iChef: Gulab Jamun

It is made of a dough consisting mainly of milk solids, traditionally, khoya, an Indian milk product (buffalo milk) is rolled into a ball together with some flour and then deep fried. It is then put into in a sugar syrup flavored with cardamom seeds and rosewater, kewra or saffron. These days, gulab jamun powder is also commercially available, so the dessert can be prepared easily. Gulab jamun is common at weddings.

Gulab Jamun gets its brownish red color because of the sugar content in the milk powder or khoya. In other types of gulab jamun, sugar is added in the dough, and after frying, the sugar caramelization gives it its dark, almost black colour, which is then called kala jamun, "black jamun".

The Instant Gulab Jamun Mix is made up of Skim Milk Powder, Maida (Superfine Flour), Ghee, Sugar and other ingredients. It is always good for health, to eat, the Instant Mix Gulab Jamun powder as it does not uses the traditional, conventional Mava (Milk Solid), as these days the News are very sensitive about Mava, which is very harmful and many people are suffering from Food Poisoning and even serious problems after consuming the Mava.The survey says that the Instant Gulab Jamun Mix taste better than the Traditional Mava made Gulab Jamun .

Before marriage I used to help mom in making the small balls while she does the frying part. After reaching USA this was the main item in any party and the fun part was that all the kids love this sweet and they keep eating it non stop. As here my hubby also loves this I keep an instant mix packet in my pantry all the time and use it on long weekends when he is at home to relax and enjoy his favorite item.

serves 25 jamuns

INGREDIENTS:

Gits instant Gulab jamun mix packet- 1 (Makes around 20 small balls)
Sugar - 2 cup
Water - 2 cup
Cardamom pods- 5
Milk - three to four tablespoons (You can use water too)
Oil to fry

How to Prepare:

Step 1: Mix in the sugar with the water and allow it to boil .When it reaches a syrup consistency add some cardamom pods and switch off flame.

Step 2: Gently fold in three to four tablespoons of milk and bring the powder to a smooth consistency. Do not add more milk as it would make the dough soggy . If milk is less then it would form cracks and would break apart while frying and immersing in syrup.

Step 3: Roll it firmly and smoothly into a small ball without any cracks.For this you can smear your hands with little ghee or butter as this would make the balls soft in the outer part and also the batter would not stick to your hands while rolling.