Gulab Jamun using mix

Hi my wonderful friends, thanks a ton for ur kind words on my FB updates regarding the neck pain. Yes,It's still there ,not getting any better but I thought of posting this recipe as I'm not sure about making modakam this time with this severity of pain.I've made this last week and was intend to register this recipe here since still many of my friends asks me what do I do to get a perfect jamun,which is soft and yum at the same time. This is for my friends who really wants to learn the trick of getting a perfect Jamun (Though I don't claim mine is perfect,still it's my take on Jamuns)

Also it brings back the memories of my college days. Back in those days,me n my friens Subhashini ,Shamnugha Priya(most of the times) we used to hang out in Bombay Sweets (new bus stand branch) to have this gulab jamun nad Parotta ,nice n warm.It's not just once ,many a times in a month. So, am sort of dedicate this post to Ganesh Chaturthi and for my friends. Also check out the gulab jamun using milk powder here. I wish all my friends and my readers , a very happy Ganesh Chathurthi, one of my fav day in the whole year.


Ingredients :
For jamuns :
Gulab jamun mix(I used MTR) -- 250 gms
Milk -- 1/2 cup, Luke warm
For sugar syrup:
Cardamom powder -- 2 generous pinch
Sugar -- 4 cups
Water -- 4 cups
Salt -- a pinch
Rose water -- 1/2 tsp(optional)

Method :
For Jamun :

  • Mix the milk with the mix powder and make a soft dough,do not knead.
  • Cover the dough and rest for minimum 10 minutes.Meanwhile prepare the sugar syrup.
  • Apply lil ghee on both the palm and start dividing the dough into equal small balls,make smooth balls without any cracks .Do not forget to apply lil bit of ghee every time u roll a ball.
  • Heat a pan with 2 inches of oil and heat upto 165 deg C. else, heat the oil in high flame for few secs and bring down the heat to almost low. then check the temperature by putting a small pinch of dough in the hot oil. The dough should take at least 4 sec to raise to the surface bubbling all the way thro'.

  • Now add the rolled balls in batches and cook over a medium low flame until all the sides turn evenly golden in colour. Do swirl the balls with the back of the slotted spoon while it's cooking,this sure ensure not to break the break/crack the balls which normally happens when trying to flip the balls to the other side.
  • Drain the balls and add directly into the warm syrup. Cover the pan partially and wait for at least an hour to get the sugar soaked in the Jamuns.

For Sugar syrup:
  • Add the water,salt to the sugar and boil on medium flame until the sugar dissolves.
  • Let the sugar boils for 5 to 7 minutes on medium flame and then lower the flame to almost nothing,like very very low heat. Add the cardamom powder and mix well.
  • Keep the sugar syrup in this low flame until u fry the first batch of jamun balls.

  • Switch off the flame once u r halfway in cooking the jamuns and remove from the heat.Add the rose water and combine well. There's no need for lemon syrup if the recipe is exactly followed as it is.



  1. Nice and lovely tempting it. U have captured it perfectly. Which cameravand les do u use dear

  2. yummy and soft jamun

  3. I have never tried gulab jamun my whole life....I'm not a sweets fan but this looks so delicious Shobana...

  4. Drooling rite now here..Spongy and super juicy jamuns looks fabulous..take care of you.

  5. Honestly even with MTR mix i never got my jamuns right:-( It all cracks up and becomes too soft.. usually i serve as gulab jamun pudding:-)
    Urs looks soo nice...Take care of the neck pain and take good rest

  6. Soft & so yummmmmmmmmm!!!!
    Prathima Rao
    Prats Corner

  7. I am drooling here seeing your picture..Very appealing..

  8. Machi u r the queen in making jamuns.cheers.

  9. I really truly genuinely want to grab one from the screen. I can even smell the aroma.. Wow !!!

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  10. Drooling,the clicks are so tempting,soft and divine.

  11. Am drooling over here,perfectly done dear!!

  12. Droolworthy clicks Sho... awesome.. Gulab jamun saptu pala kaalam aachu..

  13. Hope you feel better soon. Gulab jamun looks delicous and perfect.

  14. that looks yummm... first time at ur space and loved it... following u... :)

  15. Love the Gulab jamun and the clicks are too good.super tempting..

  16. Amazing pictures and a very yummy recipe.The photography is too good.Keep up the good work Shanavi :)

  17. Very tasty jamuns..btw hw u controlled d tongue n teeth til completed d photo session.liked d zoom angle of pics.just melts in mouth




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Kuala Lumpur, Kuala Lumpur, Malaysia
A cool chatter box who always bugs everyone around & a good friend who stepped into a new world called BLOGGING..