How to Make Gulab Jamun (Indian Sweet) from Package Mix
Tip the package mix into a mixing bowl., Pour the milk into the package mix., Take the dough out., Form the gulab jamun balls., Continue until all of the dough has been used up. , Heat oil or ghee in a deep frying pan or container., Add the jamuns...
Step-by-Step Guide
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Step 1: Tip the package mix into a mixing bowl.
Stir to combine. , Knead it until it forms a smooth and soft dough. , Coat your hands with ghee or oil, on both palms.
Take small pieces of the dough and shape into balls.
Continue forming a small, round and smooth jamun that has no cracks.
Set aside on a plate or silicone sheet. ,, Heat over medium to low heat. , Fry until golden brown. , Allow the excess oil to drain onto kitchen paper towel.
They're now ready to soak in the sugar syrup (see below). , Bring to the boil, then immediately switch down to a simmer. , Stir the ingredients well to combine them and to help the sugar dissolve.
Do not overheat it, or the syrup will turn into caramel.
If it does begin to caramelize, though, all you have to do is to add a bit of water, stir the ingredients together, and heat it up again. , Then pour it into the serving dish.
This dish must be deep enough to hold all of the jamuns (balls) and the syrup. ,, If you don't wish to wait this long, turn the jamuns in the syrup to at least coat them thoroughly in syrup before serving. , The gulab jamun can be served cold or warmed slightly and served warm. -
Step 2: Pour the milk into the package mix.
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Step 3: Take the dough out.
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Step 4: Form the gulab jamun balls.
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Step 5: Continue until all of the dough has been used up.
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Step 6: Heat oil or ghee in a deep frying pan or container.
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Step 7: Add the jamuns to heated oil.
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Step 8: Remove with a slotted spoon.
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Step 9: Add the sugar and water in a pan.
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Step 10: Heat at a simmer for 5 minutes.
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Step 11: Allow the syrup to cool.
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Step 12: Add the jamuns to the syrup.
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Step 13: Soak the jamuns in the sugar syrup for 30 minutes.
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Step 14: Serve.
Detailed Guide
Stir to combine. , Knead it until it forms a smooth and soft dough. , Coat your hands with ghee or oil, on both palms.
Take small pieces of the dough and shape into balls.
Continue forming a small, round and smooth jamun that has no cracks.
Set aside on a plate or silicone sheet. ,, Heat over medium to low heat. , Fry until golden brown. , Allow the excess oil to drain onto kitchen paper towel.
They're now ready to soak in the sugar syrup (see below). , Bring to the boil, then immediately switch down to a simmer. , Stir the ingredients well to combine them and to help the sugar dissolve.
Do not overheat it, or the syrup will turn into caramel.
If it does begin to caramelize, though, all you have to do is to add a bit of water, stir the ingredients together, and heat it up again. , Then pour it into the serving dish.
This dish must be deep enough to hold all of the jamuns (balls) and the syrup. ,, If you don't wish to wait this long, turn the jamuns in the syrup to at least coat them thoroughly in syrup before serving. , The gulab jamun can be served cold or warmed slightly and served warm.
About the Author
Angela Cooper
A seasoned expert in lifestyle and practical guides, Angela Cooper combines 11 years of experience with a passion for teaching. Angela's guides are known for their clarity and practical value.
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