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 are a popular classic Indian sweet made of milk solids and sugar. This post shares 2 gulab jamun recipes. one with milk powder and the other with khoya.
Provided by Swasthi
Categories Dessert
Time 30m
Number Of Ingredients 13
Steps:
- Mix together water, sugar and crushed cardamoms in a pot.
- Boil the syrup until it turns slightly sticky.
- Turn off the stove before it goes to a 1 string consistency.
- If it reaches a 1 string consistency, then add 2 tbsp of water and mix.
- Add rose water and mix. Set aside to keep it hot.
- Fluff up the flour in the jar with a fork and then measure correctly.
- Mix together flour, milk powder and soda in a bowl. Either sieve it or mix uniformly.
- Add ghee to it. Mix well.
- In a small bowl, mix together lemon juice or yogurt and 2 tbsp milk.
- Pour 1.5 tbsp of this to the flour mixture.
- Begin to bring the flour together to make a dough.
- If the dough is too dry, add little more milk & curd until you get a smooth dough. Do not add a lot. Use only as needed.
- The dough turns sticky. Grease your fingers and make a ball.
- The dough must not be soggy. It must hold the shape well and should be smooth without any cracks.
- Divide to 14 to 18 equal sized portions. Grease your hands and roll to smooth balls.
- They must be smooth without any cracks or lines otherwise you will find many cracks on the gulab jamuns. Keep them covered.
- Heat up the pan with ghee or oil on a medium heat.
- Also check if the syrup is hot. If it is not hot, heat it up a bit. It must be hot and not very hot.
- To check the right temp, you can drop a small piece of dough in the oil.
- It must rise slowly without changing its color.
- If it rises rapidly then you will need to cool the oil a bit before frying.
- When the ghee is just medium hot, add the balls.
- Make sure the oil is not very hot else the gulab jamuns will brown without cooking well.
- Fry the balls on a medium flame for 1 to 2 mins. Then regulate the flame to low flame & fry until golden. Keep stirring gently to fry them uniformly.
- Add them to the hot syrup. Allow them to rest for 3 hours and serve.
- Garnish gulab jamun with chopped pistachios.
Nutrition Facts : Calories 204 kcal, Carbohydrate 26 g, Protein 3 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 27 mg, Sodium 56 mg, Sugar 21 g, ServingSize 1 serving
SWEET MILK BALLS (GULAB JAMUN)
Make and share this Sweet Milk Balls (Gulab Jamun) recipe from Food.com.
Provided by sharda
Categories Dessert
Time 2h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- To make khoya:.
- Take 2 and half cup of half-and-half in wok, and reduce it till the thickest consistency without turning brown.
- To make chena:.
- Take 2 and half cup of 1/2 and 1/2 milk and spoil it with lemon juice.
- Drain out the water and put the milk consistency in a cheese cloth and press it with some heavy weight so that all the remaining water comes out.
- It takes about 60 minutes.
- Now mix all the ingredients for the sweet balls.
- Make into small walnut size balls.
- On medium heat (NEVER ON HIGH HEAT) deep fry them like dark brown in colour.
- To make sugar syrup.
- Mix the water and sugar in a saucepan large enough to fit all the fried sweet balls.
- Boil the mix until the sugar dissolves and keep boiling for 5 minutes.
- Put the cardamom pods in the sugar syrup.
- Then slowly drop down the fried milk balls.
- Don't make mess by dropping much fried balls in smaller sauce pan.
- This is because after soaking the sugar syrup the milk balls expands.
- Boil it for 15 minutes on medium heat,all the milk balls will expand to double its size soaking the sugar syrup.
- Serve it when it comes to the room temperature.
- NOTE:-DO NOT USE WHOLE MILK OR SKIMMED MILK.
- ONLY USE Half-and-half MILK.
