Stuffed Gulab Jamuns

Gulab Jamun is deep fried sweet dumplings stewed in sugar syrup  and is liked by almost everyone.Stuffing it with a mixture of crunchy dry fruits adds a distinct flavor to the sweet. A little bit effort in making these gulab jamun balls by stuffing it makes it unique and special in taste.

Stuffed Gulab Jamuns.......

Ingredients:

• gulab jamun instant mix – 1
• sugar – as per mix instructions
• water – as per mix instructions
• cardamom powder – 1/2 tsp
• Cashew nut - 2 tbsp chopped
• Almonds- 2 tbsp chopped
• Pistachios-1 tsp chopped
• Raisins - 2tbsp
• All purpose flour - 1 tbsp
• Sugar - 1 tsp
• Oil for deep fry

Procedure:

Prepare sugar syrup as directed in the mix. Mix sugar and water  and then heat at medium heat for 8-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar.Once the desired consistency is achieved, add cardamom powder and switch off.

Make the soft dough by adding  water into the instant mix. Set aside in a coved bowl for 15 mins.

Divide the dough into 3/4 inch portions. Make balls by gently rolling each portion between your palms into a smooth ball. 

 Make a paste by adding raisins, all purpose flour, 1 tsp of sugar in a blender. Add in the chopped nuts. The raisin paste binds all these nuts. 

Make small dry fruit laddos as shown in the photograph of  about 1/2-3/4 inch. You can add extra flour to bind them if required.

Now the trick is to carefully stuff the dry fruit balls into the dough properly.
Grease your hands with ghee/oil, take a portion of dough in your palm and flatten it as shown.

 Carefully place the  small dry fruit laddo in the middle and seal it as shown. Gently roll the ball to ensure that it is smooth.

Prepare other stuff balls in the same procedure.

Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan.The Gulab Jamuns will rise slowly to the top.( The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.)

Add the fried gulab jamuns directly into the warm syrup. 
Leave gulab jamun balls in sugar syrup for atleast 3 hrs, for best results keep it for 6-8 Hrs.

Note :
If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.

If you dont have instant mix . you can follow the below recipe for instant mix

• Milk Powder – 1 cup
• All purpose flour/ maida – 1/2 cup  
• Baking soda -1/2 tsp