History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
gulab jamun is an indian sweet dessert which is traditionally prepared with evaporated desiccated milk or khoya, fried and soaked in sugar syrup. preparing khoya or mawa could be tedious task and hence there are several instant ready mix easily available in the market which produce soft and juicy gulab jamun. in short the ready mix contains all necessary ingredients to produce soft and juicy gulab jamun.
Prep time 30 mins
Cook time 20 mins
Total time 50 mins
Serves 12 Servings
- 1½ cup sugar
- 1½ cup water
- few strands of saffron / kesar
- 3 cardamom, powdered
- 1 tsp lemon juice
- 1 cup instant gulab jamun mix (i have used 100 grams gits gulab jamun mix, you can use any brand of choice)
- 3 tbsp milk, warm
- oil / ghee for deep frying
Instructions ( 1 cup =255 ml)
- firstly, in a large pan take 1½ cup sugar and 1½ cup water.
- also add few strands of saffron / kesar and get to a boil.
- further simmer for 4 minutes or till sugar syrup turns slightly sticky.
- switch off the flame and add cardamom powder and lemon juice.
- sugar syrup is ready, cover and keep aside.
- now in a mixing bowl take 1 cup instant gulab jamun mix.
- add 2 tbsp of warm milk and combine dough.
- make a smooth and soft dough.
- furthermore, make small balls greasing ghee to hands.
- make sure there are no cracks on balls.
- heat the ghee on low flame and when the ghee is moderately hot, fry the jamuns.
- fry the balls on low flame stirring in between.
- fry till the balls turns golden brown. drain and keep aside.
- immediately, drop the hot jamuns into hot sugar syrup.
- cover the lid and rest for 30 minutes to 2 hours.
- finally, the gulab jamun have doubled in size. serve warm with ice cream or warm.