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.
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)
- 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.
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.
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