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MTR GULAB JAMUN MIX CRACKED

Gulab Jamun With Mix Stepwise: First let's start by making sugar syrup. The recipe can be doubled easily, adjust the sugar syrup as required Or divide the sugar syrup into 2 parts and soak separately if you are making a big batch Now about the sugar syrup, the syrup should not be very thick, the jamun balls cannot soak thick syrup and will not taste good with thick syrupĮnsure the sugar syrup or paaka is just warm for the jamun balls to absorb the syrup, cold syrup does not get absorbed wellĪlways ensure the balls are added all at once so they absorb the paaka evenly. However, adding milk will decrease the shelf life of the jamun, which is not the case in my home as they don't see the shelf and they are over very quicklyĭo not make the gulab jamun balls very big to start with as they plump when fried and especially when they soak the sugar syrup/paakaįry the gulab jamun balls on low flame only, or they will turn brown and will not have cooked inside Make the dough with milk and little ghee to get extra soft and a beautiful golden colour on the jamun Some very important notes to make good gulab jamun:įirstly, to get smooth gulab jamun, the dough should be slightly sticky, if you make a firm dough, the balls will have cracks on top

Serve them warm or at room temperature!.

Let them soak up the sugar syrup for sometime and plump up.

Slide the warm gulab jamun balls into the sugar syrup carefully, all at once, so they absorb evenly.

Fry the remaining balls in a similar way.

Once they turn golden and crisp, remove them from the oil and add them on a kitchen towel to drain excess oil.

Fry on low flame only, they will start turning golden.

Slide a few jamun balls into the heated oil.

When making the balls, heat oil on low flame.

Start making small balls, they should be smooth and round.

Add few drops of ghee and bring the dough together.

Also more importantly do not make a very tight dough, the dough should be slightly sticky as shown.

Do not knead the dough, just add little milk at a time and bring the dough together.

Now slowly start adding milk/water to the mixture and start mixing.

Crumble the ghee into the jamun mix and mix well.

Break the lumps if there are any and add a Tsp of ghee.

Next let's make the dough for the jamun, in a bowl add 1 Cup heaped mix of gulab jamun ready mix from a packet.

Lastly finish the syrup with a few strands of saffron.

Next add some dried rose petals if you have them.

Also add a few drops of rose water/pure essence.

In a mortar, peel and the elaichi and pound them

Turn off the heat and let the sugar syrup cool down slightly.

Simmer the syrup, you do not need one-string consistency very thick.

Once sugar has dissolved, bring the sugar syrup to a boil.

Bring it to heat and allow the sugar to dissolve on medium heat.

First let's start by making sugar syrup.

The reason why this recipe, gulab jamun with mix is so long is, it includes so many tips and notes for you to make the best gulab jamun with mix! It really was an interesting exercise for me to document so many tips and notes about such a simple recipe. Even I learnt these tips and notes over the years trying, failing, learning from these mistakes and learning from the experience of many bloggers and television programs. For all these problems, the trick is to follow some important tips.

MTR GULAB JAMUN MIX CRACKED

This might seem like a recipe which you can make instantly but many end up with cracked jamun or disintegrating jamun or very hard ones.

I have been asked several questions about making soft gulab jamun at home with the mix. It’s a weakness for those soft, sweet gulab jamun! Make sure to use fresh gulab jamun mix packet. Although I very rarely make use of instant mixes or store-bought mixtures (except some masalas and pickles) gulab jamun with mix is an exception. My favourite is MTR or Maiyas Gulab jamun mix ( *this is not a sponsored post). Gulab jamun with mix makes use of the instant mix available in markets. There is not much of a recipe but it is important to pay attention to the proportions to get smooth soft golden gulab jamun.

Yes, you might be thinking what’s so special in making gulab jamun with mix and what is the recipe here. This time with the most loved sweet by everyone Gulab Jamun with mix. After a hiatus from blogging for over a month, I am back with a new recipe.