Gulab Jamoon is one of my all time favorite dessert. The term gulab jamun comes from Persian, gulab, "rosewater" referring to the rosewater-scented syrup, and Hindustani jamun, "Syzygium jambolanum", a South Asian fruit with a similar size and shape. Gulab Jamoon is prepared with dough consisting mainly of milk solids and flour, fired in oil and soaked in sugar syrup flavored with cardamom seeds and rosewater or saffron.; later garnished by raosted nuts on top of it (optional). Thanks to ready-to-use gulab jamoon mix, this melt-in-your- month dessert can be prepared easily by anyone. If you are one of those folks who carefully followed every direction on the label but ended up with hard jamoons? Then you must ready my tips below. I only hope it answers all that you are doing wrong before.
One pack of instant gulab jamoon mix (any brand :- MTR, Gits or Nirav; usually 200 gram)
Sugar for making syrup
Oil for deep frying
few strands of saffron
Few nuts roasted for garnishing (optiional)
Prepare sugar syrup first. Use 1:2 ratio of sugar and water and bring it to a boil. Boil it for 5 more minutes and add saffron strands and Cardamom. Turn of the heat; syrup is ready.
Open the mix and transfer it to a mixing bowl. Add 50-60 ml of milk to the mix. Knead gently into a soft and smooth dough. Apply ghee or oil on both palms and shape 20 round and smooth jamoons. Make sure there are no cracks on the dough. Deep fry these jamoons in oil on medium to low heat until golden brown. Drain oil and soak this jamoons in sugar syrup. Allow these jamoon to submerge in the syrup. Gulab Jamoon is ready! Eat hot or chill.
1. The original recipe calls for Gulab (Rose water), but I personally don't prefer the flavor of rose water in my dessert. But if you want to add it, then please add about 3 spoons of rose water to the sugar syrup.
2. Alway fry these jamoon in low to medium heat. The dough balls should turn from white to golden very slow. I will give it anywhere from 3 -4 minutes. If you dough turn golden instantly then you will end up having uncooked jamoon inside. Its very crucial you fry them on a low heat.
3. If you have added extra milk while preparing dough and ended up having little sluggish dough, add a spoon of maida(all purpose flour) flour to thicken it. If you have add less milk and ended up having dough dry; then add little more milk to correct the mistake. Its very important that the dough is perfect otherwise the jamoons may come out hard; unable to soak the syrup in.
4. Make sure the syrup is luke warm when you add the jamoons. If the syrup is hot, the jamoons will submerge fast- giving the taste of a steamed jamoons. If the syrup is cold, the jamoons will not soak in all the sugar syrup - leaving the center of jamoon dry. A perfect jamoon will submerge slowly; I would give it a 2 -3 minute time to submerge in syrup.
5. Once the jamoon are soaked and submerged. Take them out and place them in the serving container. That way the sugar syrup will have place for the new batch of jamoons coming in. Once all the jamoons are fried, soaked in syrup and transferred to a container, pour the remaining syrup in the container and refrigerate it.
6. You can eat Jamoon with babana (if you think its too sweet or just like the combo like I do) or enjoy with halwa or ice cream (if you think it is not sweet enough) or have it with carrot kher. Or just gulp it .... choice is yours!