Waffle Balls Himalayan Gulab Jamun Recipes

GULAB JAMUN OR KALA JAM (WAFFLE BALLS)

Gulab Jamun or Kala Jam (Waffle Balls) image

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

Ingredients

2 cups water
2 cups white sugar
½ teaspoon ground cardamom
2 drops rose water
1 pinch saffron
½ cup instant dry milk powder (such as Carnation®)
2 tablespoons all-purpose flour
¼ teaspoon baking soda
1 tablespoon unsalted butter (such as Land O'Lakes®)
2 tablespoons plain yogurt
2 cups vegetable oil for frying

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

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 CAKE AS MADE BY HETAL VASAVADA RECIPE BY TASTY

Gulab Jamun Cake As Made By Hetal Vasavada Recipe by Tasty image

Gulab jamun is the quintessential Indian dessert. Soft, fried dough balls dipped in a sugary sweet syrup. My Shobana kaki (dad's brother's wife) is the queen of gulab jamun. When I was young, we'd go to her house for dinner parties and she'd make homemade gulab jamun, and I had the hardest time keeping my hands away from them. A lot of people don't know it, but making gulab jamun takes a lot of skill. It's all about the technique, and sadly it's a technique that I rarely get right. To make it easier to enjoy my favorite dessert, I turned it into an easy cardamom-spiced Bundt cake soaked in classic saffron sugar syrup!

Provided by Katie Aubin

Categories Desserts

Time 1h20m

Yield 1 cake

Number Of Ingredients 18

Ingredients

2 sticks unsalted butter, softened, plus 1 tablespoon, for greasing
1 ⅓ cups all purpose flour
⅓ cup dried nonfat milk powder
1 cup granulated sugar
¾ teaspoon ground cardamom
½ teaspoon kosher salt
1 teaspoon vanilla extract
4 large eggs
1 cup water
1 cup granulated sugar
½ teaspoon saffron thread
8 cardamom pods, slightly crushed
1 cinnamon stick
1 teaspoon rose water
2 teaspoons fresh lime juice
1 ¾ cups powdered sugar
1 tablespoon dried rose petal, optional
1 tablespoon pistachio, chopped

Steps:

Make the cardamom cake: Preheat the oven to 325°F (163°C). Grease a 10-cup Bundt pan liberally with 1 tablespoon of butter. In a medium bowl, whisk the flour and milk powder together until well combined.
Add the butter, sugar, and ground cardamom to a separate large bowl and mix with a hand mixer for 5-7 minutes; the butter will turn pale and fluffy. Add the salt and vanilla and stir to combine. Add 1 egg at a time, beating well between each addition. Add the flour mixture. Mix until the dry ingredients are just incorporated.
Spoon the batter into the Bundt pan and tap the pan on the counter 3-5 times to remove air bubbles.
Bake the cake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10 minutes before the cake is done baking, make the syrup: Add the water, granulated sugar, saffron, cardamom pods, and cinnamon stick to a small saucepan. Bring to a boil over medium-high heat and simmer for 2 minutes. Remove the pot from the heat and whisk in the rose water and lime juice. Remove the cinnamon stick and cardamom pods from the syrup and discard. Reserve ¼ cup (60 ml) of the syrup and set aside.
Poke holes in the bottom of the Bundt cake with a fork. Pour the rest of the syrup over the Bundt cake while it is still warm in the pan. It will look like a lot of syrup, but the cake will soak it all up. Let the cake rest for 10 minutes, then invert it onto a serving platter.
In a medium bowl, whisk together the powdered sugar and reserved syrup to make a glaze.
Pour the glaze over the Bundt cake. Sprinkle with the dried rose petals, if using, and pistachios.
Slice and serve.
Enjoy!

GULAB JAMUN

Gulab Jamun image

These essentially are Indian donuts. After you fry them, you allow them to soak in a sugar syrup and serve them warm.

Provided by tejas

Categories Dessert

Time 30m

Yield 12 ea, 4 serving(s)

Number Of Ingredients 10

Ingredients

150 g powdered milk
75 g milk
2 tablespoons butter, salted
50 g all-purpose flour
2 g baking soda
400 g sugar
3 cups water
1/4 teaspoon cardamom, ground
1/4 teaspoon cinnamon, ground
vegetable oil (for frying)

Steps:

Mix together dry ingredients in a bowl.
Add butter and milk to the bowl, mix well, and knead.
Tear off roughly 1 oz of dough and roll them by hand into small balls. There should be around 12 balls in total.
Heat the vegetable oil to 350 degrees. Cook the balls for 10-12 minutes or until golden brown. Allow to cool.
In a saucepot, combine the sugar, water, cardamom, and cinnamon together and bring to a boil. Reduce heat and simmer for 3 minutes. Remove from heat.
Add the cooled balls to the warm (NOT BOILING HOT) sugar syrup and serve.

Nutrition Facts : Calories 682.2, Fat 16.6, SaturatedFat 10.4, Cholesterol 54.3, Sodium 342.4, Carbohydrate 125, Fiber 0.5, Sugar 114.2, Protein 11.9

GULAB JAMUN OR KALA JAM (WAFFLE BALLS)

Gulab Jamun or Kala Jam (Waffle Balls) image

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 Bangladeshi Recipes

Time 1h17m

Yield 12

Number Of Ingredients 11

Ingredients

2 cups water
2 cups white sugar
½ teaspoon ground cardamom
2 drops rose water
1 pinch saffron
½ cup instant dry milk powder (such as Carnation®)
2 tablespoons all-purpose flour
¼ teaspoon baking soda
1 tablespoon unsalted butter (such as Land O'Lakes®)
2 tablespoons plain yogurt
2 cups vegetable oil for frying

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

GULAB JAMUN OR KALA JAM (WAFFLE BALLS)

Gulab Jamun or Kala Jam (Waffle Balls) image

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 Bangladeshi Recipes

Time 1h17m

Yield 12

Number Of Ingredients 11

Ingredients

2 cups water
2 cups white sugar
½ teaspoon ground cardamom
2 drops rose water
1 pinch saffron
½ cup instant dry milk powder (such as Carnation®)
2 tablespoons all-purpose flour
¼ teaspoon baking soda
1 tablespoon unsalted butter (such as Land O'Lakes®)
2 tablespoons plain yogurt
2 cups vegetable oil for frying

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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GULAB JAMUN WAFFLE | KNOW ALL ABOUT GULAB JAMUN WAFFLE AT …

2022-02-16 Gulab Jamun Waffle - 1 News Result(s) Watch: Gulab Jamun Waffle Is The Latest Fusion Dish On The Streets; Internet Is Split East meets West in a food vendors latest creation, and it is called gulab jamun waffle.
From food.ndtv.com

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