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Gulab Jamun
Gulab Jamun is my favorite dessert since my childhood. My mom makes the yummiest gulab jamuns of all. On almost all the occasions, in India, she makes them from scratch.But here in US, since I don’t get mava as we get in India, so with my mom’s suggestion, I tried these Gulab Jamuns from the Chitale gulab jamun mix [from Pune]. They turned out pretty good.
Chitale gulab jamun mix is now available is most of the Indian grocery stores in Bay Area.
Ingredients: For Gulab Jamun (50 pieces)
Chitale Gulab Jamun mix- 1 pkt [400 gms]
Sugar – 6 cups
Cardamon powder (Elachi powder) – 2 tsp
Saffron strands (Kesar) – ¼ tsp
Goldan raisins (kismis) – 1/2 cup
Water – 240 ml (1.5 cups for making gulab jamuns)
Water – 6 cups [for syrup]
Method:
- In a bowl, gradually add little by little, 1.5 cups of water to the mix. Mix well.
- Gently knead the mixture to make it an even dough.
- In another large vessel, take 6 cups of water and add 6 cups of sugar. Also add saffron and cardamom powder to it. Bring it to a boil. Mix it well and boil again.
- Take the dough and divide it into small 50 parts. Take golden raisin and put one raisin in the center of each portion. Roll each portion into a smooth ball. Make all the balls and keep aside.
- In a pan, heat cooking oil for frying the gulab jamuns. Deep fry the gulab jamuns on medium high heat. It should take approx 7-8 minutes to become golden brown. If it happens before that, oil is too hot and jamuns won’t be able to cook all the way through. If it takes more time than 7-8 minutes, the oil is not hot enough.
- Drain all the fried gulab jamuns on a kitchen towel. Let it sit for 4-5 minutes and then add all jamuns to the sugar syrup. Let them completely soak for couple of hours.
- Gulab jamuns are ready to eat.
Serving Suggestions:
Enjoy Gulab jamums hot or chilled. I prefer them hot with chilled vanilla ice-cream on the side.
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