· Gulab jamun mix is used to prepare a popular Indian sweet called gulab jamuns.
· The production of gulab jamun starts with the preparation of sugar syrup.
· For the preparation of dough and balls, instant gulab jamun mix is added with required quantity of water (50-55 ml for 100 g mix) and kneaded well until smooth body is obtained. Normally, 100 g instant mix yields 13 balls.
· The preformed balls are covered with a wet cloth to arrest evaporation of moisture and case hardening until they are transferred to the frying pan.
· The balls are deep fried in refined vegetable oil or hydrogenated vegetable fat (ghee optional) at 122-130°C for 20 min till the colour becomes golden brown.
· The excess fat from the surface of the fried balls is drained and the balls are transferred into sugar syrup maintained at 60°C. It is soaked for at least 6 hrs and served hot.
How to store gulab jamun mix
Store the mix in an airtight container and keep it in a cool dry place. The mix powder stays good for about six months at room temperature and can be conveniently used in the preparation of gulab jamun at any time.
Health benefits of gulab jamun mix
· Gulab jamun mix is high in calories and should be used only for special preparations.