Gulab Jamuns In Rose Syrup Recipes

GULAB JAMUN

Gulab Jamun image

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

Ingredients

1 cup dry milk powder
3 tablespoons all-purpose flour
2 tablespoons ghee (clarified butter), melted
½ teaspoon baking powder
½ cup warm milk
1 tablespoon chopped almonds
1 tablespoon chopped pistachio nuts
1 tablespoon golden raisins
1 pinch ground cardamom
1 quart vegetable oil for deep frying
1 ¼ cups white sugar
7 fluid ounces water
1 teaspoon rose water
1 pinch ground cardamom

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 Recipe image

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

Ingredients

For the Syrup:
2 cups (480ml) water
14 ounces (2 cups; 400g) sugar
1 tablespoon (15ml) lemon juice
1 pinch (15 strands) saffron
4 green cardamom pods, crushed
2 whole cloves
1 teaspoon (5ml) rose water
For the Jamuns:
1.4 ounces (1/4 cup; 40g) fine semolina flour (see note)
1/4 cup (60ml) milk
5.3 ounces (2 cups; 150g) non-fat dried milk powder (see note)
1 teaspoon baking powder
1/2 teaspoon ground green cardamom
1/8 teaspoon Diamond Crystal kosher salt; if using table salt, use half as much by volume
6 tablespoons (90ml) heavy cream, divided plus more as needed
3 cups (720ml) grapeseed oil, for frying (see note)
3 tablespoons (25g) chopped pistachios or cashews, for garnish (optional)

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 JAMUNS IN ROSE SYRUP

Gulab Jamuns in Rose Syrup image

These milky little doughnuts are a burnished bronze on the outside, white and cakey inside, and soaked to the core with delicately flavored rose syrup.

Provided by Meera Sodha

Categories Diwali Dessert snack Pastry Fry Deep-Fry Soy Free Peanut Free Vegetarian Cardamom Pistachio Milk/Cream

Yield Makes around 40 gulab jamuns (enough for 20 people)

Number Of Ingredients 10

Ingredients

2½ cups sugar
½ tablespoon cardamom seeds (from 20 pods)
2 teaspoons rose water (or to taste)
1¼ cups full-fat milk powder
¾ cup self-rising flour
1 tablespoon coarse semolina
1 teaspoon ghee or butter
¾ cup warm milk
1 quart sunflower oil, for frying
1 cup pistachios, chopped or ground

Steps:

First make a simple sugar syrup. Put the sugar, 3 cups of water, the cardamom seeds, and rose water into a deep-sided pan, and bring to a boil over medium heat. Turn the heat down and simmer for around 10 minutes, until it thickens into a light, cordial-style syrup, stirring every now and again. Take off the heat, leave to cool, then taste and add more rose water (sparingly) if needed.
To make the jamuns, mix together the milk powder, ﬂour, semolina, and ghee in a bowl. Little by little, add the warm milk to the mixture to bind it together into a dough-you might not need all the milk, so add it slowly until you get a soft, pliable dough. Don't overwork it, just knead it until it comes together.
Pour the oil into a deep-sided pan and heat it to around 275°F. Meanwhile, place a large plate or tray covered with paper towels on the side. Roll the dough into little balls the size of a marble (around ½ ounce each) and lay them out on another tray. These will inﬂate in the hot oil, so don't panic if you think they're a little small. When rolling, you might need a dab of warm ghee or oil to get a good ball. Try not to press too hard, and do your best to smooth out any cracks so the balls don't split in the hot oil. But equally, be gentle on yourself if this is your ﬁrst time.
Fry 4 to 6 jamuns at a time for 5 to 7 minutes, until golden brown, or the color of almond skin. Remove to the plate covered with paper towels and drain. It's worth testing the ﬁrst batch. They'll be ﬁrm on the outside and cakey inside but not gooey. (If they're gooey, increase the cooking time.) Fry the rest. After they have cooled a little, put them into the syrup and leave to soak for a day or at least a few hours. To serve them warm, place the gulab jamuns and their syrup in a saucepan over gentle heat. Serve drained of all but a couple of tablespoons of the syrup. Sprinkle over the pistachios. If not serving straight away, refrigerate.

GULAB JAMUNS

Gulab Jamuns image

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

Ingredients

2 1/2 cups powdered milk
1/2 cup all-purpose flour
4 cups water
1 tablespoon rose water
3 cups sugar
1 pinch saffron
1/8 teaspoon baking soda
1 1/2 cups heavy cream (enough to make dough)
50 cardamoms (approximately)
2 cups ghee or 2 cups butter

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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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.
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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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