Gulab jamun is a most popular sweet all over India which is prepared during major festivals including Diwali.
- 1 pack (200 gram) – Gulab jamun mix
- 1/4 cup – Milk (room temperature)
- 2 tbsp – Ghee
- Oil for deep frying
- Chopped pistachio for garnishing
For sugar syrup:
- 2 cups – Sugar
- 2 cups – Water
- 2 nos – Cardamom
- 1 pinch – Saffron
- Take a mixing bowl, add gulab jamun mix, 1/4 cup milk and knead the mix gently into smooth dough. Keep it aside for 5 minutes.
- Apply ghee on both the palms, then shape the dough into balls (gooseberry sized) as shown in the picture.
- Heat oil in a pan, fry balls over low flame until they are golden brown in color. Do not over cook. Remove from fire and place it to a paper towel to absorb excess oil.
- Meanwhile, make a simple syrup by adding water and sugar. Let the sugar melt completely. Then add the cardamom and saffron and simmer for 5 more minutes or until it is sticky. Switch off the stove.
- Add the fried balls to the lukewarm sugar syrup. Make sure they are completely immersed in the syrup. Let it sit for at least 2 hours before serving. Garnish with chopped pistachio while serving.
- While frying balls, keep flame in low always, If not then the inner portion of the balls may not be cooked properly.
- Do not boil the sugar syrup too much, otherwise the sugar syrup tends to crystallize. Once the sugar dissolves in water, allow them to cook until it is slightly sticky.
- Do not add fried balls immediately in hot sugar syrup. Allow them to rest for at least five minutes before place them in the sugar syrup.
- You can also replace milk with water to knead the dough.