The gulab jamuns are festival special sweets popular in India and Pakistan. There are so many different recipes for this delicious dessert, but we are going to share a quick recipe with MTR Gulab Jamun Mix.
You have to be careful while kneading the dough and make a perfectly soft dough. Make all the jamun balls with an even size and you can measure the ball size (12 grams each) as well.
Deep fry the jamuns in ghee/vegetable oil on low-medium heat and continue stirring in between and pour the hot oil on the top of the jamuns. To prevent the jamuns from breaking, make sure the balls are crack-free.
The gulab jamuns are super easy to make with MTR mix and they are soft, juicy, and taste great. Garnish the gulab jamuns with chopped pistachios and serve with ice cream.
Ingredients
For Jamun:
- 175 g mtr gulab jamun mix
- Water for kneading
- Oil or ghee for frying
Sugar Syrup:
- 800 g sugar
- 800 ml water
- ¼ tsp cardamom powder
- 1 tsp rose essence
How to make gulab jamun
For sugar syrup: In a deep pan, add water and sugar. Boil on medium heat to make the syrup. Add cardamom powder and rose essence for flavor.
Boil the sugar syrup for 5 minutes until it gets sticky. Remove from heat and set aside. Keep it warm.
In a bowl, combine mtr gulab jamun mix and water and mix gently to make a soft and smooth dough.
Now, grease your hands with ghee and make small ball-sized jamuns with the dough.
In a large pan, heat the ghee/oil on medium flame and start frying gulab jamuns when the oil is moderately hot.
Fry the gulab jamun on low heat until brown and keep stirring in between.
Transfer the fried gulab jamins to warm sugar syrup, cover with lid, and rest for 20 minutes.
The gulab jamuns will increase in size, almost double in size. Take them out of the syrup and serve with ice cream.
MTR Gulab Jamun Recipe
Ingredients
For Jamun:
- 175 g mtr gulab jamun mix
- Water for kneading
- Oil or ghee for frying
Sugar Syrup:
- 800 g sugar
- 800 ml water
- ¼ tsp cardamom powder
- 1 tsp rose essence
Instructions
- For sugar syrup: In a deep pan, add water and sugar. Boil on medium heat to make the syrup. Add cardamom powder and rose essence for flavor.
- Boil the sugar syrup for 5 minutes until it gets sticky. Remove from heat and set aside. Keep it warm.
- In a bowl, combine mtr gulab jamun mix and water and mix gently to make a soft and smooth dough.
- Now, grease your hands with ghee and make small ball-sized jamuns with the dough.
- In a large pan, heat the ghee/oil on medium flame and start frying gulab jamuns when the oil is moderately hot.
- Fry the gulab jamun on low heat until brown and keep stirring in between.
- Transfer the fried gulab jamins to warm sugar syrup, cover with lid and rest for 20 minutes.
- The gulab jamuns will increase in size, almost double in size. Take them out of the syrup and serve with ice cream.
