Readymade Gulab Jamun

One of my favorite or my household s is Gulab Jamun any day or any time. I usually prefer to make it from scratch as it gives you immense satisfaction. But during Diwali or at times when you need to make a sweet in a short span of time. This is when Ready made Gulab Jamun mix comes handy. I always have this in my pantry, you never know when the situation will come to make them

One pack of mix will yield nearly 25 - 30 jamuns. the number is good enough to cater to a family of 6 people. Very simple to make but yummy to taste just in the matter of an hour s time. 

Ingredients:

Gulab Jamun mix - 1 packet

Sugar - 3 cups

Water - 3 cups

Cardamom and green camphor - for flavoring  

Method:

Empty the contents into a wide mouth vessel

Add milk little by little and make a dough out of the mix

Set the dough aside for about 20 mins time 

Then make small balls out of the dough.

You can also make a mixture of nuts and stuff them into the balls

Heat oil in a wide skillet and add the balls in batches of 5 or 6 

Remove them when they turn Golden Brown onto a tissue paper.

On parallel you need to prepare the sugar syrup.

Take water and sugar in the ratio of 1:1 and make it boil in a pan

Add the cardamom and camphor to add flavor to the sugar syrup

When you get one string consistency, stop the flame.

Add the fried Gulab jamun in the syrup as and when you deep fry them

Leave it aside for about an hours time. 

Yummy, slurpy Gulab jamun ready to eat

You can serve it with ice cream or eat it as such

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 17

Day 6 - Blogging Marathon - Gulab Jamun with Icecream

Here I am in the penultimate day of the Blogging Marathon. This post is about the sweet I prepared for my nephew P who was here on vacation. I have heard from his mother, my cousin sister in law that he likes anything that is made in a restuarant style. So that is when this idea of Gualb jamun with Ice cream hit me.
My nephew loved it so did his cousin who came with him. He has gone back to Australia, but from what I hear from my SIL is that he still keeps talking about Gulab Jamun and Ice cream.

This is what I used to make Gulab Jamun

• Khova – 11/2 cups
• Maida – 1 cup
• Sugar – 3 cups (if you want excess syrup i.e floating jamuns increase by a cup)
• Water – 1 cup (increase if you’re increasing sugar)
• Cooking Soda – 3 pinches
• Cardamom – 4 pods
• Saffron leaves – a few
• Oil – 1 cup (for deep frying)

How I made it

• Combine sugar and water in a flat bottomed broad pan and simmer on a low heat until sugar dissolves.
• Add cardamom powder and saffron leaves and remove from fire.
• Knead khova, maida and soda and quickly shape into elongated balls.
• Heat oil on a medium flame.
• Fry the jamuns till golden brown over a low to medium flame, keeping oil temperature uniform. Oil should not smoke.
• Drain the jamuns and soak in the warm sugar syrup.
  

PS : I adopted the recipe we used for ICC in November 2010

Serve the jamuns with Ice cream, not only children adults will also love it.

Let us see what my fellow marathoners are cooking.

30 Minutes Meals:Priya Mahadavan, Pavani
Seven Days of Salad: lla, Divya Vikram
For Ongoing 7 Events: Priya Suresh, Suma Gandlur, Harini
Kids Friendly: Vatsala, Jay
Seven Days of Rice: Veena Krishnakumar, Priya Vaasu, Padma Rekha

Gulab Jamun - October ICC

Here comes the Indian Cooking Challenge for the Month of October Gulab Jamun...Hmmm.. mouth watering sweet indeed.

This sweet is a favourite of the whole house hold, especially dad. He loves sweet in any form . Making it from scratch was a whole lot fun and I enjoyed it completely.

Ingredients

Khova – 11/2 cups
Maida – 1 cup
Sugar – 3 cups (if you want excess syrup i.e floating jamuns increase by a cup)
Water – 1 cup (increase if you’re increasing sugar)
Cooking Soda – 3 pinches
Cardamom – 4 pods
Saffron leaves – a few
Oil – 1 cup (for deep frying)

Method

1. Combine sugar and water in a flat bottomed broad pan and simmer on a low heat until sugar dissolves. Add cardamom powder and saffron leaves and remove from fire.
2. Knead khova, maida and soda and quickly shape into balls.
3. Heat oil on a medium flame. Fry the jamuns till golden brown over a low to medium flame, keeping oil temperature uniform. Oil should not smoke.
4. Drain the jamuns and soak in the warm sugar syrup.