Shan Gulab Jaman mix is an easy to prepare recipe, so you can relish the perfect dessert experience at home.
PACKAGING75g Serving Suggestion
- Milk Solids (Milk)
- Patent Flour (Wheat)
- Corn Starch
- Blend of Vegetable Oils (Canola & Soy bean)
- Sodium Bicarbonate
- Tartaric Acid
- Green Cardamom
- Salt & Saffron
|% Daily Value*|
|Total Fat||3 g||5%|
|Total Carbohydrate||8 g||3%|
|Dietary Fibre||0 g||0%|
* Percent Daily Values are based on a 2,000 calorie diet.
As per 75 gram
2 Cups (350g)
1 ¼ Cups (250g)
Gulab Jaman Mix
1 packet (75g)
Steps of Cooking
- In small pot dissolve sugar in 1 ½ cups of water. Boil for about 3 minutes and remove from heat.
- SEPARATELY: Mix together, one tablespoon Ghee, 2-3 tablespoon water and Shan Gulab Jaman Mix. Knead and make soft smooth dough. Then shape it into about 10-12 round balls. Make sure the surface of the balls is free of cracks.
- In a small frying pan heat Ghee on low heat. To test the right temperature of the Ghee, add one ball. It should slowly rise to the surface from the bottom with a touch of a spoon. Note: (a) If the Jaman/ball does not rise to the surface then the Ghee needs to be heated more. (b) If the Jaman rises too fast to the surface and begin to change color, then the temperature is too high and the heat needs to be lowered. Allow the Ghee to cool down for a while. Jamans fried in hot oil will have their center uncooked and hard.
- Add the balls at the right temperature of Ghee. Take a round sieved spoon and turn the balls by rotating the bottom edges of the spoon against the top of the balls. Keep rotating until the Jamans turn light golden. Remove, drain fat and add to the hot sugar syrup. (Heat the sugar syrup on low heat while frying the Jamans).
- Cook the Jamans in the syrup for about 3 minutes. On low heat. Remove from heat, cook and serve after 20 minutes.