.

Please note that this gulab jamun recipe may not work with low fat milk powder. I have used everyday regular milk powder from Nestle. Don’ts For The Sugar Syrup Gulab jamuns are often made during festivals like Eid, holi, diwali & navratri. If you are making these for a special occasion, then you can make these ahead. The balls will increase in size after frying & soaking in syrup. So you can make small balls (which also helps with portion control).I made each ball of about 20-25 grams and got 23 balls from the dough. After eating the gulab jamuns made by my mom, I could really never enjoy store-bought ones, as they were never as soft melt-in-the-mouth, similar to how mom made them. If you have tried the store-bought ones, you will definitely see a difference when you try making them yourself!Fresh Milk Cheese is the key ingredient to make Gulab Jamun. If you are living in India you should be able to find good quality Milk Cheese in near-by shop. In case milk cheese (Khoya) is not of good quality the dough balls may easily break while frying. This will spoil its texture. Fry on medium-low heat. On high heat, they will get dark from the outside but will not be cooked well from the inside. Stir gently so they are golden brown on all sides. Here is the traditional way – Fry gulab jamun in ghee for the real deal! You can fry them in oil to make them lighter. However, I very much prefer the taste of ghee (yes, spoiled by Mom!).

Mix the wet ingredients with the dry ingredients to form a smooth dough. Add more milk if needed. Do not knead the dough as kneading forms gluten and makes hard gulab jamuns. Remove them using a slotted spoon. Add them to the syrup while the syrup is warm (not boiling hot) so they soak in all the sweetness and become soft.If the syrup is too hot, the balls might break. If it is cold, then the balls will not soak the syrup well. Soak for at least 1 hour before enjoying. Soaking for up to 2-3 hours works great too. The result is soft and spongy gulab jamuns filled with sugar syrup. Each mouthful is intensely sweet yet oh-so satisfying.

Gits Food: Easy Meals, Ready Meals and Packet Mixes

The key to milk powder gulab jamun is using curd/yogurt or lemon juice. You will not get the taste of curd or lemon juice in the jamuns if it is used in the mentioned quantities.

After frying for few minutes they will firm up. Keep stirring and fry them uniformly until golden brown. If needed switch the stove flame to low and medium. Gulab Jamun are ping-pong-sized balls made from milk powder and flour. They are then deep-fried until they caramelize to a deep brown before dunked in aromatic rose sugar syrup.Add all the dry ingredients to a wide bowl called for the jamun dough. Mix them well. Make a small well in the centre and pour the wet ingredients. There are many different methods for preparing the dish such as using Milk Cheese or dry powdered milk. For quite sometime, instant ready mix are also available in market to easily make Gulab Jamun at home. Making gulab jamun with khoya is also easy if you have access to it. Khoya is also known as mawa and is sold in the frozen sections of the Indian grocery stores. There are different kinds of khoya available, this recipe needs plain unsweetened khoya. It is usually labelled as suitable to make gulab jamun. If you are serving the next day, just keep some in a bowl and microwave for a few seconds before serving. For two gulab jams, microwave for just 10 seconds. We don’t want them to burn your mouth.