Soft and Juicy Gulab Jamun Recipe from Ready Mix

Step 1: Prepare the Sugar Syrup

In a pot, combine 3 cups of sugar and 3 cups of water. Stir continuously until the sugar dissolves and the mixture comes to a boil to prevent caramelization. Once boiling, cook on high flame for 4-5 minutes until the syrup is slightly sticky but does not form a string. Add cardamom powder and rose essence for flavor and aroma. Set aside to cool to a lukewarm temperature.

Step 2: Prepare the Gulab Jamun Dough

Grate 100 grams of paneer and mash it well. Sieve 200 grams of Gulab Jamun ready mix into a large bowl. Sieve the mashed paneer into the ready mix. Mix the paneer and ready mix thoroughly. Gradually add milk (without cream) little by little, kneading the mixture until a soft, smooth dough forms and starts to release a slight oiliness. Cover the dough with a damp cloth and let it rest for 10-15 minutes.

Step 3: Shape the Gulab Jamuns

Take small, equal-sized portions of the dough. First, press each portion firmly between your palms to remove any air pockets, then gently roll it into a smooth, crack-free ball. Ensure the balls are not too large, as they will expand during frying and soaking. Continue shaping in batches.

Step 4: Fry the Gulab Jamuns

Heat oil in a deep pan until it is warm, not boiling hot. Keep the flame on low. Gently drop 5-6 shaped gulab jamuns into the warm oil. Using a slotted spoon, gently stir the oil around the gulab jamuns to help them roll and cook evenly. Once they turn light golden brown, increase the flame to medium and continue frying, turning occasionally, until they achieve a dark golden brown color.

Step 5: Soak in Sugar Syrup

Once fried to a dark golden brown, immediately remove the gulab jamuns from the oil and transfer them into the lukewarm sugar syrup. Ensure the syrup is lukewarm, not hot or cold. Repeat the frying process with the remaining dough. Let the gulab jamuns soak in the syrup for at least 30 minutes to 1 hour to become soft and juicy.

Step 6: Garnish and Serve

After soaking, garnish the gulab jamuns with chopped pistachios. Serve warm or at room temperature.

• Maintain a 1:1 ratio of sugar to water for the syrup.

• Stir the sugar syrup continuously until it boils to prevent caramelization.

• The sugar syrup should be slightly sticky, not form a string.

• Adding paneer to the ready mix makes the gulab jamuns softer and tastier.

• Use milk without cream for kneading the dough.

• Knead the dough until it releases oil, indicating it's ready.

• When shaping, press the dough firmly first, then gently roll to ensure no cracks.

• Make gulab jamun balls medium or small, as they expand during frying and soaking.

• Fry gulab jamuns in warm oil on a low flame initially, then increase to medium for a dark golden brown color.

• Do not make all gulab jamun balls at once; prepare and fry them in batches to prevent the dough from drying and cracking.

• Soak the fried gulab jamuns in lukewarm sugar syrup.