Gulkand gulab jamun recipe

Recipe Cuisine: Indian |  Recipe Category: Dessert
Prep Time: 3 hrs Resting time + 20 mins   |  Cook time:20 mins |  Makes:15 | Author: Raks anand

Click here for cup measurements

Gulkand gulab jamun, when you want to make the gulab jamun extra special. If you have gulkand, you can try this simple twist to the regular gulab jamun.

Ingredients

• Gulab jamun mix – 200 gm pack
• Gulkand – 3 tbsp
• Sugar – 4 cups
• Cardamom – 1
• Saffron – a small pinch
• Ghee – to grease hands
• Oil – to deep fry

Method

1. Take the jamun mix in a bowl. Add water little by little to make a crack free dough, by mixing gently with your finger tips. Keep aside for 10 minutes.
   
2. Mean while which you can make the syrup by boiling 4 cups of water and sugar along with powdered cardamom, saffron for 15 minutes.
   
3. After 10 minutes, knead the dough again gently few times. Grease your hands well with ghee or oil to avoid the stickiness. Divide into equal sized balls. The number of balls depends on the size preference.I made in big Indian gooseberry size. Flatten it slightly.
4. Keep very little of gulkand in the middle and carefully cover from all the sides.
   
5. Seal it well and roll.  Repeat the same to all. Make sure the dough is enough to seal and cover the gulkand inside well.
6. Heat oil in kadai until hot. It should not be smoking hot, just hot enough to raise a pinch of dough when dropped in oil. Put the flame to low or medium. Add few gulab jamuns together at a time. Keep turning or stirring so that it is uniformly coloured.
   
7. Drain in paper towel and add to sugar syrup. Let it rest for 3 hours.

Notes

• Do not knead the dough with pressure, like we knead atta. You should be gentle. Even while rolling. This ensures the jamun soft from inside too. If you roll it tightly, then the outer part will be soft but you will find a hard small ball inside without getting soaked properly.
• If less water is added to the dough, the jamuns will be having cracks. If you fry and add it to syrup, chances are there to get broken easily.
• Both syrup and the fried jamun should not be hot. If the syrup is hot, let the jamuns sit until you finish the other batches and add it together. Do not let both get cold too. Then it will not get soaked properly.
• At no point the oil should smoke.
• You can fry in ghee or vanaspati as my MIL does. But becomes too heavy for me, so always use oil.