• Skip to main content
  • Skip to primary sidebar
Raks Kitchen
menu icon
go to homepage
  • Recipe index
  • Lunch ideas
  • About Me
  • Amazon Store
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Recipe index
    • Lunch ideas
    • About Me
    • Amazon Store
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Jamun Recipes

    Gulab jamun recipe using instant Jamun mix

    September 23, 2021 by Raks Anand Leave a Comment / Jump to Recipe

    Instant Gulab jamun recipe with store bought Jamun mix. Learn how to to make a perfect gulab jamun every time with the instant jamun mix.

    Instant gulab jamun recipe
    Gulab jamun prepared with readymade jamun mix

    Birthdays, parties, celebrations, get togethers, festivals as well as any occasion, this is perfect dessert.

    This is basic recipe of all other jamun recipes on this site, in fact this dessert can be prepared under 40 minutes, !

    Don't forget to check FAQs before trying.

    Jump to:
    • About
    • Ingredients
    • Substitutions
    • Variations
    • My notes
    • FAQs
    • Storage
    • Top tip
    • Recipe card
    • Instant gulab jamun photos

    About

    Gulab jamun is a popular Indian dessert especially made for festivals like Diwali or any celebrations.

    It is very easy to prepare because of which it is very famous. From beginners in cooking, it can be made easily.

    Gulab means Rose in Hindi, indicating it is a rose flavored sweet.

    I thought nothing to share as a recipe to be honest with this, but have heard many of my friends, relatives say they struggle to make a decent one.

    Just following the instructions on the back will give you precise results. Equally important, there are few things to note.

    In this recipe post have explained how to make gulab jamun without cracks, not burnt black ones, unevenly fried jamun as well as dissolving/ breaking in syrup.

    Let's learn to make a perfect smooth, soft melt in mouth gulab jamun with instant mix available at shops.

    Ingredients

    It's simple! Just few ingredients available in your pantry.

    Instant gulab jamun mix, white sugar
    Sugar, jamun mix
    • Instant gulab jamun mix
    • Sugar
    • Ghee
    • Cardamom/ Rose water

    See recipe card for quantities.

    instant gulab jamun recipe
    Gulab Jamun | Indian dessert

    Substitutions

    • Ghee - instead of ghee, you can use oil (sunflower oil) or vanaspati or even palm oil. (Vanaspati and palm oil are not healthy choice)
    • Dough- use milk instead of water for super soft results.

    Variations

    Here are some minor variations you can make in the recipe.

    • Flavors - You can keep the syrup plain or add rose water or cardamom.
    • Color - add few strands of saffron for a golden hue in syrup as well as a sweet flavor like cotton candy.
    • Stuffed versions - You can stuff coarse crushed nuts as well as raisin in the same.

    See this Gulkand stuffed recipe on my website!

    My notes

    • I had a half KG jamun mix pack, so just weighed 200 gm and sieved it. After sieving, I measured it, it came approximately 2 cups.
    • So as suggested by the package, used ¼th of water, ½ cup in my case. I added extra 1-2 tablespoon water. It became more than sticky but still manageable. But my jamuns turned out to be super soft and smooth. You can take note of this, but make sure to make a stickier side dough for smooth results.
    • I used a mix of oil and ghee but you can fry fully in ghee or oil. You can use up the oil or ghee for making dosa and in everyday cooking.
    • Note that rose water and rose essence are different. Essence is much stronger. Rose water is mild. You can skip it totally.
    • I love the flavor saffron lends to the syrup. Kind of sugar candy / cotton candy flavor.
    • Do not make dry dough and apply too much pressure, you will get hard middle which doesn't get soaked but the outer part gets too soft.
    • Add the rolled jamuns only according to the oil quantity. Jamun should roll freely while you stir for even cooking.

    FAQs

    Here are some common problems you find while making gulab jamun and tips to avoid it.

    How to make crack free, smooth jamun?

    Make a soft dough with more water content. It can be sticky but not crumbly.

    Why are my gulab jamuns too soft?

    Too hot syrup (or both syrup and fried jamun are hot) Make sure to drain from oil and give standing time before adding to hot syrup.

    Why gulab jamun does not absorbing sugar syrup?

    Either sugar syrup is too thick or the jamuns are too hard/ dense.