Nutrition Facts : Calories 893.5, Fat 74.4, SaturatedFat 6.3, Cholesterol 5.7, Sodium 427.2, Carbohydrate 59.5, Fiber 0.7, Sugar 54.1, Protein 1.7
GULAB JAMUN (INDIAN MILK BALLS)
I just had this dessert at a Nepalese restaurant and want to save a copy for myself. There is already one recipe listed on the zaar, but I prefer this one, taken from indianfoodforever.com.
Provided by Silke 2
Categories Dessert
Time 50m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Dough:.
- Make the dough by combining the milk powder, flour, butter. Add just enough whole milk to make a medium-hard dough. Divide the dough into 18-20 portions.
- Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel.
- Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side.
- After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Now they must be gently and constantly agitated to ensure even browning on all sides.
- If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.
- The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.
- Sugar Syrup:.
- The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water. Add 4-5 cardamom pods, slightly crushed and a few strands of Kesar (Saffron).
- Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar.
- Transfer this hot syrup into a serving dish. Keep warm on stove. Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamun balls in sugar syrup overnight for best results. They can be served warm or at room temperature.
Nutrition Facts : Calories 653.9, Fat 14.5, SaturatedFat 9, Cholesterol 46.3, Sodium 330, Carbohydrate 124.3, Fiber 0.4, Sugar 112.1, Protein 10.1
GULAB JAMUN OR KALA JAM (WAFFLE BALLS)
These are like little waffle balls that sit in and absorb a sugary rosewater syrup. It was first made on the Indian subcontinent, around South Asia. Gulab Juman originated from Luqmat Al-Qadi, an Arabic dessert. This dessert is popular at weddings, Diwali, Eid Al-Fitr and Eid Al-Adha. There a several different types of jamun with different looks and taste. Serve hot or cold.
Provided by Kristin Rhea Hernbrode
Categories World Cuisine Recipes Asian Bangladeshi
Time 1h17m
Yield 12
Number Of Ingredients 11
Steps:
- Combine water, sugar, cardamom, rose water, and saffron in a saucepan; bring to a boil. Reduce heat and simmer until consistency is syrupy, 5 to 10 minutes.
- Mix milk powder, flour, and baking soda in a bowl until well-combined. Slowly mix in butter and yogurt until dough comes together. Let gulab dough rest for 5 minutes. Shape into smooth balls the size of pennies.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Test the temperature of the oil by dropping in a small piece of dough. When it sits at the bottom of the pan for 1 minute before coming to the surface, the oil is ready.
- Fry 4 gulab balls at a time, stirring carefully, until dark golden brown on all sides, about 2 minutes. Drain on a paper-towel lined plate. Repeat with remaining gulab.
- Bring syrup back up to a boil and drop in fried gulab. Remove from heat and let them soak in the syrup, covered, 45 minutes to 1 hour.
Nutrition Facts : Calories 186.9 calories, Carbohydrate 36.1 g, Cholesterol 3.2 mg, Fat 4.7 g, Fiber 0.1 g, Protein 1.3 g, SaturatedFat 1.1 g, Sodium 45.1 mg, Sugar 35 g
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- Place sugar, cinnamon stick, water and lemon juice in a deep pot or saucepan, and heat over a medium flame. Bring to a boil, and then lower heat until it's at a simmer. Cook until it reaches the thread stage or turns little sticky while stirring occasionally. (It will take around 8-10 minutes over medium flame to reach the required consistency.) When the sugar syrup is ready, turn off the flame. Keep warm.
- Place milk powder, flour and baking soda in a large bowl. Add oil, and mix well. Sprinkle fresh milk evenly over the mixture and gently mix it.
- Grease your palms with oil and divide mixture into marble-sized small portions (around 9-10). Take each portion and form solid-looking balls. (Make sure each ball doesn't have any cracks.) Set aside.
- Heat enough oil for deep frying in a saucepan or pot over medium heat. Slowly drop 3 to 4 balls into the hot oil, and reduce the heat to low. Deep fry until the balls turn a golden brown, around 6 to 7 minutes. Transfer each ball using a slotted spoon to paper towels to absorb excess oil. Repeat with remaining balls.
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