Rakshabandhan Special Gulab Jamun

Ingredients

• 200 g Gits Gulab Jamun Mix
• 0.5 cup Lukewarm milk (Add gradually; you may not need the entire amount. Stop when the dough is soft, smooth, and not sticky.)
• 1 tsp Ghee (For greasing hands while shaping the jamuns.)
• Oil or ghee (For deep-frying. Use enough to fully submerge the jamuns; the recipe does not specify an amount. Estimated absorbed amount used for nutrition.)
• 1.5 cup Sugar (Use up to 2 cups for sweeter gulab jamuns.)
• 400 ml Water (For the sugar syrup.)
• 2 Green cardamom pods (Elaichi; lightly crush if desired to release the aroma.)

Steps

1. 1

   Place the Gits Gulab Jamun Mix in a mixing bowl. Add the lukewarm milk gradually, mixing as you go, rather than pouring it all in at once.

2. 2

   Knead gently until you have a soft, smooth dough. Stop adding milk as soon as the dough comes together and is no longer sticky; the full 1/2 cup may not be needed.

3. 3

   Grease your hands with the teaspoon of ghee. Divide the dough into small portions and roll each portion between your palms into a smooth ball, ensuring there are no cracks, since cracks can cause the jamuns to break while frying.

4. 4

   Pour enough oil or ghee into a deep, heavy pan to completely submerge the jamuns. Heat it over medium-low heat until ready for frying; the fat should be hot but not smoking.

5. 5

   Add the dough balls in batches, leaving enough room for them to move freely. Deep-fry gently, turning them regularly, until evenly golden brown on all sides. Keep the heat moderate so the centers cook before the exteriors become too dark.

6. 6

   Remove the fried jamuns with a slotted spoon and briefly drain them. Repeat with the remaining dough balls.

7. 7

   To make the chashni, combine the sugar, 400 ml water, and cardamom pods in a saucepan. Heat until the sugar dissolves and the liquid forms a lightly fragrant syrup; it does not need to reach a thick, one-string consistency.

8. 8

   Place the warm fried jamuns into the warm sugar syrup. Turn them gently if needed so they are fully coated and submerged.

9. 9

   Let the gulab jamuns soak in the syrup for about 30 minutes. They should become soft, juicy, and plump before serving.

Notes

Serve warm or at room temperature. Add the milk cautiously: too much liquid can make the dough sticky and difficult to shape. For a sweeter syrup, increase the sugar to 2 cups as suggested in the source.

Nutrition per serving

• dessert
• South Asian
• Indian
• vegetarian
• festive
• deep-fried
• Rakshabandhan
• sweet treat