Oct 14, 2011

Gulab Jamun (made from MTR Gulab Jamun Mix)

Gujab Jamun (made from MTR Gulab Jamun Mix)

Please use same measuring cup to measure Gulab Jamun Mix, sugar and water.

Makes: 11


1 cup / 200 ml MTR Gulab Jamun Mix (Indian standard measuring cup of 200 ml / 8 oz capacity)
1/4 cup (3 tablespoons) milk
2 teaspoon oil / ghee
225 ml oil for frying
1 cup / 200 ml  sugar (or 1 cup + 2 tablespoons)
1 cup / 200 ml  water (or 1 cup + 2 tablespoons)
1/4 teaspoon cardamom powder


In a wide bowl, add 1/4 cup milk gradually to 1 cup MTR Gulab Jamun mix and knead gently into smooth dough. Keep aside for 5 minutes.

Apply oil or ghee on both palms, then shape the dough into small balls.

Heat oil in a frying pan. Do not fry on high heat. Reduce the heat to low and deep fry on both the sides until golden brown in batches (5 jamuns at a time). Drain out from the oil and keep aside.

In a wide bowl, boil sugar and water for 10 minutes (until slightly thickens) on a medium heat. Switch off the heat. Sprinkle cardamom powder.

Soak fried gulab jamuns in hot sugar syrup for 20 minutes until they completely absorb the syrup. Serve warm or cold.

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