Gulab Jamun
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
FOR THE GULAB JAMUN:* 1-cup instant milk powder* 1/2-cup all purpose flour * 1/2-tsp baking soda * 2-tablespoons butter -melted * milk, just enough to make the dough (about 1/4-cup or so)FOR THE SYRUP: * 2-cups Sugar* 1-cup water * 4-5 cardamon pods, crushed slightly* saffron (optional)Oil for frying (I have calculated how much oil they soak up for the NI count so as to be as accurate as possible, yes I measured :)
(1) Make the dough by combining the milk powder, flour, baking soda, and butter.
(2) Add just enough milk to make a medium-hard dough.
(3) Divide the dough into 20-portions.
(4) Make balls by gently rolling each portion between your palms into a smooth ball.
(5) Place the balls on a plate and cover with a damp yet dry kitchen towel.
(6) Heat the oil on high and then lower the heat to medium.
(7) Slip in the balls into the hot oil from the side of the pan, one by one.
(8) They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side.
(9) After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right.
(10) Now they must be gently and constantly agitated to ensure even browning on all sides.
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.
(11) The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.
SUGAR SYRUP:
(1) The syrup should be made earlier and kept warm.
(2) To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water.
(3) Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar" (saffron, optional).
(4) Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar.
(5) Transfer this hot syrup into a serving dish. Keep warm on stove.
(6) Add the fried gulab jamuns directly into the warm syrup.
(7) Leave gulab jamun balls in sugar syrup overnight for best results. They can be served warm or at room temperature.
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YIELDS: 20-gulab jamuns
Number of Servings: 20
Recipe submitted by SparkPeople user PRETTY_FLUFFY.
(2) Add just enough milk to make a medium-hard dough.
(3) Divide the dough into 20-portions.
(4) Make balls by gently rolling each portion between your palms into a smooth ball.
(5) Place the balls on a plate and cover with a damp yet dry kitchen towel.
(6) Heat the oil on high and then lower the heat to medium.
(7) Slip in the balls into the hot oil from the side of the pan, one by one.
(8) They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side.
(9) After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right.
(10) Now they must be gently and constantly agitated to ensure even browning on all sides.
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.
(11) The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.
SUGAR SYRUP:
(1) The syrup should be made earlier and kept warm.
(2) To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water.
(3) Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar" (saffron, optional).
(4) Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar.
(5) Transfer this hot syrup into a serving dish. Keep warm on stove.
(6) Add the fried gulab jamuns directly into the warm syrup.
(7) Leave gulab jamun balls in sugar syrup overnight for best results. They can be served warm or at room temperature.
=======================================
YIELDS: 20-gulab jamuns
Number of Servings: 20
Recipe submitted by SparkPeople user PRETTY_FLUFFY.
Nutritional Info Amount Per Serving
- Calories: 133.3
- Total Fat: 3.4 g
- Cholesterol: 3.9 mg
- Sodium: 62.4 mg
- Total Carbs: 24.5 g
- Dietary Fiber: 0.1 g
- Protein: 1.8 g
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