Gulkand Gulab Jamuns

I stumbled upon this while Gawking @ Foodgawker. Wow, gulkand stuffd soft n juicy gulab jamuns, cried exotic! Loved the way the author  @ Kiran Tarun, Ms. Kiran described those jamuns. Luckily, i had a small dabba of gulkand, which i bought from india @ Nuts n Spices, chennai. So, i immediately, bought a pack of gulab jamun mix, but the time was’t ripe enough for it come it into action, until last month. 
Finally, after lots of pleas and threats from my hubby, i made them last month. It was worth all that wait and it was divine biting into those juicy jamuns. Give it a try, you won’t regret it. A perfect dessert for parties, adult parties, i won’t recommend it for kids, though my lil fella loved the non-gulqand jamuns, he made faces while tasting the stuffed ones.
I made around 30 stuffed and 30 normal jamuns, the stuffed jamuns were a hit amongst my hubby’s colleagues too. So, definite hit in a Boys party, what say! 😉

1 Packet of Gits Gulab Jamun Mix (1 kg pack)
1/2 Cup Gulkand/Gulqand/Rose petal preserve
Oil for deep frying the jamuns.
Sugar syrup(prepared according to package instructions)
3  Cups of Sugar 
3 Cups of Water
1 tsp cardamom powder
  • Make pea-size balls of gulqand/gulkand/rose petal preserve and freeze it. This is important or else the gulqand might ooze out and will mix with dough. So, two hours before making the jamuns, freeze the gulkand/gulqand. The number of gulqand/gulkand balls depends on how many jamuns you are going to make. I made around 30 gulqand jamuns and 30 normal jamuns, so i made 30 pea-sized balls of gulqand/gulkand and freezed.
  • Make the gulab jamun dough, according to the package instructions. I used milk to make the dough instead of water, this gives a rich taste and texture to the jamuns.
  • Now, the pack which i used said, it can give 100 jamuns, so with the stuffing inside, i need to make the jamuns a bit bigger, so i got around 60 jamuns. Start making jamun balls, while making balls, stuff a the gulkand ball inside and shape it into a ball. Repeat the same for all the gulqand/gulkand balls. Let the balls rest for 10 minutes.
  • While the balls are resting, make the sugar syrup, take the sugar in a heavy bottom pan, add water and boil. When all the sugar dissolves, add cardamom powder and switch it off.
  • Heat oil in a wide pan, when it is hot enough, add the jamun balls and deep fry them in batches. Do not crowd the pan while frying the jamuns. Do not touch the jamuns with the laddle. Just wobble the laddle in the oil, so that the oil touches the jamun. Keep the flame low while frying the jamuns, or else you will end up with brown, uncooked jamuns. 

  • Once they have browned well, remove from oil using a slotted spoon and drop them gently in the sugar syrup. Continue this for all the jamuns. Let it sit for atleast 2 hours for the jamuns to soak well and take all the flavor. Serve Warm or Chill and enjoy.
  • We personally prefered the jamuns next day after it had soaked up all the sugar and the flavor of gulkand/gulqand infused well with the jamuns. I packed some to my hubby’s office the next day, it was well received and appreciated.