Gulab Jamoon/Jamoon

This is perhaps one of the easiest and quick sweet dish to prepare.  Yet, it is a favourite for most of them.

Preparation Time - 7-10 mins
Cook Time - 30 mins
Serves - ~200gms(7oz) makes 18-20 gulab jamoons or depending on the size you make

Measurements & Ingredients:

• MTR Gulab Jamoon mix packet - ~200 gms or a little less
• sugar - 2 big cups(juice glass measurement)
• water - 2 big cups(juice glass measurement)
• oil for frying
• milk - <1/2 small glass(3 oz-4 oz)

Method:

sugar syrup:

 In a pan add equal measures of water and sugar and bring it to a boil on high flame.  Once it starts boiling well, turn the heat to a little more than medium flame and let it boil for 10-15 mins.  The intent here is to keep the syrup boiling but not on high flame which makes all the water evaporate.  At the end of 10 mins add 1/2 tspn of powdered cardamom(yelakki pudi) and 2-3 saffron strands(optional)

Gulab Jamoon:

In a deep pan add oil for frying and heat it on low-medium flame.  Simultaneously, in a bowl mix the jamoon mix with milk(add milk in very small quantities as this will need

very less milk.  We need a

firm yet soft dough.

 

If you add too much milk, the dough will be sticky and you can't make smooth round balls) and mix to get a firm but smooth dough.  It should not be a sticky dough.  If it turns out to be sticky, add a little more gulab jamoon mix powder and make it firm. 

You need not rest the dough or you need not knead it. 

You can imediately make 20 equal parts and make round

balls (you can grease your palms with oil if needed)

Trick I use - first take the small portion in between your palms and start rubbing them in clock-wise(or in small circles) direction with pressure(not loose) for about 5 rounds and then

release pressure and still
continue rolling them in the

same direction until you get

a nice smooth round ball.

Check if the oil is heated by dropping a tiny piece of dough into oil.  If the oil is heated, you can see the dough rising to the top of the oil and getting fried.

Before dropping the jamoon balls in the oil, lower the heat to sim.  Do not over crowd the pan by add too many jamoon balls.

 There should be enough space because the jamoon balls will double in size when they get cooked. 

           

 Fry these balls in low heat so that the inside of the gulab jamoon gets cooked too.  Initially do not figit with the frying process.  Once you see the colour changing to golden, keep turning the gulab jamoons so that the entire ball gets cooked evenly.  Otherwise, the part facing down will be dark brown and the top part will still be light golden.  When you see the whole gulab jamoon is golden brown colour, take it out in a wide bowl. 

Leave it for 5-7 mins and to this, add the warm sugar syrup.  Keep it closed for 10-15 mins and it is ready to serve.

The 'sugar syrup' process and 'heating the oil' process could be done simultaneously for saving time.

Handle with care :)
My mom says - Do not add hot sugar syrup to hot gulab jamoons.  The chances that the jamoons will break is high.  Also, if you do this, the jamoon will absorb all the syrup leaving almost no syrup.  The best temperature is - the jamoons warm(almost getting cold) and the syrup hot(not boiling hot, but switched off 10 mins back)