Gulab Jamun Premix Recipe
Gulab Jamun is a must-have sweet in our home during festivals and celebrations. Today, I’ll share an easy way to make Gulab Jamun at home using a simple premix. You can enjoy perfect, homemade Gulab Jamun that rivals any confectionery!
Why Gulab Jamun?
Gulab Jamun is my favorite sweet for every festival and celebration. While there are many variations on social media—some made with semolina, bread, or roti—nothing beats the traditional Gulab Jamun.
Homemade Gulab Jamun Premix Recipe
Ingredients
Premix Ke Ingredients
- ½ cup maida
- ½ cup milk powder
- ½ tsp baking powder
- 1 tbsp ghee
For the gulab jamun-
- 8 tbsp warm milk
- Prepared gulab jamun premix
- Ghee/ Oil for frying
For the sugar syrup –
- 1 cup sugar
- 1 cup water
- A few saffron strands
- 3-4 green cardamom
- 2 tsp rose water
To garnish –
- Slivered pistachios
- Dried rose petals
- Silver varq
Instructions
- To make the gulab jamun premix, take a large bowl and mix in maida, milk powder and baking powder into it. Now, add in ghee and combine it all up. The premix is ready. You can store it in an airtight container for 6-8 months.
- For the sugar syrup, heat sugar and water in a wide pan and bring them to a boil on medium flame. Add in saffron and cardamom pods.
- Mix well and let it boil. Once the mixture comes to a boil, remove and set aside.
- To make the gulab jamuns, add in milk with the premix and combine it all into a soft dough. Do not knead much. Make small balls out of the dough and deep fry into hot ghee on a low flame until golden brown.
- Remove, drain off the excess ghee and transfer the gulab jamuns into warm sugar syrup.
- Cover and rest for 3-4 hours or until jamuns absorb the sugar syrup and double in size.
- Garnish and Serve as you like and enjoy!
Notes
- Balls Banate Waqt: Jab aap Gulab Jamun balls banaye, toh ensure karein ki unmein cracks na ho. Agar cracks hain, toh frying ke waqt burst ho sakte hain.
- Fry Karna: Balls ko low flame par fry karein. Thodi patience chahiye hoti hai, lekin results 100% perfect honge!
Two Ways to Make Gulab Jamun :-
You can make Gulab Jamun in two ways:
- Traditional Method: Using khoya (dried milk).
- Easy Method: Using milk powder.
Today, I’m focusing on the Gulab Jamun premix, which is super simple and can be stored for 6 to 8 months!
Ingredients for the Premix
- Milk Powder
- All-Purpose Flour
- Baking Powder
- Ghee (clarified butter)
How to Prepare the Premix
- Mix Ingredients: Combine milk powder, flour, and baking powder in a bowl.
- Add Ghee: Mix in a little ghee until everything is coated well.
- Store: Keep the premix in an airtight container
Making the Syrup
For the syrup, you’ll need:
- Sugar
- Water
- Rose Water
- Saffron
- Cardamom
- Boil Sugar and Water: Bring sugar and water to a boil.
- Add Flavorings: Once boiling, add rose water, saffron, and cardamom.
- Cool Down: Turn off the heat when it reaches a light syrup consistency
- Add Ghee: Mix in a little ghee until everything is coated well.
- Store: Keep the premix in an airtight container
Perfect Gulab Jamun Tips
- Forming Balls: When making Gulab Jamun balls, ensure there are no cracks. Cracked balls may burst while frying.
- Frying: Fry the balls on low heat. Patience is key for fully cooked Gulab Jamun.
Making Homemade Gulab Jamun from the Premix
- Mix with Milk: Take the premix and add slightly curdled milk. Knead it well.
- Shape the Balls: Make small, smooth balls without cracks.
- Fry: Fry the balls in ghee on low flame, turning them gently with a chopstick for even cooking.
- Soak in Syrup: Once fried, add the Gulab Jamun to the syrup and cover it for 3 to 4 hours.
Enjoy Your Homemade Gulab Jamun
Making homemade Gulab Jamun at home saves time and money, and it’s a fun activity for the family. This Diwali, share this recipe with your friends and family. Wishing you a joyful and sweet celebration! Happy Diwali!
