We are not actually making gulab jamuns for this recipe but adding the gulab jamun mix to the batter so that the cake is infused with the wonderful gulab jamun flavours. I highly suggest not to alter the recipe as it may not work. After several trial I got these right, just the way one would get in North Indian restaurants and sweet stalls. Soft, juicy, mouth melting and delicious. Let’s start with gathering the ingredients for the dough. I used refrigerated mawa from the Indian grocery store. If you have freshly available, it is even better. in this post i have used gits ready to make gulab jamun mix recipe and the same steps and procedure can be followed with any instant mix recipe. between, i have already shared the traditional gulab jamun recipe with milk powder. however i am sharing this recipe, because i was getting several request for a video post with instant gulab jamun mix. i personally like the former recipe with milk powder and i feel it is more healthy and tasty. having said that, instant gulab jamun with ready mix is a life saver for bachelors or naive cook or enthusiastic. You might have enjoyed these at lunch buffets at Indian restaurants. They are there at any festival, party, birthday, you name it! Using Khoya vs. Milk Powder

Choose a slightly wider pot so all the gulab jamuns get enough space to soak well in the syrup. Add sugar and pour water to it. Heat it on a medium flame until the sugar dissolves completely. Serve Gulab Jamun in a dessert bowl topped with some extra Sugar Syrup and chopped Pistachios. Enjoy after a spicy meal or on special occasions Serving Ideas for Gulab Jamun You just need a few main ingredients to make these perfect gulab jamuns. Make sure all ingredients are at room temperature. If the oil is not hot enough, jamuns will soak up lots of oil and turn soggy. They will also not hold the shape well and may form a crusty layer over the gulab jamuns later. Even if you are living in countries outside India such as United States or United Kingdom you can easily find all the ingredients in supermarkets. However, in some places you may face a bit of challenge in finding Arrowroot (Ararot) powder. If you do find some challenges see if you can grab some All Purpose Flour.

Making gulab jamun with khoya is also easy if you have access to it. Khoya is also known as mawa and is sold in the frozen sections of the Indian grocery stores. There are different kinds of khoya available, this recipe needs plain unsweetened khoya. It is usually labelled as suitable to make gulab jamun. You can also use dry milk powder to make gulab jamun. It is easily available in stores. This is the method that is used by the ready mixes such as MTR and Gits. Gulab Jamun is a classic Indian dessert that is the star of many festive celebrations in India. These are milk-based fried donut balls, which are dunked in sweet sugar syrup to make them melt-in-the-mouth soft. The difference in making this dessert using ready mix and traditional method using Milk Cheese is the preparation of dough.

You should be able to prepare 12 – 15 Gulab Jamun balls with this quantity. The actual quantity will also depend on the size of dough balls that you make. Chef Recommendations for Gulab Jamun

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All-purpose flour (Maida in Hindi) – It helps to bind the dough by forming gluten to keep the balls intact. Refer recipe card and detailed steps to follow ourGulab Jamun recipe. Make this tasty dessert at home and enjoy this festive season. Ingredients for Gulab Jamun

Heat the ghee/oil well in a fry pan/wok to about 325°F (160°C). Gently add the dough balls to the ghee. Do not overcrowd the pan, and fry in batches. Once you see the jamuns are turning firm, then reduce the flame to low and fry gently stirring them until evenly golden. Adding Jamuns To SyrupThese solids were mixed with flour and rolled to jamuns. But this process is tedious so using store bought khoya is an alternate. But store bought khoya or mawa is not easily available outside India and you need to look for it several months ahead of the festive season. In a large bowl, grate or crumble the khoya (or add the milk powder). Add all-purpose flour (maida), baking powder, and cardamom powder to it. Mix it well. Finish making all the balls and keep them covered until the ghee or oil heats up. Making Sugar Syrup Correctly The balls will increase in size after frying & soaking in syrup. So you can make small balls (which also helps with portion control).I made each ball of about 20-25 grams and got 23 balls from the dough.