The most favourite dessert and the sumptuous sweet of my family is Gulab Jamun which is also an easy to make dessert. The best companion to have ice creams is with this dry Jamuns. When it is made by garnishing or stuffing with dry fruits and cardamom the flavour and taste of this dessert simply turns out to be divine. With the help of few ingredients you can make this Diwali very grand and festive with this fascinating and tempting sweet....
Ingredients for making Dry Jamun with Instant Jamun Mix:
- Instant Jamun Mix 1 pocket (250 gms)
- Sugar double the measurement of the instant mix (If your mix measures 1 cup then sugar 2 cups)
- Green cardamom powder 1/2 tea spoon
- Saffron colour few drops or a small pinch
- Finely chopped almonds, cashews and pistachios 2 tb spoons
- Oil for deep frying
- Sugar 2 tea spoons
How to make Dry Jamun with Instant Jamun Mix?
Divide the Jamun mix in to two portions in the ration 3/4 : 1/4.
Add the chopped nuts, cardamom powder, saffron colour and 2 tea spoons of sugar to the 1/4 portion and mix well with hand.
Add water little and knead to a soft dough.
Grease your palm with ghee and make them to small pebble size balls and keep aside.
Now add some water to the 3/4 portion and make soft dough. Don't give pressure to knead this dough. It must be soft. Make Lemon size balls out of it.
Now its the time to make Sugar Syrup. In a stove and 6 cups of water to sugar and bring to boil. Allow it to boil till it reaches sticky consistency. That is when you touch the syrup with hand it should start giving out thin strings. Switch off the stove.
While the Syrup is getting boiled, Take the bigger balls and make a small circles out of it on your palm.
Place the smaller ones inside and close it. Bring to an elongated sphere. Make the remaining stuff also like this.
Heat oil in a pan. Let the flame be in medium. It is very importnat to fry the jamuns in medium flame. Make sure at no point the flame is high.
Gently drop the jamuns in twos or threes in to the oil and fry till they become dark brown in colour.
The sugar inside the stuffing caramelise in the heat of the oil and gives out nice colour.
Transfer them to a tissue paper.
When they are warm but not too hot soak them in to the warm sugar syrup.
Let them get soaked for overnight or 6 hours.
Then Transfer the soaked dry jamuns to a plate or bowl and store