Dry Jamun Recipe With Ready Mix– Dry Gulab Jamun Using MTR mix

Dry jamun recipe with MTR ready mix. Last year I made a detailed post on how to prepare gulab jamun with instant mix. Gulab jamun is considered to be the last minute sweet to me for diwali. As its preparation is very easy using readymade mix, I always make it one day before Diwali. This year I wanted to try dry jamun for a change.

Dry jamoon is our family favorite sweet we buy from Adayar Anandha Bhavan. This year I bought ORKAY Gulab jamun mix in addition to MTR mix as well. It is also equally good but my choice is for MTR because of its softness.

Dry jamun recipe is very similar to our basic gulab jamun recipe except the soaking time. Usually dry jamoon needs less soaking hours. Some people like to have gulab jamun without sugar syrup. For them , Dry gulab jamun is the ideal choice. It tastes mildly sweet but still juicy with all the syrup in it. Ok, lets see how to prepare dry gulab jamun using mtr mix with step by step recipe. I hope this recipe works for Gits, Aachi, GRB. Bambino and other brands too.

Dry Gulab jamun recipe with ready mix

Gulab jamun recipe with instant mix How to make Gulab jamun using readymade mix, Instant, store bought MTR mix

Cuisine: Indian

Category: Sweet

Serves: 20 nos

Prep time: 30 Minutes

Cook time: 15 Minutes

Total time: 45 Minutes

INGREDIENTS

1 cup – 250ml

Gulab jamun mix – 150gms/ 1.5 cups
Boiled Milk at room temperature – 1/4 cup + 2 tbsp ( + 1 tsp)
Cooking oil – to deep fry

For sugar syrup

Sugar – 3 cups
Water – 3 cups
Cardamom powder or rose essence – 1 tsp
Saffron threads – few
Chopped nuts – to garnish

Please watch this video for clear understanding !

METHOD

Read the instructions given on the pack. In MTR mix, its mentioned to add 1 part of water for 4 parts of mix. 400gms of sugar for 150 gms mix packet. So i followed the recipe accordingly.
Take sugar and water in a wide bowl and mix well. Keep aside, let it dissolve. In the mean time, take the gulab jamun mix in a wide plate. I used my thambalam/ big round plate. Usually I make chapati dough and other dough in my thambalam as its spacious and convenient to mix well. If the mix has more lumps, sieve it once. Break the lumps with your fingers while sieving. Do not discard the residue. Add it to the ready mix and mix well again. I got around 1.5 cups of powder. If you are using ORKAY mix, do not sieve the mix. Just break the lumps with your hands.
Now add the milk or water little by little and gather all the flour with your fingers. The mixture will become wet and very sticky. Do not worry. Gulab jamun will come out soft if the dough is sticky. I used 1/4 cup + 2 tbsp + 1 tsp milk. So add milk carefully at the end. If you add more milk, jamun will flatten and break. Do not knead the dough using your palm.Mixing should be done only with your fingers. Cover the dough with a plate or invert a bowl. Let it rest for 15 minutes to 1 hour.
In the mean time, heat sugar + water and melt it. Add saffron threads, cardamom or rose essence. Boil the syrup for 10 minutes in medium flame till the syrup turns slightly sticky to touch, glossy & resembles oil in consistency. Keep aside. Let the syrup becomes warm.
After 30 minutes, take the dough.It will be soft to touch.Do not knead it. Grease your palm with ghee. Make a big gooseberry sized ball by rolling the dough between your palm. Give gentle pressure and roll it continuously for 30 seconds to make it smooth and crack free. As the dough is sticky, jamun balls will not get cracks. If you feel there are cracks, just roll it tight. Cracks will disappear. I made around 20 balls.

Heat oil in a kadai and when it gets heated , put a pinch of dough in the oil. If it rises to the top slowly, oil heat is perfect. Now stir the oil with a ladle in the corners. When the oil starts to rotate, drop the jamun balls. I cooked 4 per batch. Stir the oil continuously without touching the gulab jamun. You will find jamun rotate with oil and turns bigger in size. The color of jamun balls change slowly and it cooks uniformly. Once it turns golden brown, remove it in a tissue paper. Do not fry for long time. Jamun will become hard and it will not absorb the syrup. After frying, open & check if its cooked well. Leave the cooked jamun for 2-3 minutes in tissue paper and then drop in the sugar syrup. (If you feel difficult to stir the oil, just keep the flame low, add the balls, flip every now and then till jamun turns golden. Then remove it).

If the sugar syrup becomes cold, heat till it becomes medium hot. i.e vapor should start to come from the syrup slightly. Deep fry all the balls in batches, drain in the tissue and drop in the syrup. Let the balls soak in syrup for one hour. It will soak well and almost double in size. Remove and arrange in a bowl. You can serve it as such or coat the balls in dry coconut powder or sugar powder. I felt sugar coating is tastier. Transfer the gulab jamun to a box and store it for 2 to 3 days.No need to refrigerate.

Enjoy !

Tips

Adding milk for making the dough helps to give soft jamun. You can use water as well. My friend Swarna adds just a tsp of milk in the beginning and add then water to make the dough.
Dough should be really sticky to get soft Gulab jamun. If you have added more milk by mistake, don’t panic. Just cover the dough with a lid and let it rest for an hour.Grease your hands and make smooth balls.If it comes out without cracks, then proceed and deep fry only one ball for a trial. If it disperses in oil, then add a tsp of maida, mix well and make another ball. Test it and proceed further. But adding more milk flatten the jamun. So please be careful while adding milk.
Jamun balls should be crack free. Roll it for 30 seconds continuously.This helps to seal the cracks while rolling. Do not press it too hard while rolling, but give gentle pressure.
Deep fry the balls only at low temperature else balls will get browned quickly without cooking inside.
Gulab jamun balls will disperse in oil or cracks more if the oil temperature is too low. So Check the temperature before you drop the balls.
Similarly cracks will form if the jamun balls become dry.so keep it covered all the time till you finish the procedure.
Sugar syrup should not be too hot while you drop the jamun. It should be medium hot or warm. Similarly Gulab jamun should not be too cold.
Gulab jamun will flatten if you add more milk. It will also flatten if the sugar syrup is less. Make sure the sugar syrup is enough for all the balls to absorb and dunk in completely.
If the quantity of sugar syrup is less, then jamun will not turn soft and double in size.

Try this easy, mildly sweet dry jamun for a change. You will love it !