    How can I make my gulab jamun not break?

    Make crack free dough, roll smoothly without cracks.

    How can I soften the hard gulab jamun?

    Heat the syrup gently along jamun until hot (not boiling) and let it soak longer.

    What is gulab jamun mix made of?

    It is majorly milk solids (milk powder) and all purpose flour (maida) with some leavening agents (sodium bi carbonate or other commercial ingerdients)

    Why is gulab jamun called gulab jamun?

    Gulab means rose in Hindi. My understanding is it is flavored with rose water traditionally, hence the name.

    Storage

    Store upto a week in fridge. Good for 2-3 days in room temperature.

    You can warm up in microwave for 10 seconds (2-3 jamuns at a time) to serve it warm.

    Top tip

    How to make a perfect gulab jamun?

    The answer is just follow the package instructions! Haha. Honestly it is the key but through experience you may learn small intricate things, which I have compiled here.

    Here are some tips to make perfect gulab jamun:

    • Prepare a perfect dough to begin with. There should not be any lumps, sieve it.
    • Consistency of the dough can be sticky, you can use ghee to grease and shape, but not crumbly or dry. Dry dough means cracked dough, balls and as you fry and add to syrup, it will get broken.
    • Optimum temperature of ghee or oil. Definitely hot ghee/ oil will make it turn brown fast but inside not cooked. Low ghee/ oil temperature will make it too soft which after adding to syrup will get broken/ dissolved.
    • Especially, make syrup just right. Too thin syrup will make the jamun get too soft and bland. Too thick syrup will not be absorbed by the jamun.
    • Syrup should not be cooled completely. It should be hot, but not rolling boiling while you add fried jamun.
    • Always drain the fried jamun over kitchen tissue and not directly to syrup. If you add directly, it may break as well as some oil/ ghee may end up in syrup.

    Browse my other Diwali recipes and easy Diwali sweets

    Recipe card

    gulab jamun sweet
    Print Pin
    5 from 1 vote

    Gulab jamun recipe using Instant Jamun mix

    Instant Gulab jamun recipe with store bought Jamun mix. Learn how to to make a perfect gulab jamun every time with the instant jamun mix.
    Course Dessert, Sweets
    Cuisine Indian
    Prep Time 15 minutes
    Cook Time 30 minutes
    Servings 40 Gulab jamun
    Cup measurements

    Ingredients

    • 200 gm Instant Gulab Jamun mix approximately 2 cups after sieved
    • 4 cups Sugar
    • 4 cups Water
    • 1 Cardamom crushed
    • 1 Pinch Saffron
    • Rose water Few drops
    • Pistachios for garnish Optional
    • Ghee or oil, for deep frying
    Prevent your screen from going dark

    Instructions

    • Take instant jamun mix firstly in a mixing bowl. Sieve it to break any small lumps if it is there.
    • Combine by adding water little by little and make a smooth dough. Use finger tips and do not apply pressure and make tight dough. I used my slicone spatula.
    • The dough can be slightly sticky, not crumbly.
    • Keep aside for 10 to 15 minutes as instructed by the package. Keep covered.
    • Meanwhile which you can prepare sugar syrup. Take sugar and water in a large sauce pot.
    • Add saffron, stir well over medium heat. Bring to boil. Simmer for 10 minutes after that.
    • It should come to sticky consistency, do not make too thick or too thin. Just before switching off, add powdered cardamom or rose water and mix well.
    • Switch off the stove, keep aside.
    • Now, knead the dough again to smooth it. Grease your hands with ghee. Gently roll into equal size smooth balls. Grease once in a while to avoid sticking.
    • Heat ghee/ oil to medium heat. It should not smoke at any point. Test by adding a pinch of dough in ghee/ oil. It should rise immediately. Add rolled jamun balls in batches. Keep stirring for even color as it fries.
    • Patiently cook until deep red in colour.
    • Drain over paper towel. Continue with next batch. Repeat the same.
    • The syrup should be hot but not boiling. So maintain the temperature.
    • If both are too hot, it breaks and gets dissolved in the syrup. Give overnight soaking time if possible. Or minimum 3-4 hours.
    • After that, it will absorb the syrup and gets soft. Size will also be bigger.
    • In between mix gently without breaking.
    • You can garnish with pistachios if you like.

