To make Stuffed Gulab Jamun, follow this detailed recipe that includes ingredients for the dough, stuffing, and syrup, along with step-by-step instructions.
Ingredients
For the Dough
¾ cup (75 g) whole milk powder
½ cup (75 g) all-purpose flour
¼ teaspoon baking powder
⅛ teaspoon sea salt
1.5 tablespoons ghee or melted butter (plus more for greasing hands)
½ cup (112 g) heavy cream
For the Stuffing
3 tablespoons mixed nuts (e.g., pistachios, almonds), coarsely chopped
or Khoya
For the Sugar Syrup
2 cups (480 g) sugar
2.5 cups (535 g) water
3-5 cardamom pods, lightly crushed
10-15 saffron strands
½ teaspoon rose water (optional)
1 teaspoon lemon juice
For Frying
Vegetable oil (enough to fill a pot 3 inches deep for frying)
¼ cup ghee (optional, for flavor)
Instructions
Prepare the Sugar Syrup:
In a saucepan, combine sugar and water. Heat until the sugar dissolves, then add cardamom pods, saffron, and lemon juice. Let it simmer for 2-3 minutes. Optionally, add rose water. Remove from heat and keep warm.
Make the Dough:
In a large bowl, mix whole milk powder, all-purpose flour, baking powder, and sea salt. Add melted ghee and rub it into the dry ingredients until crumbly.
Gradually add heavy cream to form a soft dough. Knead gently until smooth. Let it rest for 10-15 minutes.
Prepare the Stuffing:
In a small bowl, combine the chopped nuts. This will be used to stuff the gulab jamuns.
Shape the Gulab Jamuns:
Divide the dough into small portions (about the size of a golf ball). Flatten each portion in your palm, place a small amount of nut mixture in the center, and carefully fold the dough over to encase the stuffing. Roll it into a smooth ball.
Fry the Gulab Jamuns:
Heat vegetable oil and ghee in a deep pan over medium-low heat. The oil should be around 325°F (160°C).
Carefully drop the stuffed balls into the hot oil, a few at a time, ensuring they have space to float. Fry them gently, turning occasionally, until they are golden brown (about 10-12 minutes).
Soak in Syrup:
Once fried, remove the gulab jamuns from the oil and drain excess oil. Immediately place them in the warm sugar syrup. Allow them to soak for at least 3-4 hours, or overnight for best results.
Serve:
Serve the stuffed gulab jamuns warm or at room temperature. They can be enjoyed as is or with a scoop of ice cream.
DISCLAIMER: I hereby declare that I do not own the rights to this music/song. All rights belong to the owner. No Copyright Infringement Intended.
🎵 Track Info:
Title : Find Your Way Beat
Artist : Nana Kwabena
Genre : Pop
Mood : Inspirational
Негізгі бет GULAB JAMUN
Пікірлер: 10