This year Mother’s Day is early and I had to think of a quick sweet dish I could make for my sons. Yes, I know they should be making them but I love spoiling them. This is my way of remembering my mum and the quiet and gentle love she had for us. My husband and sons love Gulab Jamuns warmed up slightly and served with ice cream or whipping cream. This month I bought Gits Gulab Jamun mix to make instant Gulab jamuns and I was pleasantly surprised to see how good they turned out. My mum used to make these the traditional way and the recipe for making traditional gulab jamuns is here.
- 1 box of Gits gulab jamun mix (500 gms)
- 1500 gms sugar
- oil to deep fry
- 300ml milk
- pinch of saffron
- pinch of ground cardomom
- 8-10 almonds
I followed the method from the box. Listing it below:
1. Transfer the Gits mix into a mixing bowl and add milk or water to bind it. I am using milk. I needed a little bit over 250 mls of the milk. Bind the dough and mix it well.
2. Lightly grease your hands with oil or ghee and make small round balls the size of small marbles. Instructions in the box are to make 100 round balls. I made mine slightly bigger so didn’t get a hundred. You can decide what size jamuns you prefer.
3. Heat some oil in a wok or karahi. Let the oil get hot and then reduce the heat . Fry these balls until golden brown. Make sure that the oil temperature is reduced once you start frying. If you put them in the oil when it’s too hot, they will go dark outside but remain uncooked inside.
4. Once fried – allow them to cool. This is a tip I picked up from a friend.5. Make the sugar syrup as per the instructions on the box. Warm 1600 mls of water and add 1500 gms of sugar, the saffron and cardomom to it. Stir and allow the sugar to dissolve and boil. Allow it to simmer for 5 minutes . Switch off the heat and wait for 6-7 minutes before adding in the fried gulab jamuns to it. Make sure that there is enough space in the utensil you have kept the syrup in for all the jamuns to be dunked in. I find that if you put in too many jamuns on top of each other, some jamus may break. Allow the jamuns to soak up the sugar. The instructions in the box are to soak them for 30 minutes but I left them in the syrup all night. This way they expanded in size and soaked up the sugar syrup.6. Once soaked you can serve them warm or cold on their own or with some sliced almonds.
7. Or you can serve them over jelly with whipped cream and icecream.
The Gulab Jamuns made using this pack tasted good and I will be getting some packs to keep as back up for when you need to make some in a hurry.
The following bloggers have also shared their recipes as a tribute to their mothers. Do checkout their recipes.
- Nayna from Simply Food shared her recipe for Apricot Icecream
- Mayuri from Mayuri’s Jikoni shared her mum’s special recipe for buitoni pasta
- Sandhya from Sandhya’s Kitchen shared her recipe for Chocolate Cupcakes with Salted Caramel Buttercream
- Jagruti from Jagruti’s Cooking Odyssey shared her recipe for Poha Chevdo/Chivda
Thank you very much to the above four bloggers for sharing their Mother’s day recipes with me.
So what are you making for Mother’s Day? What food reminds you of your mum?
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