Gulab Jamun

Gulab Jamun Image Image by: Gulab Jamun Image Author: Canadian Living

This traditional Indian dessert is made by lightly frying balls of dough, then soaking them in a rose-scented syrup. The doughnuts plump up and sweeten as they soak, which makes them a perfect make-ahead dessert.

  • Portion size 25 servings
  • Credits : Canadian Living Magazine: December 2012

Ingredients

  • 1 1/2 cup skim milk powder
  • 3/4 cups all-purpose flour
  • 3 tablespoons ground almonds
  • 1/2 teaspoon baking soda
  • 1/2 cup milk
  • 2 tablespoons ghee melted
  • 2 tablespoons butter melted
  • vegetable oil for frying
  • 2 tablespoons chopped pistachio nuts
Rose Water Syrup:
  • 2 cups granulated sugar
  • 1 tablespoon rose water
  • 1 pinch saffron

Method

Rose water Syrup: In saucepan over medium heat, dissolve sugar in 2 cups water. Stir in rose water and saffron; set aside.

In bowl, mix together milk powder, flour, almonds and baking soda. Stir in milk and ghee, mixing to form dough. Let stand for 5 minutes.

Shape by 1 tbsp into balls; place on parchment paper–lined baking sheet.

In deep-fryer, wok or deep saucepan, heat about 3 inches (8 cm) oil until deep-fryer thermometer reads 350ºF (180ºC). Deep-fry balls, in batches, until golden, about 2 minutes. With slotted spoon, transfer to paper towel–lined plate.

Transfer doughnuts to large bowl; pour syrup over top. Cover and refrigerate for 12 hours or for up to 2 days. To serve, microwave for 2 minutes on high to reheat; sprinkle with pistachios.

Nutritional facts Per piece: about

  • Sodium 57 mg
  • Sugars 19 g
  • Protein 2 g
  • Calories 150.0
  • Potassium 93 mg
  • Cholesterol 4 mg
  • Saturated fat 1 g
  • Total carbohydrate 22 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Gulab Jamun

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