Easy Gulab Jamun Recipe | Instant Gulab Jamun Recipe with ready mix
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.
The simplest and easiest way of making Gulab Jamun is from ready-mix or instant Gulab Jamun mix from Gits, MTR, Ashirwad etc. Today, we are preparing this recipe with instant Gulab Jamun mix from Gits which can be prepared in just 3 steps. However, you can always replace with any popular brand available near you.
Firstly, we will knead the Gulab Jamun ready mix with milk, however, you can use normal water or lukewarm water to knead. Kneading with milk will give softer and juicy Gulab jamun’s. Later, deep fry the Jamun in ghee or oil and finally dip the fried Jamun’s in warm sugar syrup. Cover with lid and allow Jamun’s to soak the sugar syrup for few hours.
Gulab Jamun Recipe Card
Gulab jamun recipe
Materials
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
Instructions
For making gulab jamun dough:
- 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.
- Cover & let it rest for 15 - 20 minutes. Till then prepare the sugar syrup.
For making sugar syrup:
- 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.
- Mix well until the sugar syrup starts boiling. If the frothy dirt is collected on the top of boiling syrup, collect it with the spoon and discard it.
- When the sugar syrup turns sticky & looks clear, turn off the flame.
- Cover the sugar syrup with lid and keep it aside.
Making gulab jamun balls:
- After 15 to 20 minutes, knead the dough again with light hands.
- 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. Or you can make 30 to 35 small gulab jamun dough balls.
- 21 medium dough balls are ready for deep frying.
Deep frying gulab jamuns:
- 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.
- I have fried 7 gulab jamuns in 3 batches and it took around 9 - 10 minutes for frying 1 batch.
- Fry the balls till it turns golden brown in colour.
- With the help of a slotted spoon, drain the fried jamuns and keep it aside.
- 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.
- After 1 hour, the gulab jamuns have doubled in size and soaked enough sugar syrup.
- Finally, soft and juicy gulab jamuns are ready to be served warm. You can place the gulab jamuns in the refrigerator and serve chilled gulab jamuns topped with icecream.
Video
Step by step instructions:
For making gulab jamun dough:
- 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.
- Cover & let it rest for 15 – 20 minutes. Till then prepare the sugar syrup.
For making sugar syrup:
- 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.
- Mix well until the sugar syrup starts boiling. If the frothy dirt is collected on the top of boiling syrup, collect it with the spoon and discard it.
- When the sugar syrup turns sticky & looks clear, turn off the flame.
- Cover the sugar syrup with lid and keep it aside.
Making gulab jamun balls:
- After 15 to 20 minutes, knead the dough again with light hands.
- 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. Or you can make 30 to 35 small gulab jamun dough balls.
- 21 medium dough balls are ready for deep frying.
Deep frying gulab jamuns:
- 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.
- I have fried 7 gulab jamuns in 3 batches and it took around 9 – 10 minutes for frying 1 batch.
- Fry the balls till it turns golden brown in colour.
- With the help of a slotted spoon, drain the fried jamuns and keep it aside.
- 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.
- After 1 hour, the gulab jamuns have doubled in size and soaked enough sugar syrup.
- Finally, soft and juicy gulab jamuns are ready to be served warm. You can place the gulab jamuns in the refrigerator and serve gulab jamuns topped with icecream.
Important tips for making Gulab jamun’s:
- Knead the dough with warm milk, it gives a smooth texture to Gulab jamun’s.
- Add Gulab jamun’s in moderate hot sugar syrup (not boiling).
- Furthermore, if you like you can stuff dry fruits in jamun’s.
- Add saffron strands in sugar syrup it gives an ultimate taste to Gulab jamun’s.
- Roll the Gulab jamun’s in round shape with no cracks on the balls, otherwise, it would break after soaking sugar syrup.
- Most importantly, fry the Gulab Jamun’s on low medium flame otherwise, it will be uncooked from inside.
- Serve chilled Gulab Jamun’s with a scoop of vanilla ice cream it tastes delicious.
Finally, I would like to share my other Indian sweets recipe like Kalakand, Milk peda, lauki ka halwa, besan ke ladoo, Rabdi, etc. Explore our Snacks recipes from my blog. This includes Aloo matar kachori recipe, litti chokha recipe, matar ke chole recipe, nimki recipe, etc. Also, go through our Indian bread section for a variety of rotis like Butter naan recipe, palak paratha recipe, kachori recipes and thalipeeth recipe.
In addition to this, do visit my other recipes collection from my blog like Main course collection, Breakfast collection, Desserts collection, etc.
This looks wonderful! A quick treat to have when craving for sweets !!
Love to hear you liked it so much, Madhu! Thanks for sharing your feedback.
It looks delicious, and this is my one of the favourite desert of all time, I like it and I love it….
Perfect 👌
It’s looking so yummy. Very easy recipe, thanx for sharing.
Delicious
गुलाब जामुन मेरा को बहुत पसंद है thanks share recipe
गुलाब जामुन बना के देखे बहुत अच्छे लगे आप ऐसे ही हमे नयी रेसिपी बताते रहे
not gona lie, gulab looks just like an orange, is there any other fruit i can use instead of that, http://smithsbakery.info/2020/05/26/super-easy-oven-baked-candied-maple-pecans-cupcake-jemma/
Like!! Really appreciate you sharing this blog post.Really thank you! Keep writing.