Instant gulab jamun recipe/ quick and easy gulab jamun recipe

GULAB JAMUN recipe is the most popular and delicious Indian traditional sweet dessert recipe. Gulab jamun can be prepared in different ways. It is traditionally prepared with khoya or mawa, fried and soaked in sugar syrup. But preparing mawa at home could be a tedious task and hence the easiest and quickest way to make soft, melts in mouth gulab jamun at home that tastes as good as ones made from khoya is by using instant gulab jamun mix. Now- a- days, there are several instant ready mix for making gulab jamun easily available in market, which produce soft and juicy gulab jamun.

In India, gulab jamun is the must recipe in festivals, any celebrations and parties menu. In some indian household, gulab jamun is compulsory in holi and diwali.INSTANT GULAB JAMUN RECIPE is a quick and easy recipe. So it is a life saver for them, who wants a delicious and quick dessert for parties or last minute guests. Making gulab jamun with instant mix is easy, but some cares must taken while preparing. First, always use fresh packet of instant mix. So check manufacture date and expiry date while buying it. Secondly, the dough should be smooth and soft and knead it by using milk instead of water. So that, the dough will soft. Thirdly, use ghee while frying the jamuns and fry it on medium low flame. lastly, ensure that the balls make from dough have no cracks on it.

INGREDIENTS FOR INSTANT GULAB JAMUN:

1. Instant gulab jamun mix – 1 packet

2. Milk- 100ml

3. Sugar – 2 cups

4. Green cardamom powder – ½ tsp

5. Lemon juice- 1 tsp

6. 3 to 4 strands of saffron (optional)

7. Rose water- 1 tsp( optional)

8. Ghee or oil for deep frying

Instructions for making instant gulab jamun:

1. In a mixing bowl, pour one packet instant gulab jamun mix. Add milk gradually into it and make asoft dough out of it. Cover the dough and keep 15 to 20 minutes for rest.

2. Meanwhile make sugar syrup. For making sugar syrup, take 2 cups of sugar and 2 cups of water in a large pan and stir until the sugar got blend with water.

3. Let the syrup get a boil. Reduce the flame of stove and let it simmer for 4 minutes or till it turns slightly sticky.

4. Add saffron, cardamom powder and lemon juice in it. Lemon juice will stop the crystallization process of sugar.

5. Now sugar syrup is ready. Switch off the flame and keep aside the sugar syrup.

6. Now remove the cover from dough. Grease your hand with ghee and make small balls by taking small portions from dough. Make sure that there are no cracks on balls.

7. Heat ghee or oil in a pan for deep frying the balls. When the ghee is moderately hot; fry the jamuns on low flame.

8. Fry the balls until it turns golden brown. Drain and keep on a plate.

9. Drop the hot jamuns in warm sugar syrup. Cover it and let it soak for 1 to 2 hours.

10. The gulab jamuns become double in size After one to 2 hours. Garnish with chopped pista. Serve hot or cold.

How to prepare instant gulab jamun with step-by- step photo:

STEP-1: Take one packet of instant gulab jamun mix in a mixing bowl.

STEP-2: Add milk gradually into it and make asoft dough out of it. Cover the dough and keep 15 to 20 minutes for rest.

STEP-3: For making sugar syrup, take 2 cups of sugar and 2 cups of water in a large pan and stir until the sugar got blend with water.Let the syrup get a boil. Reduce the flame of stove and let it simmer for 4 minutes or till it turns slightly sticky.Add saffron, cardamom powder and lemon juice in it.

STEP-4: Now remove the cover from dough. Grease your hand with ghee and make small balls by taking small portions from dough. Make sure that there are no cracks on balls.

STEP-5: Heat ghee or oil in a pan for deep frying the balls.

STEP-6: When the ghee is moderately hot; drop the jamuns in ghee and fry on low flame.

STEP-7: Fry the balls until it turns golden brown.

STEP-8: Drain the fried jamuns and keep on a plate.

STEP-9: Drop the hot jamuns in warm sugar syrup for one hour.

STEP-10: The gulab jamuns become double in size After one hour. Garnish with chopped pista.

STEP-11: Instant gulab jamun now ready to serve.

CHENNA KHEERI OR paneer kheer or COTTAGE CHEESE KHEER

PANEER KHEER OR CHENNA KHEERI OR CHEESE KHEER is quick and easy recipe for festive season. It is an authentic recipe of odisha in which crumbled paneer is cooked in thicken milk and sugar mixture. It tastes delicious.

PANEER KHEER OR CHENNA KHEERI has flavored with cardamom powder. You can use rose water and saffron for flavoring the dish.

PANEER KHEER OR CHENNA KHEERI is an easy and quick sweet for any festival and we need very less and simple ingredients for it. It needs milk, sugar, paneer and some dry fruits, which are always available in our pantry.

For perfect CHENNA KHEERI OR PANEER KHEER always use fresh milk and homemade fresh paneer. I use condense milk and khoya to enhance the taste of kheer but it is optional.

INGREDIENTS FOR CHENNA KHEERI:

FOR MAKING CHENNA OR PANEER:

1. Milk- ½ liter (full cream)

2. Vinegar or lemon juice for making chenna or paneer

FOR MAKING KHEERI:

1. Milk- 1 liter (full cream)

2. Condense milk – ½ cup

3. Khoya or mawa – ½ cup

4. Sugar – ¾ cup

5. Dry fruit( cashew, almond, pista and raisin)- ½ cup(chopped)

6. Green Cardamom powder – ½ tsp

7. Ghee – 1 tbsp

How to make paneer kheer or chenna kheeri:

1. Boil ½- liter milk in a pan. When it started boiling, add vinegar or lemon juice slowly and keep stirring while adding vinegar or lemon juice until all of the milk has curdled.

2. Separate paneer or chenna from curdled milk by using a strainer. Keep the chenna or paneer on the strainer until the paneer became dry. Crumble the paneer and keep aside.

3. Heat one tbsp ghee in a pan and fry chopped dry fruit and raisins in it. When it became brown in color, transfer them to a plate and keep aside.

4. Boil one liter full cream milk in a pan or kadhai. Simmer it and Stir occasionally until the milk became thick or reduce to 1/3.

5. Now add sugar, condense milk and khoya or mawa. Stir it until all the ingredients got blend with milk nicely. Add green cardamom powder and let it boil for 2 minutes.

6. Add crumbled paneer in it and stir. Here I have used fresh paneer; you can also use frozen or refrigerated paneer. If you are using frozen or refrigerated paneer, then grate the paneer and add it in thicken milk. Let it simmer for 10 minutes.

7. Add fried dry fruit and let it simmer for a while. Keep aside some fried dry fruits for garnishing.

8. Now the chenna kheeri or cheese kheer is ready to serve.

9. Transfer it to a serving bowl and garnish with remaining fried dry fruit. Serve chilled with puri or as a dessert.