For the second day of this week’s blogging marathon, I made these quick, easy and delicious Dry Gulab Jamun using instant mix. I used store bought jamun mix to make these and they were ready in about an hour.
Traditional Jamun:
Gulab jamun are traditionally served with sugar syrup. But I am one of those who loves jamun without the syrup, so these dry gulab jamun is just perfect for me. Even without the extra syrup, these jamun are equally juicy and delicious. They are much easier to serve too.
How to make Dry Gulab Jamun using Instant Mix:
They can be made from scratch or store bought jamun mix is equally good alternative. I grew up eating MTR jamun and prefer making them from instant mix. I feel that they are fool proof and come out great each time. My trials with from-scratch recipes have been a hit or a miss.
Tips & Tricks to make Perfect Jamun:
To make perfect jamun, frying them at the correct temperature is the key. Oil should not be too hot - this will cook the outside and leave the inside uncooked. So it’s really important to make sure that is at medium-low temperature and the jamun are cooked low and slow until browned. I fry them a little more than golden brown, just to be sure that the jamun don’t disintegrate after soaking.Once you have these perfectly fried up jamin, dunk them in warm sugar syrup and soak for about 30~45 minutes. Remove and roll them in dry grated coconut or finely chopped nuts. Serve and enjoy.
Lets check out what my fellow marathoners have cooked today for BM# 105.
