Gulab jamun recipe easy | Gits gulab jamun recipe | Instant gulab jamun recipe

Traditional gulab jamun recipe is prepared with milk solids i.e. khoya or mawa, which is not readily available everywhere. Additionally, it is also a tedious job to prepare khoya or mawa at home. This Gits gulab jamun recipe is a complete life saviour to satisfy your instant craving for gulab jamun.

The name gulab jamun itself reveals its meaning. The word Gulab comes from a Persian word, where ‘gol’ means ‘flower’ and ‘ab’ means ‘water’. Here, it is considered as rose water essence syrup. On the other hand, ‘jamun’ is an ‘Indian berry fruit’ which is round and dark in colour. Hence, it is named so for the similar colour, size and shape of the dessert.

What is gulab jamun?

Gulab jamun is an iconic dessert of the subcontinents of India, which is immensely popular in many other South Asian countries too. It is a milk-solid or mawa based sweet where mawa is prepared by reducing the milk by heating it over low flame until it becomes soft solid.

To prepare gulab jamun, mawa balls are deep fried and then dunked in flavoured sugar syrup. It is brown in colour with soft juicy texture.

Gulab jamun is known by various names in different places. In few places, it is considered as Gulab Jam and Gulaabjaanu too.

Types of gulab jamun

Preparing traditional gulab jamun is a slightly complicated and time-consuming process. But everyone loves gulab jamun and to overcome from this problem different types of inventions occurred in Indian kitchen.

Gits gulab jamun recipe is one of my favourite desserts and I have grown up eating this delight. Every year mom prepares different varieties of Bengali dessert like Naru, Payesh, Sandesh, Murkhi and many more on Vijaya Dashami, I mean Dussehra. But one offbeat dessert that she always prepares on public demand during this occasion is Gulab jamun recipe easy with gits mix. Everyone comes to our house to take blessings of the elders and have different varieties of dessert and savoury items. This Gits gulab jamun recipe is a huge hit that never disappointed my mom at any occasion.

I have learnt to prepare Instant gulab jamun recipe from my mom. I have prepared the gulab jamun with Gits. There are many other brands of gulab jamun mix that are available in the market. You can use the same recipe for all of them.

Gulab jamun recipe easy is very simple and gets prepared effortlessly. It requires minimal ingredients and gets prepared very quickly without investing much time. Undoubtedly, traditional gulab jamun tastes best but this instant gulab jamun recipe tastes amazing too. It is so subtle and juicy that it just melts inside the mouth. It could be a perfect dessert for any special occasion.

Gulab jamun recipe easy with step by step photos and instructions have been provided in the ‘Instructions’ section of the recipe. I have included few tips in the recipe to prepare soft and juicy instant gulab jamun.

Tips to prepare soft and perfect instant gulab jamun

How to make gits gulab jamun?

For the instant gulab jamun recipe, I always prepare the sugar syrup first. In a large pan, add measured amount of sugar, water and allow it to boil. Let the syrup boil for 5-6 minutes until it becomes slightly sticky. Stir the content in between so that the sugar gets dissolved quickly.

To flavour up the sugar syrup, I have added cardamom and saffron sticks. You can use rose water too into the syrup if you like.

To prepare the Gulab jamun recipe easy, pour the gits mix into a large mixing bowl and then add milk slowly into the mix and make a sticky dough. Don’t worry as the dough will absorb the moisture with time.

Then grease your hands with some ghee to prepare balls. Pinch small amount of dough and make smooth and crack-free balls using your palms. Make same sized balls with the remaining dough.

On the other hand, put a pan on flame and add ghee or oil to deep fry the balls. Ghee (Clarified Butter) gives a nice aroma to the dessert. But many people prefer healthy oil over ghee. But I suggest adding some ghee in the oil for frying the jamuns. It gives a nice flavour to it. I have added 1 heaped tablespoon ghee in oil for frying the balls. Put the flame in low and wait until the oil is ready.

Add the balls into the oil or ghee when it is medium heated. It should not be too hot or too low in temperature. Fry the balls in low flame and don’t over crowd the pan. You need to be patient at this stage. Fry the balls till dark in colour. The balls will pop up double in size when they go into the hot sugar syrup and the colour of the Gulab jamun will get a bit faded. Fry the balls and drain the excess oil with strainer and directly dunk them in hot sugar syrup. Soak the jamuns in syrup for at least 10-15 minutes.

Ingredients:

• 3 cups Sugar
• 800 ml Water
• 3 Cardamoms
• 10-12 Saffron streaks

• Gits Gulab jamun mix, 250 grams
• 125 ml Milk
• Oil for deep frying
• 1 heaped tablespoon Ghee (Clarified butter) for frying
• ½ teaspoon Ghee (Clarified butter) for greasing the hands

1. Take a wide and deep pan on flame and add 800ml water into it.
   

2. Add 3 cups of sugar into the pan and mix it well.
   

3. Add 3 cardamoms and 10-12 saffron streaks into the pan and mix it.
   
   

4. Put the flame in high and stir the content in between until the sugar gets dissolved.
   

5. Allow the sugar syrup to start boiling and then boil it for 5-6 minutes further until it gets slightly sticky. Cover the pan and set it aside.
6. On the other hand, add the gits Gulab jamun mix into a large mixing bowl.
   

7. Add the measured milk in small quantities at a time and mix it evenly to prepare the dough. Initially, the dough will be too sticky but don’t worry as it will absorb the excess moisture slowly.
   
   

8. Apply ghee on your palms to make greasy so the dough does not stick to your hand.
9. Pinch out small portion from the dough at a time in your hand and fist your hand repetitively by rotating the dough portion. This process helps you to prepare smooth and crack-free balls.
   

10. With the help of your two hands, roll the portion of the dough in between your palms and make a smooth round ball.
    

11. Repeat the process and make equal sized crack free balls with the remaining dough. Place all the balls on a separate plate and keep distance between each ball or else they will stick to each other.
    

12. Take a pan on flame and let it become completely dry.
13. Add enough oil and 1 tablespoon ghee to deep fry the balls. Put the flame in medium low and allow the oil to become ready to fry the balls.
    

14. Add the balls into the oil and deep fry them in low flame.
    

15. Flip the balls gently in between and fry them evenly. Add the balls in small batches. Don’t overcrowd the pan.
    
    

16. Fry them slowly in low flame until the balls become dark brown in colour.
17. Strain the balls with the help of a strainer and remove the excess oil.
    

18. Dunk them directly into the hot sugar syrup (Step 5) for at least 10-15 minutes. The gulab jamun balls pop up double in size.
    

    Note: If the sugar syrup gets cold then heat it up again before adding the fried balls.
    

19. Serve them by taking them out in serving bowls with sugar syrup.

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