No Mawa Gulab Jamun

Step 1: Prepare the Gulab Jamun Dough

Pour 200g of instant Gulab Jamun mix into a mixing bowl. Gradually add 3/4 cup of water, kneading for about 4 minutes until a soft, pliable dough is formed, similar to roti dough. Cover the dough and let it rest for 15 minutes.

Step 2: Prepare the Sugar Syrup (Chasni)

In a pan, combine 4 cups of sugar and 3 cups of water. Stir until the sugar completely dissolves. Add 3-4 cardamom pods and a pinch of saffron (kesar) for flavor. Cook the syrup on medium heat for 5 minutes after the sugar melts, until it becomes sticky but does not form a string. Turn off the heat and let the syrup cool slightly to a lukewarm temperature.

Step 3: Shape the Gulab Jamuns

After the dough has rested, apply a little ghee to your palms to prevent sticking. Take small portions of the dough and roll them into smooth, elongated gulab jamun shapes. Ensure there are no cracks on the surface of the shaped pieces. This recipe yields about 14-15 large gulab jamuns.

Step 4: Fry the Gulab Jamuns

Heat oil in a pan over low heat. The oil temperature should be low, with small bubbles forming when a tiny piece of dough is dropped in. Gently place the shaped gulab jamuns into the oil. Fry them for about 5 minutes per batch, or until they turn golden brown, continuously flipping them to ensure even cooking. Do not fry at very high heat, as this can make them hard or uncooked inside.

Step 5: Soak in Sugar Syrup

Once fried to a golden brown, immediately transfer the hot gulab jamuns into the lukewarm sugar syrup. Ensure they are fully submerged. Cover the pan and let them soak for 1 to 1.5 hours. During this time, the gulab jamuns will absorb the syrup, double in size, and become incredibly soft and juicy.

Step 6: Serve

Serve the soft and juicy gulab jamuns warm or at room temperature. You can garnish with a few more strands of saffron if desired.

• Ensure the oil temperature is low when frying to prevent the gulab jamuns from becoming hard or uncooked inside.

• Continuously flip the gulab jamuns while frying for even browning.

• Soak the fried gulab jamuns in lukewarm sugar syrup for best absorption and softness.

• You can shape the gulab jamuns into round balls instead of elongated shapes.

• Add a few drops of rose water or kewra essence to the sugar syrup for an enhanced aroma.