    Video

    Notes

    • Do not add saffron more, it will not be  nice. Few strands (8-9) is enough.
    • You can add cardamom or rose water, either one of it.
    • I added very little rose water as per my family preference.
    • Never let oil or ghee smoke and fry in high heat. Let flame be medium.
    YoutubeDo you like short videos? Subscribe now!
    InstagramMention @rakskitchen or tag #rakskitchen if you have tried this recipe.

    Instant gulab jamun photos

    1. Take instant jamun mix firstly in a mixing bowl. Sieve it to break any small lumps if it is there.
    step1 sieve instant gulab jamun mix

    2. Combine by adding water little by little and make a smooth dough. Use finger tips and do not apply pressure and make tight dough. I used my slicone spatula.

    little by little add water and mix

    3. The dough can be slightly sticky, not crumbly.

    dough

    4. Keep aside for 10 to 15 minutes as instructed by the package. Keep covered.

    keep aside

    5. Meanwhile which you can prepare sugar syrup. Take sugar, saffron and water in a large sauce pot.

    syrup
    saffron/ kesar

    6. Stir well over medium heat. Bring to boil. Simmer for 6 minutes after that.

    step7 boil

    7. It should come to sticky consistency, do not make too thick or too thin. Just before switching off, add powdered cardamom or rose water and mix well.

    rose water

    8. Switch off the stove, keep aside.

    step9 set aside

    9. Now, knead the dough again to smooth it. Grease your hands with ghee. Gently roll into equal size smooth balls. Grease once in a while to avoid sticking.

    roll
    ready to fry

    10. Heat ghee/ oil to medium heat. It should not smoke at any point. Test by adding a pinch of dough in ghee/ oil. It should rise immediately. Add rolled jamun balls in batches. Keep stirring for even color as it fries.

    fry

    11. Patiently cook until deep red in colour.

    deep reddish

    12. Drain over paper towel. Continue with next batch. Repeat the same.

    drain
    fried Instant Gulab jamun

    13. The syrup should be hot but not boiling. So maintain the temperature.

    add to syrup

    14. If both are too hot, it breaks and gets dissolved in the syrup. Give overnight soaking time if possible. Or minimum 3-4 hours.

    keep aside

    15. After that, it will absorb the syrup and gets soft. Size will also be bigger.

    Instant Gulab jamun soaked in sugar syrup

    16. In between mix gently without breaking.

    Instant Gulab jamun ready

    Finally, you can garnish with pistachios if you like. Instant gulab jamun ready!

    gulab jamun with instant jamun mix
    Instant mix gulab jamun

    More Jamun Recipes

    • Kala jamun, easy kala Jamun
    • Gulkand gulab jamun recipe, gulkand recipes
    • Milk powder gulab jamun recipe | Diwali sweets
    • Bread Gulab jamun recipe | Bread jamun

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

    More about me →

    Popular

    • Medhu vadai, Ulundu vadai recipe - With video
    • Panakam recipe, Panagam, Rama navami recipes
    • Eggless doughnut recipe, Basic donut, soft & light
    • Rose milk recipe - With homemade rose syrup

    Summer recipes

    • Tender coconut pudding, elaneer pudding recipe
    • Coconut shake, Tender coconut milkshake
    • Watermelon granita recipe | Summer recipes
    • Elaneer payasam recipe | Tender coconut payasam | Indian summer recipes
    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

    More about me →

    Popular

    • Medhu vadai, Ulundu vadai recipe - With video
    • Panakam recipe, Panagam, Rama navami recipes
    • Eggless doughnut recipe, Basic donut, soft & light
    • Rose milk recipe - With homemade rose syrup

    Summer recipes

    • Tender coconut pudding, elaneer pudding recipe
    • Coconut shake, Tender coconut milkshake
    • Watermelon granita recipe | Summer recipes
    • Elaneer payasam recipe | Tender coconut payasam | Indian summer recipes

    Footer

    ↑ back to top

    Links

    • Privacy Policy
    • FAQ

    Also from Rakskitchen

    • Rakskitchen Tamil

    Contact

    • [email protected]

    As an Amazon Associate and Shopee ambassador I earn from qualifying purchases.

    Copyright © 2022 Rakskitchen