Gulab jamun is a dessert often eaten at festivals or major celebrations such as marriages, Diwali (the Indian festival of light) and the Muslim celebrations of Eid ul-Fitr and Eid al-Adha. There are various types of Gulab jamun and every variety has a distinct taste and appearance.
Gulab jamun also known as "waffle balls," is a popular dessert in countries of the Indian Subcontinent such as India, Pakistan, Nepal and Bangladesh. It is made of dough consisting mainly of milk solids (often including double cream and flour) in sugar syrup flavored with cardamom seeds and rosewater or saffron. These days, Gulab Jamun powder is also commercially available, so the dessert can be prepared easily. Gulab jamun is common at weddings. I would prefer to make it from scratch.
1) Heat oil in heavy bottom pan to low.
2) Mix water, sugar, and cardamom in a pan and bring to boil then turn heat to very low and leave to simmer. Turn off heat before adding fried balls.
3) In a plastic or glass bowl mix dry milk, baking powder and flour.
4) Add ghee and mix using finger tips.
5) Add egg and knead in circular motion with low pressure until it come together and look like a ball. Dough should not be dry it should has some shine after kneading.
6) Now it's time to wash your hands and wipe. Apply 1 teaspoon (or two) oil on a plate using your hand.
7) Divide dough into 18 or 16 small balls. As you roll a ball place it on oiled plate. As balls ready slide them to preheated oil for deep frying. ( don't worry this oil won't be scented after this frying it can be used for other cooking as well).
8) At this stage these balls are very delicate so please don't use any spoon to stir just move frying wok gently in circular motion.
9) After a minute or two as you see the change in color and size of balls now use slotted or wired spoon and fry turning continually on low heat.
10) As they come to desired colour as shown in picture take them out and transfer in very hot sugar syrup (removed from stove). Move pan three to four times and let them soak syrup for 15 to 30 minute. Transfer to serving dish serve hot or cold it's up to you.
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Serving Size: 1 Serving (50g) | ||
Recipe Makes: 18 Servings | ||
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Calories: 67 | ||
Calories from Fat: 3 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 12.6mg | 4 % | |
Sodium 30.4mg | 1 % | |
Potassium 75.2mg | 2 % | |
Total Carbohydrate 14.7g | 4 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 14.7g | ||
Protein 1.8g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 67
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