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 JAMUNS IN ROSE SYRUP
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
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.
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 JAMUN
Make one of India's most cherished festival desserts, gulab jamun. These fried dumplings are scented with cardamom and steeped in rose and saffron syrup
Provided by Roopa Gulati
Time 1h5m
Yield Makes 16 (serves 6-8)
Number Of Ingredients 16
Steps:
- To make the syrup, heat the cardamom, sugar and 500ml water in pan, not letting the water boil before the sugar has dissolved. Simmer for 10 mins, then leave to cool.
- Add the rosewater, saffron and some of its soaking water, gradually adding to give a subtle flavour. Set aside in the pan.
- To make the gulab jamun, grind the cardamom and sugar with a pestle and mortar.
- Sieve the milk powder, flour and baking powder into a mixing bowl and stir in the ground cardamom. Rub in the homemade ghee or butter using your fingertips until the mixture resembles coarse crumbs.
- Add the yogurt, lemon juice and enough milk to form a soft dough - take care not to overwork the mixture.
- Oil your hands with a little sunflower oil and shape small portions of the dough into balls the size of a small walnut, about 3cm in diameter and 20g each. You should have 16 balls. Take care that the dumplings are smooth and have no cracks or folds.
- Reheat the syrup. Once it comes to a boil, turn off the heat and cover with a lid.
- Heat the ghee in a wok or karahi to 130C. When a small piece of dough dropped into the oil turns golden in about 40 seconds, fry the balls in batches over a medium heat, moving them around until they are an even, deep brown, about 5-7 mins. Remove from the pan using a slotted spoon, then drain on kitchen paper. Add to the warm syrup, leaving them to soak for 2-3 hrs or preferably overnight.
- When ready to eat, warm the gulab jamun through in a wide pan, spooning over the syrup. Serve piping hot.
Nutrition Facts : Calories 559 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 81 grams sugar, Fiber 0.4 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium
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