Gulab Jamun
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
7.4 serving dry milk powder (23g makes 1 cup of milk) 85 grams Flour, white 92 grams Butter, unsalted, melted120 mL Milk, 3.25% 24 1tsp Canola Oil (for calculations - 2.5 liters of oil, or a deep-fat-fryer-full of oil in the actual recipe)24 tsp unpacked Brown Sugar (for calculations - 1 kg sugar in the actual recipe)1 tsp Cardamom, ground (or whole cardamom, opened)1.5 liter water1-2 tbsp rosewater
Make the syrup :
Pour 1 kg sugar, 1.5 liter water and the cardamom in a big saucepan and put to the boil. Simmer for 2-3 minutes. Pour half the syrup in a big dish/bowl and add the rosewater.
Make the gulab jamun :
Mix all the other ingredients (except the oil!) together. Roll into 24 balls.
Deep-fry a batch of balls at 160 °C (gentle heat) for 5-6 minutes. Remove them from the oil and put them in the saucepan with the remaining syrup. bring to the boil.
While the first batch is simmering (5-6 minutes), deep-fry the second batch. Then, remove from the saucepan and place in the dish full of fresh syrup. The second batch goes into the simmering syrup, and the third batch goes into the fryer for another 5-6 minutes, and so on until all the gulab jamun have been fried and boiled in syrup and placed in the dish.
Serving Size: 24 balls
Number of Servings: 24
Recipe submitted by SparkPeople user ATCHOUM.
Pour 1 kg sugar, 1.5 liter water and the cardamom in a big saucepan and put to the boil. Simmer for 2-3 minutes. Pour half the syrup in a big dish/bowl and add the rosewater.
Make the gulab jamun :
Mix all the other ingredients (except the oil!) together. Roll into 24 balls.
Deep-fry a batch of balls at 160 °C (gentle heat) for 5-6 minutes. Remove them from the oil and put them in the saucepan with the remaining syrup. bring to the boil.
While the first batch is simmering (5-6 minutes), deep-fry the second batch. Then, remove from the saucepan and place in the dish full of fresh syrup. The second batch goes into the simmering syrup, and the third batch goes into the fryer for another 5-6 minutes, and so on until all the gulab jamun have been fried and boiled in syrup and placed in the dish.
Serving Size: 24 balls
Number of Servings: 24
Recipe submitted by SparkPeople user ATCHOUM.
Nutritional Info Amount Per Serving
- Calories: 119.5
- Total Fat: 7.8 g
- Cholesterol: 9.2 mg
- Sodium: 42.3 mg
- Total Carbs: 10.7 g
- Dietary Fiber: 0.1 g
- Protein: 3.0 g