Gulab Jamun is one of the easiest, but tasty sweet cum dessert.
It could be either prepared for festivals like Diwali, Dasara, Holi etc ( But not vrathas) . Also it is suitable if any sudden guests arrive home.
1 Ready made packet around –> 250 grams
Sugar –> 250 grams
Water : Sugar ratio –> Equal
Ghee – 1 tspn
Cardamom 2 to 3 powdered with Sugar in a mixer/Mortar and pestle
 Mix Gulab Jamun mix with 1/4 cup of water or just sprinkle water to make a soft pilable dough. Knead it very well with the backward side of the fist.
 Keep aside for 5-10 mins…
 Sugar Syrup::: Put 1:1 measure of Sugar and water in a pan and keep stirring continuously until sugar dissolves and mixture starts to boil (boiling would be enough for this sweet, extra care on consistency of syrup is not much required, hence it is an easy sweet to try even for beginners ). Keep it aside to cool. To this add cardamom powder or rose essence for good aroma and little Kesar for color.
 Now heat oil in another pan for deep frying.. Another side, take the rested pilable dough from step 1 and 2, and knead it well once again. Take some oil/ghee in hand smear it over the palm and gently make small rounds and deep fry..
Keep aside for it to cool and then soak in the Sugar syrup in step 3.
Serve it in bowls and enjoy with kids/guests. 🙂
Though many of us know the Jamun making procedure, there are few hints which might be helpful tips:-
 Kneading the dough, as soft as possible.
 Making the rounds ( before frying ) into a very soft textured ball, so that the resultant texture also remains soft.
 Making small balls are enough, because the size increases once the ball is soaked in Sugar Syrup.
 Before soaking the jamun balls in sugar syrup, cool either the Sugar syrup or the deep fried balls very well or if possible both. If both are hot, definitely there are chances that the jamun breaks out immediately.
 We can make the shape into small ovals than the regular round shaped jamun balls.
 Fry in medium flame to ensure that the Jamun doesnt burn into black and inside part remaining uncooked.
Hope these are helpful tips.