Allergens in Gulab Jamun: milk, gluten.
Ingredients
Quantities for 6.
- 250g, grated Khoya
- 50g Maida
- 1/4 tsp Baking Soda
- 3 tbsp, for binding Milk
- 500g Sugar
- 5, crushed Cardamom
- 1 tsp Rose Wateroptional
- a pinch Saffronoptional
- 600ml Gheefor deep frying
Cookware
stovetop, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- The oil must be barely warm when the jamuns go in and rise slowly over ten minutes. Hot fat browns the outside while the centre stays raw dough.
- The syrup should be of one-string consistency and warm, not boiling, when the jamuns go in.
Method
- Make the syrup: 500g sugar to 500ml water with the crushed cardamom, boiled 8 minutes to a slightly sticky, one-string syrup. Keep it warm.
- Knead the grated khoya with maida and baking soda, adding milk a teaspoon at a time, to a smooth soft dough. Do not overwork it.Overworked dough gives hard jamuns. Stop as soon as it is smooth.
- Roll into 18 smooth balls with no cracks, rolling between your palms with a little ghee.Any crack becomes a split in the oil.
- Heat the ghee to only 120C, barely warm, and slide the balls in.Barely warm. If they sizzle, the ghee is too hot.
- Let them rise on their own and colour slowly over 10 minutes, turning gently, until deep brown all over.
- Lift out, rest 2 minutes, then drop into the warm syrup.
- Soak at least 2 hours before serving. They will double in size.Soaking is not a finishing touch. It is half the cooking.
Storage
Keeps 4 days refrigerated in its syrup and is better on day two. Warm gently before serving. Freezes 2 months in syrup.
Nutrition Low estimate
One serving of Gulab Jamun (154 g) is about 684 calories, or 443 calories per 100 g.
Medium protein: 12 g a serving, 7% of the calories
| Per serving154 g | Per 100 g | |
|---|---|---|
| Calories | 684 kcal | 443 kcal |
| Protein | 12.1 g | 8 g |
| Carbohydrate | 106.1 g | 69 g |
| of which sugars | 99.6 g | 64 g |
| Fibre | 0.2 g | 0 g |
| Fat | 25.0 g | 16 g |
| of which saturated | 15.6 g | 10 g |
| of which unsaturated | 8.1 g | 5 g |
Syrup left in the bowl, or batter that yields more than the stated servings, means the real figures are likely lower. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegetarian Indian recipes · No onion no garlic recipes · Awadhi/Lucknowi recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.