Baked Gulab Jamun Indian Dumplings In Syrup Recipes
INDIAN FRIED DOUGHNUTS (GULAB JAMUN) RECIPE BY TASTY
Here's what you need: powdered milk, flour, semolina, bicarbonate of soda, lemon juice, butter, milk, sugar, water, saffron, almond, pistachio
Provided by Ellie Holland
Categories Desserts
Yield 10 doughnuts
Number Of Ingredients 12
Steps:
- In a large bowl, mix the powdered milk, flour, semolina, bicarbonate of soda, lemon juice, butter, and milk until thoroughly combined.
- Cover with plastic wrap and leave to rest for 15 minutes, until all the moisture is absorbed.
- Take a golf ball-sized portion of dough and roll into a ball. Repeat with remaining dough.
- In a deep pot, heat the sunflower oil until it reaches 360°F (160°C).
- Fry the doughnuts for about 4 minutes, turning occasionally, until they are golden brown on all sides.
- Use a slotted spoon to transfer the fried doughnuts to a paper towel-lined plate.
- Add the sugar, water, and saffron to a saucepan over a medium heat, and stir.
- Once the sugar has dissolved and is syrupy (about 5-7 minutes), add the doughnuts to the pan, stirring to coat in the syrup.
- Let the doughnuts soak in the syrup for an hour.
- Remove the doughnuts and garnish with the almonds and pistachios.
- Enjoy!
Nutrition Facts : Calories 227 calories, Carbohydrate 30 grams, Fat 8 grams, Fiber 0 grams, Protein 6 grams, Sugar 22 grams
BAKED GULAB JAMUN (INDIAN DUMPLINGS IN SYRUP)
This a traditional Indian dessert, baked instead of fried. My family has made this recipe for generations and it's one of our favorites.
Provided by Aegis
Categories World Cuisine Recipes Asian Indian
Time 37m
Yield 18
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Combine milk powder and flour in a bowl. Add butter; beat together until creamy and blended. Add just enough milk to make a firm dough. Shape dough into 18 small balls and arrange on the baking sheet.
- Bake in the preheated oven until gulab are lightly browned, 12 to 20 minutes.
- Combine confectioners' sugar, white sugar, and water in a saucepan over medium heat. Simmer until sugars dissolve and consistency is syrupy, 5 to 10 minutes. Remove from heat.
- Transfer gulab to the saucepan; let soak in the warm syrup, at least 10 minutes. Let cool before serving.
Nutrition Facts : Calories 120.1 calories, Carbohydrate 24.1 g, Cholesterol 5.3 mg, Fat 1.5 g, Fiber 0.1 g, Protein 3 g, SaturatedFat 0.9 g, Sodium 92.1 mg, Sugar 21.4 g
GULAB JAMUNS
Make and share this Gulab Jamuns recipe from Food.com.
Provided by Steve P.
Categories Dessert
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Bring the water, rose water and sugar to boil, add the saffron, remove from heat and set aside.
- Mix the milk powder, flour, soda, heavy cream well and knead until a soft dough is made.
- Take a teaspoon of the dough, place one cardamom seed in it and make a small ball.
- Similarly make the balls with the remaining dough, and fry them when the ghee is ready until golden brown.
- Remove with a slotted spoon and transfer into the syrup, which should be quite warm.
- Serve these delicious Gulab Jamuns with hot syrup and garnished with almonds or pistachio.
Nutrition Facts : Calories 1504.8, Fat 105.6, SaturatedFat 65.8, Cholesterol 311.5, Sodium 251.5, Carbohydrate 130.1, Fiber 0.3, Sugar 120.5, Protein 16.5
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HOW TO MAKE GULAB JAMUN | STEP-BY-STEP RECIPE AND TIPS
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Author Srividhya GopalakrishnanPublished 2021-03-27
- Prepare the dough. In a mixing bowl, add the milk powder, all-purpose flour, baking powder and ghee. Slowly add the milk, 1 tablespoon at a time, and gently form the dough by mixing.
- Prepare the sugar syrup. In a saucepan, add the sugar, water and two green cardamom pods, crushed. Bring the mixture to a boil and let the sugar dissolve.
- Roll the jamuns. Grease your palms and pinch a small amount of dough. Roll gently to form a small, smooth ball—to give you an idea of the size, I make about 20 jamuns using this recipe.
- Fry the jamuns. In a heavy saucepan or Dutch oven, heat a few inches of oil over low heat. The oil should not be very hot while frying the gulab jamuns.
- Add jamuns to the sugar syrup. Let each jamun sit for 45 to 60 seconds, and then add the fried jamuns to the warm sugar syrup. Repeat with the next batch of jamuns, frying them and then adding them to the sugar syrup.
- Garnish. You can eat gulab jamun cold or warm. Put the jamuns in a serving bowl and drizzle the extra syrup on top. Garnish with nuts or rose petals and serve.
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