Dry gulab jamun is not only easy to make but also very delicious. I have used only ready made gulab jamun mix to make these dry gulab jamuns. Even beginners and novice cooks can try this recipe with success. This is a quick, easy dessert for festivals, parties, get together and potluck. Today we will learn how to make dry gulab jamuns with ready mix following this easy recipe with step wise pictures.
Dry Gulab Jamoon Recipe with Ready mix
Prep Time : 10 mins
Cook Time : 25 mins
Serves:14 Dry Gulab Jamuns
Recipe Category: Dessert-Easy Diwali Sweets
Recipe Cuisine: Indian
Author:Padhu Sankar
Serves:14 Dry Gulab Jamuns
Recipe Category: Dessert-Easy Diwali Sweets
Recipe Cuisine: Indian
Author:Padhu Sankar
Ingredients needed
Gulab Jamun Mix – 1 cup
Sugar – 1 cup
Water – 1 cup
Lemon juice – 4 drops
Cardamom powder – 1/8 tsp
Saffron – 5-6 strands
Oil for frying jamuns
Dry coconut powder/desiccated coconut powder – 1/4 cup
Powdered sugar – 2 tsp
Pistachio – 1 tbsp chopped
Preparations
You can use any gulab jamun mix. I used MTR gulab mix. First sieve the gulab jamun mix to prevent lumps.
Mix sugar and water, stir for the sugar to dissolve slightly. Then switch on the heat and boil it. Add lemon juice and boil for 8-10 minutes or until slightly sticky consistency. Turn off the heat and add saffron strands and cardamom powder. (lemon juice is added to prevent crystallization of sugar)
Now we will make the dough. Add water little at a time and make a soft and smooth dough. I added approximately 1/4 cup of water for 1 cup gulab mix. It is an approximate measure. You may need less or more. Do not knead the dough. Cover and let the dough rest for 5 minutes.
Divide the dough into equal parts. Grease your hands with ghee and make smooth balls out of it. Make sure that there are no cracks.
Method
Heat oil (to know if the oil is hot, just drop a piece of dough into the oil, if it raises to the surface immediately, the oil is hot). Now reduce the heat to low and drop 3-4 balls depending on the amount of oil used.
After the first few seconds, keep stirring gently so that it cooks well and gets an even color all over.
Once the color changes to brown, remove the gulab jamuns from oil with a slotted ladle and drop it into the warm sugar syrup. Note – the sugar syrup should be warm and not hot or cold.
The gulab jamuns should soak fully in the sugar syrup. Let it remain in sugar syrup for 30 minutes.
After 30 mins – Mix dry coconut powder with powdered sugar. If you cannot get desiccated coconut powder, grate kopra and use it.
Remove the gulab jamuns from the sugar syrup and roll it in the mixture, so that it is well coated on all the sides.
Decorate it with chopped pistachios. You can arrange it in cupcake liners if preferred.
Enjoy making this quick, easy dessert this Diwali 2017.
Refer more than 70 Diwali Sweets and Snacks Recipes
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Wow super my favorite blog
only padhuskitchen your dishes super
Hey hi, nice recipe, going to try this, thanks, I have a query, how to store these, like when to refrigerate or have it in room temperature for how many days. Thanks again, Sree
Refrigerate it after a day of preparation.
Thanks Padhu mam, such a wonderful and easy recipe, I have a query, how can we use the sugar syrup mam, kindly reply