- Gulab jamun mix - 1 1/4 cup (250 ml)
- MTR Pack is best for this
- water - 1/4 cup
- ghee / oil for deep frying - 100 ml
- Sugar - 2 cups (400 gms)
- water - 2 cups (equal measures of sugar)
- Cardamom powder - 1/8 tsp
- saffron - few strands.
Pour the mix from sachet in to a mixing bowl.
Using your hand gently break down all the lumps.
Immediately add all the water given in the instruction (adding little by little will create lumps and we may need more time to straighten it).
Mix well. At this stage the dough may seem a little sticky.
Allow it to sit for 5 minutes. Now the dough will become hard like chapathi dough.
Divide it into 20 equal parts and make smooth balls of 1 inch diameter with your hand.
Apply ghee / oil to make crack-less balls.
Prepare sugar syrup in a wide vessel. Boil it for 10 minutes to get a single thread consistency.
Add cardamom and saffron to it. Keep it in low heat.
Heat oil in a wok. Reduce flame to minimum and slowly fry the balls to a reddish brown color.
Drain oil and put it in hot syrup.
Take off the heat for sugar syrup now.
Likewise continue for all the jamuns and add them to the syrup.
Now leave it open till the gulabjamun gets cooled. Let them soak overnight or atleast 5 hours.
GulabJamun is ready to Eat