GULAB JAMUN
This is a traditional Indian dessert. Spongy milky balls soaked in rose scented syrup. Delicious with fresh cream, Kulfi, ice cream etc. To make it even more fancy, sprinkle gold-leaf on top of each serving.
Provided by COOLGUTS
Categories World Cuisine Recipes Asian Indian
Time 50m
Yield 20
Number Of Ingredients 14
Steps:
- In a large bowl, stir together the milk powder, flour, baking powder, and cardamom. Stir in the almonds, pistachios and golden raisins. Mix in the melted ghee, then pour in the milk, and continue to mix until well blended. Cover and let rest for 20 minutes.
- In a large skillet, stir together the sugar, water, rose water and a pinch of cardamom. Bring to a boil, and simmer for just a minute. Set aside.
- Fill a large heavy skillet halfway with oil. Heat over medium heat for at least 5 minutes. Knead the dough, and form into about 20 small balls. Reduce the heat of the oil to low, and fry the balls in one or two batches. After about 5 minutes, they will start to float, and expand to twice their original size, but the color will not change much. After the jamun float, increase the heat to medium, and turn them frequently until light golden. Remove from the oil to paper towels using a slotted spoon, and allow to cool. Drain on paper towels and allow to cool slightly.
- Place the balls into the skillet with the syrup. Simmer over medium heat for about 5 minutes, squeezing them gently to soak up the syrup. Serve immediately, or chill.
Nutrition Facts : Calories 143.5 calories, Carbohydrate 16.8 g, Cholesterol 10 mg, Fat 7.9 g, Fiber 0.2 g, Protein 2.2 g, SaturatedFat 2.5 g, Sodium 40.3 mg, Sugar 15.6 g
GULAB JAMUN RECIPE
Gulab jamun is a beloved Indian dessert consisting of fried balls of a dough made from milk solids and semolina, soaked with an aromatic syrup spiced with green cardamom, rose water, saffron, and more. Paying close attention to the ingredients and temperatures involved yields sweet, light gulab jamuns with moist interiors.
Provided by Nik Sharma
Categories Desserts
Yield 6
Number Of Ingredients 18
Steps:
- For the Jamuns: In a small bowl, stir together semolina and milk, and set aside for 30 minutes to allow semolina to soak. Line a rimmed baking sheet with parchment paper. In a large bowl, whisk together milk powder, baking powder, cardamom, and salt. Sift mixture twice through a fine-mesh strainer onto prepared baking sheet, using clean hands or a bowl scraper to break up any lumps or bits that might be left behind in the strainer basket.
Nutrition Facts : Calories 529 kcal, Carbohydrate 85 g, Cholesterol 22 mg, Fiber 0 g, Protein 10 g, SaturatedFat 5 g, Sodium 248 mg, Sugar 80 g, Fat 18 g, ServingSize Makes about 18 gulab jamuns, serving 4-6, UnsaturatedFat 0 g
GULAB JAMUN
Make one of India's most cherished festival desserts, gulab jamun. These fried dumplings are scented with cardamom and steeped in rose and saffron syrup
Provided by Roopa Gulati
Time 1h5m
Yield Makes 16 (serves 6-8)
Number Of Ingredients 16
Steps:
- To make the syrup, heat the cardamom, sugar and 500ml water in pan, not letting the water boil before the sugar has dissolved. Simmer for 10 mins, then leave to cool.
- Add the rosewater, saffron and some of its soaking water, gradually adding to give a subtle flavour. Set aside in the pan.
- To make the gulab jamun, grind the cardamom and sugar with a pestle and mortar.
- Sieve the milk powder, flour and baking powder into a mixing bowl and stir in the ground cardamom. Rub in the homemade ghee or butter using your fingertips until the mixture resembles coarse crumbs.
- Add the yogurt, lemon juice and enough milk to form a soft dough - take care not to overwork the mixture.
- Oil your hands with a little sunflower oil and shape small portions of the dough into balls the size of a small walnut, about 3cm in diameter and 20g each. You should have 16 balls. Take care that the dumplings are smooth and have no cracks or folds.
- Reheat the syrup. Once it comes to a boil, turn off the heat and cover with a lid.
- Heat the ghee in a wok or karahi to 130C. When a small piece of dough dropped into the oil turns golden in about 40 seconds, fry the balls in batches over a medium heat, moving them around until they are an even, deep brown, about 5-7 mins. Remove from the pan using a slotted spoon, then drain on kitchen paper. Add to the warm syrup, leaving them to soak for 2-3 hrs or preferably overnight.
- When ready to eat, warm the gulab jamun through in a wide pan, spooning over the syrup. Serve piping hot.
Nutrition Facts : Calories 559 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 81 grams sugar, Fiber 0.4 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium
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