Deepavali is round the corner and I know all will be looking for posts to make sweets at home. Making sweets at home is really fun & I enjoy doing it. Deepavali in India is lot more vibrant than in Malaysia. It has lot of memories back down the memory lane. Making lot of savouries and sweets, distributing them to all neighbors, watching TV, bursting crackers, going to temple ………. I miss India.
Gulab Jamun is a very easy sweet to prepare at home. I love these Jamun’s a lot. My mom makes this for us. Its one of the delicacies I love. During Deepavali in Malaysia we used to prepare this. Making sweets was my specialty and I used to do it . Me and my MIL used to prepare Rava Laddu, Mavu Urundai, Mysore Pak and Gulab Jamun. My sister in law used to prepare Custard and Jelly. Without all these its not a Deepavali.
Deepavali in Malaysia is very different. After I got married I went to live in Malaysia and celebrating deepavali there is very different. Cleaning the house, making savories and sweets – we make murukku in big tins and distributing them to the neighbors and office is a great effort. We used to make the savories for two days on the whole. Crackers are burst on the day before and it will be simple ones & not the ones that make loud noise. The day of deepavali we get up prepare lot of dishes and take a bath and get the new dresses with the blessings from my in laws. Then go to temples (three temples), comeback and that day is a day to invite all friends. Yes its a open day for all malay and chinese friends. So its busy and busy the whole day. In the evening we go for the newly released movie. This is a whole blast of deepavali in Malaysia. Am Missing Malaysia too ……………..
I have talked too much of my memories down the lane. Let’s get to the recipe. Its easy to make but beginners still do not know what is the proportion and the tips to make perfect gulab jamuns. So here is this post for all those who need help.
Hope you all will give it a try.
Category: Deeapvali Recipes/Dessert Recipes | Prep time: 10 mins | Resting time: 20 mins | Cook time: 30 mins Makes: 20 to 25 Jamun’s
- Instant Gulab Jamun mix – 200 gm (I used MTR)
- Sugar – 2 1/2 cup
- Water for Syrup – 3 cup
- Cardamom – 5 pieces or 1/4 tsp. Cardamom powder.
- Oil – for deep frying
- Take all the ingredients.
- Lets start with making the dough for the Jamun’s.
- Take the instant mix in a bowl and add 1/4 cup of water to every 1 cup of the mix.
- Make a smooth dough and no need to knead it very well.
- Close it with a muslin cloth and allow it to rest for 15 mins.
- Make small balls of equal size without any creases.
- First make the syrup by dissolving the sugar in water.
- Add the cardamom powder.
- Heat the syrup for minimum of 15 mins until it boils well.
- It should be of dropping consistency, just before the single thread consistency. Switch off the stove.
- Heat oil in a kadai for deep frying the Jamun’s.
- Fry the Jamun’s in oil that is moderately hot.
- Fry slowly by turning them around in the oil to cook evenly on all sides.
- Drain the Jamun’s and drop them in the hot syrup.
- Allow it to soak for 20 mins and the gulab jamun’s are ready to be served.
Note : Sugar syrup should boil for atleast 15 mins in high flame.
While making the Jamun’s make sure they aren’t pressed too much, then the Jamun’s will become hard.
Make the Jamun’s without creases, if it has little creases it will not be perfect round, it will break while frying.
If you want instant Jamun’s then you need to make the syrup and then fry the Jamun’s. Put the hot Jamun’s inside the hot syrup. That helps you soak the syrup immediately.
Other options are to make the Jamun’s and allow it to cool for a little while and then drop them in hot syrup. For this method it will take 2 hrs to soak the syrup.
In our house they love to eat it with the syrup and so I have given the recipe to make a bit more of the syrup. If you just like to eat the Jamun’s then make the syrup with 1 1/2 cup sugar & 2 cups of water. That should be enough.
The Gulab Jamun is ready. Enjoy Deepavali with all the sweets and savories.