Gulab jamun is a most popular sweet all over India which is prepared during major festivals including Diwali.

Ingredients:

• 1 pack (200 gram) – Gulab jamun mix
• 1/4 cup – Milk (room temperature)
• 2 tbsp – Ghee
• Oil for deep frying
• Chopped pistachio for garnishing

For sugar syrup:

• 2 cups – Sugar
• 2 cups – Water
• 2 nos – Cardamom
• 1 pinch – Saffron

Preparation method:

1. Take a mixing bowl, add gulab jamun mix, 1/4 cup milk and knead the mix gently into smooth dough. Keep it aside for 5 minutes.
2. Apply ghee on both the palms, then shape the dough into balls (gooseberry sized) as shown in the picture.
3. Heat oil in a pan, fry balls over low flame until they are golden brown in color. Do not over cook. Remove from fire and place it to a paper towel to absorb excess oil.
4. Meanwhile, make a simple syrup by adding water and sugar. Let the sugar melt completely. Then add the cardamom and saffron and simmer for 5 more minutes or until it is sticky. Switch off the stove.
5. Add the fried balls to the lukewarm sugar syrup. Make sure they are completely immersed in the syrup. Let it sit for at least 2 hours before serving. Garnish with chopped pistachio while serving.

Notes:

• While frying balls, keep flame in low always, If not then the inner portion of the balls may not be cooked properly.
• Do not boil the sugar syrup too much, otherwise the sugar syrup tends to crystallize. Once the sugar dissolves in water, allow them to cook until it is slightly sticky.
• Do not add fried balls immediately in hot sugar syrup. Allow them to rest for at least five minutes before place them in the sugar syrup.
• You can also replace milk with water to knead the dough.