Gulab Jamun recipe is the most popular and relished Indian dessert which is served to celebrate happiness. Traditionally, it was prepared with khoya (evaporated desiccated milk), which was then deep-fried and dipped in sugar syrup. Preparing khoya itself is a difficult task. Hence, there are several instant ready mix available in the market which makes soft and juicy Gulab Jamun which tastes as good as the ones made from khoya.

Step 1: Ingredients:

For making gulab jamun dough:

200 gms MTR Gulab jamun mix

¾ cup Milk

2 tbsp Ghee for greasing hands

For making sugar syrup:

3 cups Sugar I have used organic sugar

3 cups Water

4 Green cardamom pods crushed or powdered

1 tbsp Lemon juice to prevent crystallization

Other ingredients:

Oil/ Ghee for deep frying

Step 2: Instructions:

In a large mixing bowl, add 200 gms of gulab jamun mix and crumble with your fingers before adding milk.

Gradually add ¾ milk and start kneading the dough with light hands. Knead a soft & smooth dough for a few minutes.

Step 3:

In a large and deep vessel, heat 3 cups of organic sugar and 3 cups of water on medium flame. Stir continuously until sugar dissolves. When the sugar is dissolved, add 4 crushed green cardamom pods and a tbsp of lemon juice. When the sugar syrup turns sticky & looks clear, turn off the flame. Cover the sugar syrup with lid and keep it aside.

Step 4:

Grease your palms and fingers with ghee and divide the dough into 2 portions. Make small or medium dough balls depending on your choice. I have made 21 medium dough balls.

Step 5:

Heat oil or ghee on a medium flame for deep frying gulab jamun balls. When the oil is moderately hot, fry the Gulab jamun’s in batches on low flame by stirring in between. With the help of a slotted spoon, drain the fried jamuns and keep it aside.

Step 6:

Immediately, drop the fried jamuns in the hot (but not boiling) sugar syrup and dip with the back of the spoon. Cover the dipped gulab jamuns with the lid and keep it aside for at least 1 or 2 hours.