How to make Instant Gulab-Jamuns?

Gulab-Jamun is one Indian dessert that’s loved by all. Traditionally, gulab-jamuns are prepared with mawa (khoya) and paneer (cottage cheese). However, many a times, following traditional recipe becomes difficult due to crunch. So, if you want to instantly serve guests with some traditional dessert, this gulab-jamun recipe should help you.

Instant-milkpowder-gulab-jamun

These instant gulab-jamuns are really simple and easy to make. Frankly speaking, whoever I have served these gulab-jamuns, everyone has asked for its recipe. They taste just like traditional rich gulab-jamuns.

It’s long due to share the recipe to so many of my bhaili’s. So, why not share it on this blog! 🙂

Here is the process I follow to make instant gulab-jamuns:

  • Making time: 25 minutes
  • Serving: 10-11 pieces (medium-size)

Ingredients

  • Milk powder: 1 cup
  • Ghee: 1 tbsp
  • All-purpose flour: ¼ cup
  • Milk: ¼ cup
  • Baking soda: 1 pinch
  • Cardamom powder: ¼ tsp
  • Saffron: few strands
  • Pistachio: ¼ tsp
  • Almond flakes: ¼ tsp
  • Rose extract: ¼ tsp (optional)
  • Ghee for deep frying

Ingredients for sugar syrup

  • Sugar: 1 cup
  • Water: 1 cup
  • Saffron: few strands
  • Cardamom: ¼ tsp

Procedure of sugar syrup:

  • To make the syrup, add water and sugar into a heavy bottom vessel and put it on low flame. It will approximately take 10 minutes.
  • Take a drop of syrup between your fingertips, join your fingers and move them apart. You must see a single strand. This is called “ek taar ki chaashni”. We need “ek taar ki chashni” for gulab-jamuns.

Make the sugar syrup (chaashni) and keep aside. The sugar syrup should be warm while putting gulab-jamuns into it. If the syrup is hot gulab-jamuns will burst.

Also, sugar will thicken a bit on cooling. So, it’s advisable to make it before-hand you will get exact idea on cooling and no chance of any doubt. If on cooling you find syrup too runny put it again on flame and if it’s too thick on cooling just add little water and heat a little. See it’s so easy!

  • Add few strands of saffron, cardamom powder and rose extract in this syrup and keep aside.

Procedure of gulab-jamuns:

  • Mix milk powder, flour, ghee and milk with gentle hands. Milk powder and flour will bind and result in a sticky dough.
  • Cover and let the dough rest for 5 minutes.
  • Gently rub the dough, you will find it little less sticky.
  • Apply ghee on palm and divide the dough into 10 equal portion.
  • In each potion add a stuffing of pinch of cardamom powder, saffron and make smooth ball.
  • Heat ghee in a heavy bottom skillet and fry balls on medium heat till they are golden.
  • Immediately soak them in warm sugar syrup.

After dipping gulab-jamuns in sugar syrup, cover the vessel with a plate. Let gulab-jamuns soak the syrup for an hour before serving. You will notice the increase in size of gulab-jamuns.

easy-gulab-jamun-recipe

Garnish with few almond and pistachio pieces before serving. You can increase these gulab jaumuns richness by adding a generous amount of kesaria rabdi on it just before serving.

If you like traditional Indian desserts you will also love instant moong daal halwa.

Do visit and like Bhaili’s Facebook page to get regular updates. You can also find me on Pinterest. You may also subscribe to this blog by entering your email-id in EMAIL SUBSCRIPTION section (top of the right-hand column for desktop-readers and bottom of screen for mobile-readers).

Instant Moong Daal Halwa

Diwali is the busiest time for us ladies. So much work – shopping, decoration, gifts to be packed, food preparations etc. However, when it comes to food preparations for Diwali, I look forward more to desserts.

In this busy festival time, I try for dessert that’s easy to make and gets ready quickly, as there are other delicacies to be made as well.

I have grown up having moong-dal halwa on Diwali. My family Diwali celebration is incomplete without desserts like sweet boondi, gulab-jamun, chandrakala and of course this lip-smacking halwa.

Instant moong-dal halwa

So, below I have explained the process of making quick version of traditional moong-daal halwa.

Ingredients for moong dal halwa

  • Moong dal (green gram spilt): 1 cup
  • Mawa/khoa: ¾ cup
  • Sugar: ¾ cup
  • Ghee: ¼ cup
  • Milk: ¼ cup
  • Cardamom powder: 1 tbsp
  • Almond flakes: 1 tbsp
  • Pistachio flakes: 1 tbsp

Process

In the usual version, moong dal is soaked for few hours and then ground to fine paste. However, this paste being sticky, takes longer time to cook which is a tiring process.

Here, in this easy version I have used dry moong dal. No soaking of dal is required, just grind dry moong dal to coarse powder.

Moong-dal powder for halwa

  • Heat ghee in heavy bottom vessel and roast moong dal powder in it till it turns slight golden and you start getting roasted dal fragrance. It will take roughly 15 minutes on medium heat to get dal roasted.
  • Add mawa and mix it properly to break any lumps if any.
  • Add sugar, milk, cardamom powder and stir continuously. Mix for another 2-3 minutes and tasty moong daal halwa is ready.
  • If you don’t want mawa, you can replace it with 2 1/2 cups of milk.
  • Garnish with almond and pistachio flakes before serving.

