Here at Capital Area Women’s LifeStyle Magazine, staff who aren’t typically writers enjoy providing content for us. It’s extra special when a staff member gives us a taste from home. Web designer Avanti Kantumuchu made gulab jamun, a traditional Indian dessert, recently for the staff to enjoy. For this recipe, credited to MTR Foods, Avanti provided packet information for pre-packaged ingredients she uses when making the gulab jamun. The staff loved this dish, and we thank Avanti for sharing a taste of India with us!
Gulab jamun instant mix (can be MTR, Bambino brands)
Approximately 6 cups water
Approximately 3 cups sugar
Vegetable oil (for frying)
- Mix ¼-cup of water for all the flour in the packet.
- If you prefer, use milk instead of water to knead the dough.
- Set aside.
- For one normal bowl of water add a half-bowl of sugar and boil it until you get bubbles in the water. (For example, 3 cups sugar to 6 cups of water ratio).
- Add 2-3 cardamoms by smashing them so that the black seeds are in the water.
- Check for a good consistency (the syrup should be sticky).
- Set aside.
Make small, round shaped balls from the dough.
Heat oil (vegetable oil preferred) at medium heat.
Boil the dough balls in oil until you get a golden-brown shape.
Drain with a slotted spoon and transfer into sugar syrup, letting them set about 2 hours before serving.
Serve warm with ice cream, or add garnish like dried fruit, pistachio or almond slivers.
- While making the balls make sure there are no cracks. If there are cracks, then the balls will break in the oil.
- Make sure you only heat them in an oil in the medium flame so that the dough inside also gets cooked evenly.