Preparation time : 20 minutes
Cooking time : 15 minutes
Serves : 10 members
Description
In this world of food blogging and sharing recipes for free, I try my best not to share recipes that are already shared by my fellow foodie blogger’s but i fail at times when I come across a few recipes that I just cannot resist giving a try. When that try is a super duper hit, I can not stop myself from sharing it with you all. This recipe is one such that a foodie friend of mine Reema haseeb of rimsy’s kitchen shared with me. The idea of mangoes being infused into the gulab jamoon sure did excite me. I went through the recipe she shared. As I was gearing up to try the recipe, my cook comes with a packet of ready made gulab jamoon mix packet and say’s amma this is being there for quite some time, please use this. I was confused now, as I wanted to try the new version high end mango gulab jamoon recipe and finish off the ready made mix gulab jamoon mix packet. The bulb moment happened when I got the idea of adding the mango pulp to the ready made mix and making use of both the ready made mix as well getting to taste the mangoes in them. Went ahead and the results were pitch perfect melt in the mouth goodness. Served it to all at home with five jamoon’s each. Every one were like why so much? They ate one and could not stop at all.. The serving bowls were wiped out clean with no left overs. The scent of the mangoes sure did the magic here. My mission of finishing off the long kept ready mix Gulab Jamoon mix was done in style.
Ingredients | Quantity |
|---|---|
| Gulab jamoon ready mix | 1 packet ( 200 grams ) |
| Yellow food colour | a pinch |
| Ripe Mango | 1 medium size |
| Ghee | 1 tablespoon |
| Oil | to deep fry |
For Sugar Syrup
Ingredients | Quantity |
|---|---|
| Sugar | 2 cups |
| Water | 1 cup |
Method
- Boil sugar and water together for 10 minutes. Strain and keep aside .
- Puree the mango, cook it for about 7-8 minutes until a thick paste consistency. Cool completely.
- Sieve the ready made gulab jamoon mix powder. Top with a pinch of yellow food colour.
- Add the cooled mango purée little at a time and knead lightly to get a smooth dough.
- Add 1 tablespoon of ghee and mix well. Keep covered for ten minutes.
- Roll the gulab jamoon dough into small balls with out any crack’s.
- Heat oil to deep fry at medium low heat. Drop the rolled dough ten at a time.
- Deep fry to a light golden colour. Remove from oil and drop it into the sugar syrup.
- Place it at room temperature for one hour to cool completely. Then store it in the fridge and serve chilled.