Easy moong-dal halwa

If you are fond of dal preparations, you may also like moong dal tikki and farra (healthy meal prepared out of chana dal (bengal gram spilt).

Do visit and like Bhaili’s Facebook page to get regular updates. You can also find me on Pinterest. You may also subscribe to this blog by entering your email-id in EMAIL SUBSCRIPTION section (top of the right-hand column for desktop-readers and bottom of screen for mobile-readers).

Making Gulab-Jamuns with Mawa

There are so many recipes of making Gulab-jamun. Like, making gulab-jamuns from milk powder or using bread crumbs to make gulab-jamuns. Traditional recipe of combining mawa (khoya) and paneer (cottage cheese) is an evergreen one.

gulab jamun ready to eat
gulab jamun ready to eat

I prefer those recipes that allow me to use ingredients that I already have at home. I make gulab-jamun using milk powder when I have milk powder at home and want to make some use of it.

When I have residue mawa left from making ghee at home I opt for this recipe to make super soft gulab-jamuns. It’s an easy to make recipe with basic ingredients available at home. I prefer using home-made paneer than ready made ones. However this recipe can be followed to make gulab-jamuns from ready-made mawa and paneer.

mawa from ghee making
residual mawa

Gulab jamun is a popular Indian sweet during festival times. In my family all are blessed with sweet tooth and we need some reason to have desserts. When we have khoya at home it becomes a common discussion at dinner table that what next can be made from it.

In-fact we already had discussion on what can be made from sugar syrup that remains from these gulab-jamun! I suppose my next post will probably be on that. 🙂

So here is the process I follow to make gulab-jamuns.

  • Making time: 45 minutes
  • Serving: 20 pieces (medium-size)

Ingredients for sugar syrup:

  • Sugar: 2 1/2 cup
  • Water: 3 cups
  • Saffron: few strands
  • Cardamom: ½ tea spoon

Ingredients for gulab-jamuns:

  • Mawa: 2 cups
  • Paneer: 1/4 cup
  • All purpose flour (maida): ¼ cup
  • Baking soda: ¼ tea spoon
  • Milk: few spoons
  • Rose extract: ½ tea spoon (optional)
  • Oil/ghee for deep frying
  • Almonds, saffron, Pistachios for garnishing

Procedure of sugar syrup:

  • To make the syrup add water and sugar into a vessel and put it on low flame. It will approximately take 15 minutes.
  • Take a drop of syrup between your finger tip, join your fingers and move them apart. You must see a strand. This is called “ek taar ki chaasni”. We need “ek taar ki chasni” for gulab-jamuns.

You must have heard “ek taar” and “do taar ki chasni” in context of making Indian sweets. I use to get intimidated by these culinary jargon’s. Now I know it simply means no of strings you get during the finger-test. 🙂

Make the sugar syrup (chaasni) and keep aside. The sugar syrup should be at room temperature while putting gulab-jamuns into it. If the syrup is hot gulab-jamuns will burst.

Also, sugar will thicken a bit on cooling. So, it’s advisable to make it before-hand you will get exact idea on cooling and no chance of any doubt. If on cooling you find syrup too runny put it again on flame and if it’s too thick on cooling just add little water and heat a little. See it’s so easy! 🙂

  • Add few strands of saffron, cardamom powder and rose extract in this syrup and keep aside.

Procedure of Gulab jamuns:

  • If the mawa is kept in fridge keep it out for 30 minutes. It will return to room temperature and become soft.
  • Take paneer and mawa in a big plate and mix with hand. After rubbing pass the mixture through the grater. This will further remove any lumps if any and give smooth mixture.
gulab jamun grate the mixture
After grating the mixture
  • Add all purpose flour, baking soda and mix thoroughly. You will notice mixture leaving ghee and your palms will be greasy. The mixture should be soft enough to bind into balls, there shouldn’t be any cracks. If there are any cracks balls will break while frying.
  • If it’s difficult to bind into balls without visible cracks, it means mixture is dry. Sprinkle few drops of milk and then try to bind. You can choose either round or cylindrical shape. Keep the size small as it will double up when soaked in sugar syrup.
gulab jamun shape the dough
shape the dough
  • Before shaping all the balls let them pass through the frying test. To do the frying test, drop two three small balls into hot oil. See if balls are maintaining their shape and are not bursting. If they pass the test then fry other balls too.
  • Just in case if the balls are bursting, sprinkle few drops of milk and mix properly.  Shape the balls and fry them on low flame till they turn golden brown.
  • Carefully fry all the gulab-jamuns in small batches say five at a time. These gulab-jamuns are soft so frying in small batches reduces their chances of breaking.
  • Dip the gulab-jamuns in sugar syrup. Cover the vessel with a plate and let the gulab-jamun soak the syrup for 2 hours before serving. You will notice the size of gulab jamuns have increased.
gulab jamun in sugar syrup
gulab-jamuns soaked in sugar syrup
  • Garnish with few almond, pistachios pieces before serving. Can be served warm or at room temperature.

gulab-jamun

Which other Indian sweets come to your mind while reading this post? What do think what else can be made using residue mawa?