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Ready-mix Gulab jamun
Ingredients:
Ready-mix gulab jamun - 1 packet (175 gms)
Sugar - 3 cups (800 gms)
Green cardamoms powder - 4
Ghee - for frying
How to make ready-mix Gulab jamun
For the dough
1- Take 1 packet of the ready-mix gulab jamun mixture and pour it in a bowl.
2- Add some less than 1/2 cup water in it and mix
3- Apply some ghee on your palms and knead the smoother dough.
4- Cover and keep it aside for 10 minutes
For sugar syrup
1- Add 3 cups of sugar, 3 cups of water and cook until sugar dissolves in it.
2- Stir it in the intervals and its consistency should be slightly sticky.
3- Add 4 crushed green cardamoms and leave the sugar syrup for 2 to 3 minutes to boil.
4- After, 3 minutes the sugar syrup has cooked.
For gulab jamun
1- Melt ghee in a wok.
2- Apply some ghee on your palms and again, knead the dough.
3- Divide it into the smaller sized dough lumps.
4- Grease your hands with ghee, take a dough lump and roll it.
5- Prepare a smooth round ball there shouldn't be any cracks in it.
6- Prepare the balls and place them on the plate.
7- Put a piece of some dough in the heated ghee to check its temperature.
8- Moderately heated oil is required to fry the gulab jamuns.
9- Add the gulab jamuns to fry on the low flame.
10- Flip them once they have fried from the bottom.
11- Stir the ghee to rotate the gulab jamun and fry until they are golden brown.
12- Now, we can stir them directly using the ladle.
13- Drain them out once they are golden brown from all the corners.
14- Add the Gulab jamuns in the warm sugar syrup.
15- It takes 8-9 minutes to fry one round of gulab jamuns
16- Dip the gulab jamuns properly in the sugar syrup for 4 hours.
17- The gulab jamuns have absorbed the sugar syrup and they are ready to be served.
Suggestions:
1- Threaded sugar syrup isn't required for this recipe.
2- We took ghee to fry the gulab jamuns but, you can use the refined oil also.
3- You can increase and decrease the quantity of gulab jamun according to your choice.
4- Never place the ladle directly over the gulab jamuns.
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