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
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
This is such a delicious recipe that does NOT translate well into English. I've seen translations of "cake-like fried milk balls in scented syrup" and seen people scratch their heads and go..what? Well, bear with the translations here, there's not too much of a western equivalency that I can think of. The name literally is gulab meaning rose and jamun- the only thing I can think of is a round fruit of the same name. (If anyone knows better let me know!) The synopsis...milk is boiled down into a thick, fudge-like consistency and mixed with the slightest bit of flour to form a dough, formed into balls, fried slowly in ghee (butter oil) and then when golden, put to soak in rose-scented sugar syrup. Wow! What's not to love? The consistency of the balls are tender and delicious, almost half cheese, half custard. You'll have to try and describe for yourself. I'm giving two methods for making the dough..the longer, traditional method and the easier, faster, thank-you-for-powdered-milk method. I'm also including a how-to for ghee, since frying the jamuns in ghee makes such a difference in taste. Oil...bleh :( Note: Work time is for the powdered-milk method and does not include ghee if you have to make it, which usually takes around 20 minutes. Also, does not include soak time.
Provided by MinatheBrat
Categories Dessert
Time 50m
Yield 24 gulab jamuns
Number Of Ingredients 12
Steps:
- To Make Ghee: Put the butter in a good saucepan and bring to a boil on medium heat. Then reduce to low. Now this is what will happen as the butter slowly simmers. Moisture will be evaporated out of the ghee. The white protein-solids from the butter will sink down to the bottom of the pan and slowly turn golden. A foam will rise to the surface, and as it cooks will form a bit of a crust. The butter will cook into a gold color as well, and it will have a slightly nutty smell. When the moisture is gone, the ghee is done. Decant the oil and save the delicious golden buttery bits on the bottom of the pan for toast, or mixed with veggies or potatoes. If you've used salted butter, you don't want to use it on toast- the salt will knock you out, but it's still good in potatoes or whatnot.
- Making the Scented Syrup: Combine sugar and water and bring to a boil for 3 minutes. Remove from heat and add rose water or essence.
- Traditional Method: Use a heavy-bottomed pan because the milk will stick. Use a non-stick pot if you have it. Boil the milk down over medium heat, while stirring, until it forms a paste. Add the flour and mix into a smooth paste. Oil your hands and roll them into uniform balls, place them onto a buttered plate and set aside.
- Powdered-Milk Method: Combine the warm milk and ghee together. Mix the powdered milk and flour together and sprinkle slowly into the wet mix to form a dough. Oil your hands and form uniform balls (about 24) and set aside on a buttered plate.
- Cooking the jamuns:.
- This is the most delicate part of the operation. Gentle, low heat is a must. Use a wok or karai for best results, with the ghee about 2.5-3 inches in depth.
- Heat the ghee on low to 215 degrees.
- Slip in the balls, one by one. They will sink. No touching at this point.
- Gently shake the pan to move the balls and keep them from getting too brown on one side. After about 5 minutes they will begin to float. You will notice them getting bigger.
- Now, use a wooden spoon or equivalent to gently agitate and keep them evenly browning.
- The ghee will slowly get hotter as the balls cook.
- After about 20 minutes, the ghee will have risen in temperature to around 245 degrees and the balls should be nice and golden.
- Remove a ball and put it in the syrup. If it doesn't collapse after 3 minutes, remove the others and add to the syrup.
- If it does collapse, fry for another 5 minutes and try again.
- Let soak for 2 hours at least before serving.
- Serve room temperature or warmed up.
- Enjoy your gulab jamuns!
Nutrition Facts : Calories 288.9, Fat 20.1, SaturatedFat 12.7, Cholesterol 58.2, Sodium 178.5, Carbohydrate 23.7, Sugar 20.8, Protein 4.7
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
GULAB JAMUN CAKE AS MADE BY HETAL VASAVADA RECIPE BY TASTY
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
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
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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