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GULAB JAMOON (WITH INSTANT GULAB JAMOON MIX)

Hi ,

Posting nearly after a week of Diwali hoildays..I was too busy for past 5 days preparing for diwali and rarely I got time even to click my recipe photographs.Still I managed to snap some recipes and I will post my diwali preparation all this week.
My mum prepared this Gulabjamoon for this diwali , Gulabjamoon is one of the signature sweet which we prepare for all diwali.She makes jamoon in easy way with Instant Jamoon mix powder , For beginners making jamoons with instant jamoon mix is best and fool proof method.
The recipe is as below,

INGREDIENTS :
Instant Jamoon mix – 1 packet.
Sugar – 3 cups.
Water – 4.5 cups.
Cardamom – 3 nos.
Rose essence – few drops.
Red food colour - pinch ( optional)
Water for kneading – as required ( appx 1/4 cup).
Oil – for deep frying.



METHOD :
  1. In a wide bowl add the jamoon mix and mix it without lumps.
  2. Now add water little by little and mix ( do not knead) to form soft dough ( as in picture).

  3. Keep it aside with bowl closed till you make sugar syrup.
  4. Powder cardamon to coarse powder.
  5. Take a big bowl which must be big enough to immerse all the jamoons.Add sugar ,4.5 cups water and heat in high flame till sugar dissolves.
  6. Once sugar dissolves with water , reduce the flame to medium heat and boil till the syrup starts thickening.

  7. Now add the cardamom powder , rose essence , food colour ,mix once and switch off the flame.
    Sugar syrup consistency
  8. Make small coin sized balls or cylindrical or flat sphere shaped balls out of jamoon dough ( as in picture).

  9. Heat oil in wide kadai and when oil reaches hot temperature low down the heat and add the jamoon balls one by one.
  10. Fry slowly till the jamoon turns to golden brown , remove from oil and drop in warm sugar syrup immediately.Likewise fry all the balls and drop in sugar syrup.

  11. Let the jamoons soaked in syrup for minimum 5 hours.Enjoy the jamoons as it is or with chill icecream.
  12. If refrigerated the jamoons will stay good even for a week , if non-refrigerated they will stay fresh for 2-3 days.

NOTES :
  1. Never knead the jamoon powder , mixing is enough to get soft jamoons.
  2. Don't make sugar consistency to one string , little watery consistency is must to jamoons to absorb the syrup completely.
  3. Never drop the jamoons in very high heat oil , as it will turn the jamoons brown at outer layer but inner layer will stay uncooked.So cook in low flame patiently.When you drop a jamoon ball in oil it must come to oil surface very slowly , this is right heat consistency.
  4. Jamoons will enlarge to double the size after soaked in sugar syrup so make balls smaller.


    HAPPY COOKING!!!



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