Homemade Kesar Gulab Jamun from Mix

Step 1: Prepare Gulab Jamun Dough

Empty the Dabur Hommade Kesar Gulab Jamun Dessert Mix into a bowl. Gradually add milk, a little at a time, and knead gently to form a soft and smooth dough. Ensure there are no lumps.

Step 2: Shape Gulab Jamuns

Divide the prepared dough into small, equal portions. Roll each portion between your palms to form smooth, crack-free balls. Aim for uniform size for even cooking.

Step 3: Prepare Sugar Syrup

In a pan, combine sugar and water. Place the pan on a stove over medium heat. Bring the mixture to a boil, stirring until the sugar dissolves completely. Add the cardamom pods and let it simmer for 3-5 minutes until a light, slightly sticky syrup forms. Do not make it too thick.

Step 4: Fry Gulab Jamuns

Heat oil in a deep pan over low to medium heat. Once the oil is hot (but not smoking), gently drop the prepared Gulab Jamun balls into the oil. Do not overcrowd the pan.

Step 5: Achieve Golden Brown Color

Fry the Gulab Jamun balls, turning them occasionally with a slotted spoon, until they turn a rich golden brown color on all sides. This usually takes about 5-7 minutes per batch.

Step 6: Soak in Syrup

Carefully remove the fried Gulab Jamuns from the oil using a slotted spoon and immediately transfer them into the warm sugar syrup. Ensure they are fully submerged. Let them soak for at least 30 minutes to absorb the syrup and become soft and juicy.

Step 7: Garnish and Serve

Once the Gulab Jamuns have soaked sufficiently, transfer them to a serving bowl. Garnish generously with sliced almonds. Serve warm or chilled as desired.

• Ensure the Gulab Jamun balls are smooth and crack-free to prevent them from breaking during frying.

• Fry the Gulab Jamuns on low to medium heat to ensure they cook evenly from the inside out.

• Soak the fried Gulab Jamuns in warm sugar syrup for at least 30 minutes for best absorption and softness.

• Add a pinch of saffron strands to the sugar syrup for enhanced flavor and color.

• Garnish with chopped pistachios or silver leaf for a more festive presentation.