Instant Gulab jamun recipe with 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. 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... Read More The post Instant Gulab jamun recipe with Jamun mix appeared first on Raks Kitchen.

Instant Gulab jamun recipe with 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.

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.

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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 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.

Recipe card

gulab jamun sweet
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Instant Gulab jamun recipe with 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

Ingredients

  • 200 gm 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
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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.
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Stepwise 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.

gulab jamun with instant jamun mix
Instant mix gulab jamun

The post Instant Gulab jamun recipe with Jamun mix appeared first on Raks Kitchen.

Source : Rak's Kitchen More   

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Quick and Easy Blueberry Banana Bread Recipe

This post goes out to all of my sweet bread lovers out there! I’m always so happy when we have banana bread at the house. It’s so hard to refrain from eating the whole loaf in one sitting. I always like to put a little honey butter on top for a treat that is truly divine. Honestly, though, the flavor of this blueberry banana bread is so good, you don’t even need any butter on top! It’s so moist, sweet, and flavorful on its own. It starts with my all-time favorite banana bread recipe. Then, we add some juicy blueberries! Blueberries and bananas make the perfect combination.

And that combination tastes even better surrounded by warm, moist bread! This banana bread is so buttery, rich, and crumbles perfectly in each bite. And the addition of blueberries makes each bite flavorful and juicy! This is one of my favorite kinds of bread to make as a gift for friends and family. It gets compliments wherever it goes! (And speaking of gift-giving, banana bread muffins and bars are also quick and delicious!) It’s time to take advantage of the end of blueberry season and make some homemade bread. You’ll go crazy over the warm, mouthwatering result!

Ingredients for Blueberry Banana Bread

Bananas and blueberries are really all you need here! This recipe uses so many staple ingredients; no grocery trip necessary! It’s perfect for when I have overripe bananas on hand and my sweet tooth hits. All measurements can be found below!

  • Butter: You can use salted or unsalted butter here. Just make sure it is softened so your batter mixes together smoothly!
  • Granulated Sugar: Granulated sugar is going to give your banana bread its perfect sweetness. It also melts down to create a smooth texture when baked.
  • Eggs: Necessary for moisture and to bind ingredients together.
  • Bananas: This is the perfect opportunity to use ripe or even overripe bananas! The softer the better.
  • Flour: Flour is used for tossing your blueberries in. It will keep them from sinking in your loaf.
  • Baking Soda: Baking soda will keep your bread light and fluffy.
  • Salt: To enhance overall flavor, salt is a must!
  • Blueberries: Fresh blueberries work best here, but may be expensive or hard to find if they’re not in season. Feel free to substitute for frozen blueberries!

How to Make the Best Blueberry Banana Bread

Making this delicious bread is as straightforward as it gets. It’s the kind of recipe that both novice and advanced bakers can enjoy! With how insanely good it is, you’ll be coming back for more!

  1. Preheat Oven, Prep Pan: To begin, preheat oven to 375 degrees Fahrenheit. Spray two 9×5 loaf pans with nonstick spray. Set aside.
  2. Mix Butter and Sugar: In a large bowl, using an electric or stand mixer with paddle attachment, cream butter and sugar together until light and fluffy.
  3. Add Bananas to Sugar Mixture: In a small bowl, beat eggs using a fork. Then, add eggs to sugar mixture and beat until combined. Add mashed bananas and mix until combined.
  4. Sift and Mix Dry Ingredients: Sift all dry ingredients: flour, baking soda, and salt. Slowly add sifted dry ingredients to banana mixture and mix until flour is just combined. DO NOT OVERMIX! Fold in floured covered blueberries.
  5. Pour Into Pans: Pour batter into prepared loaf pans and bake at 375 degrees Fahrenheit for 15 minutes. Reduce heat to 350 degrees and bake for an additional 30 minutes. Your bread should be done when the edges are slightly brown or a toothpick comes out clean. Let cool completely before removing from loaf pans.
Process shots of making bread dough and tossing blueberries in flour.

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Use these tips and tricks to make sure your blueberry banana bread is the talk of the town! They’re super easy and can help you get the best result every time. You will adore the flavors you create!

  • Use Ripe Bananas: If the peel of your bananas has turned brown, don’t throw them out! Overripe bananas are perfect for bread-making. The longer bananas have to ripen, the sweeter they become. They also have a softer texture which is perfect for making a smooth dough.
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A Reader’s Review

“I just finished eating TWO pieces. It turned out AMAZING!!!!! Thank you for this delicious recipe. I did everything the same except added teaspoon of vanilla and cinnamon. Made it in one bread loaf. Cooked about twenty minutes more. Also added additional blackberries. I will forever use this recipe. Yum.”
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Blueberry Banana Bread

This moist and delicious Blueberry Banana Bread has the perfect combination of bananas and fresh blueberries that is super simple to make!
Course Breakfast, Dessert, Snack
Cuisine American
Keyword blueberry banana bread
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12 slices
Calories 153kcal
Author Alyssa Rivers

Ingredients

  • 1/2 cup softened (1 stick butter)
  • 1 cup granulated sugar
  • 2 large eggs beaten
  • 3 ripe bananas mashed
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups fresh blueberries tossed in 1 Tablespoon of flour

Instructions

  • Preheat oven to 375F degrees. Spray two 9×5 loaf pans with nonstick spray. Set aside.
  • In a large bowl, using an electric or stand mixer with paddle attachment cream butter and sugar together until light and fluffy.
  • In a small bowl, beat eggs using a fork. Add eggs to the sugar mixture and beat until combined. Add mashed bananas and mix until combined.
  • Sift all dry ingredients: flour, baking soda, and salt. Slowly add sifted dry ingredients to the banana mixture and mix until flour is just combined. DO NOT OVERMIX! Fold in floured covered blueberries.
  • Pour batter into prepared loaf pans and bake at 375F for 15 minutes. REDUCE heat to 350F and bake for an additional 30 minutes until edges are slightly brown or until come out clean. Let cool completely before removing from loaf pans.

Notes

Updated on September 22, 2021
Originally Posted on April 15, 2016

Nutrition

Calories: 153kcal | Carbohydrates: 25g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 29mg | Sodium: 160mg | Potassium: 91mg | Fiber: 1g | Sugar: 13g | Vitamin A: 183IU | Vitamin C: 3mg | Calcium: 7mg | Iron: 1mg
Source : The Recipe Critic More   

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