Gulab Jamun Recipe / Quick Jamun Recipe
I hardly like sweets but Gulab Jamuns are exception on that matter. And this is a kind of cheat recipe which can be prepared without Mawa. It hardly takes any time and efforts and mouth watering Gulab Jamuns will be ready. It is prepared form milk powder and the process is fool proof if you follow the exact measurements.
The only trick in Gulab Jamun is to fry them. So many times I have seen Gulab Jamuns turning dark brown which makes it visually unappealing. The best colour for Gulab Jamuns is Golden Brown. Next important thing in Gulab Jamun is the chaashni. It has to be half string consistency or even less than that is fine too. But you can adjust it in case it goes wrong.
I have even tried preparing Gulab Jamuns from ready to fry packs which are available in market these days. But believe me this even tastes better than that. It stays fresh for days in refrigerator. If it feels hard you can just microwave it for few seconds before serving. It will again turn soft.
Usually we prepare Gulab Jamuns from Khoya or mawa. And I believe these traditional recipes have certain process of preparation. And that the process gives it that perfect texture, softness and taste. If we try short cut we have to compromise somewhere on taste. But when I tried this recipe I realised I was so wrong. In fact it tasted even better.
I usually prepare this dessert when we have get together at home. As we can prepare it in advance and serve it to the guests in no time. Also check other yummy desserts like Kesar Pista Kulfi, Kaju Katli and Apple Coconut Burfi.
Try it and you will know why this recipe is better.