Gulab Jamun
User Reviews
5
Gulab Jamun
Description
The recipe titled Gulab Jamun starts with mixing milk powder, flour, and baking powder into a dough enriched with melted butter, warm milk, and an egg, forming a smooth, pliable mixture. The dough is shaped into small balls about the size of cherries to ensure even frying. These balls are deep-fried in hot vegetable oil at about 180°C until golden brown on all sides, creating a crisp outer layer with a soft interior. Simultaneously, a syrup is prepared by boiling granulated sugar with water, green cardamom, and lemon juice, which imparts a subtle aromatic flavor to the syrup and prevents crystallization.
Once fried, the gulab jamuns are drained and immediately soaked in the warm syrup to absorb the sweetness. The soaking allows the fried dough balls to become soft and moist yet retain their shape. The cardamom adds a fragrant note that complements the rich, milky dough. Gulab Jamun is typically served at room temperature or slightly warm, making it a traditional and satisfying dessert choice.
The notes include a nutritional disclaimer indicating that provided nutritional facts are approximate and should not be considered definitive.
Ingredients
For the Gulab Jamun
- 100 g milk powder
- 2 tbsp plain flour
- 1 tsp baking powder
- 1 tbsp butter melted
- 4 tbsp milk warm
- 1 egg
For The Syrup
- 300 g sugar Granulated
- 500 ml water
- 6 green cardamom
- 1 tsp lemon juice
Instructions
- In a large mixing bowl, combine the powdered milk, plain flour, and baking powder then mix until combined.
- Pour in the melted ghee or butter, milk, and eggs into the dry ingredients. Mix the dough thoroughly until it becomes smooth and free of any lumps. If the dough is too dry, add a small amount of milk to adjust the consistency.
- Roll the dough into small balls, approximately the size of a cherry. Be careful not to overwork the dough to prevent the gulab jamuns from becoming tough.
- Heat the vegetable oil in a deep saucepan or fryer over medium heat until it reaches 180°C. Test the temperature of the oil by dropping a small piece of dough into it. The dough should sizzle and rise to the surface immediately.
- Carefully add the dough balls to the hot oil, a few at a time, and fry until all sides turn golden brown. Use a slotted spoon to remove the fried gulab jamuns from the oil and drain them on a paper towel-lined plate.
- In a separate saucepan, bring the granulated sugar and water to a boil, stirring continuously until the sugar dissolves.
- Add the ground cardamom and lemon juice to the sugar syrup and stir well.
- Place the fried gulab jamuns into the sugar syrup and let them soak for at least 30 minutes before serving.
- Garnish with chopped pistachios or desiccated coconut (optional). Serve the gulab jamun warm.
Notes
- Handle the dough gently to keep the gulab jamuns tender rather than tough.
- Maintain oil temperature around 180°C for even frying and proper rising.
- Soak the fried dough balls in warm syrup to achieve the soft, syrupy texture.
- Cardamom in syrup adds subtle flavor and lemon juice prevents sugar crystallization.
- Nutritional information provided is approximate and for guidance only.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14Serving
Amount Per Serving
Calories 296 kcal
% Daily Value*
| Calories | 296kcal | 15% |
| Carbohydrates | 47g | 16% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 17mg | 6% |
| Sodium | 92mg | 4% |
| Potassium | 203mg | 4% |
| Fiber | 0.2g | 1% |
| Sugar | 41g | 82% |
| Vitamin A | 137IU | 3% |
| Vitamin C | 1mg | 1% |
| Vitamin D | 2µg | 10% |
| Calcium | 154mg | 15% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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