Gulab Jamun Recipe
This Gulab Jamun recipe, prepared with Bisquick and milk powder, results in a delicious deep-fried dessert dipped in a flavored sugar syrup.
WANT TO SAVE THIS RECIPE?
Ingredients
- 1 cup bisquick mix
- 2 cups dry low fat milk powder
- 1 cup heavy whipping cream
Sugar Syrup
- 3 cups sugar
- 3 cups water
- 1 teaspoon lemon juice
- 5 pods cardamom
- ¼ teaspoon saffron strands
- 1 teaspoon rose water (optional)
Garnish
- 4 tablespoon chopped pistachios
- 2 tablespoon rose petals (optional)
- 2 edible silver leaf (optional)
Instructions
Sugar Syrup
- Mix the water, sugar and lemon juice in a sauce pan and set it on a high flame to make the syrup.
- Break open the cardamom pods, discard the husk, slightly crush the seeds and add to the syrup.
- Take the saffron, slightly crush it between your fingers and add to the syrup.
- Cook just till the sugar is dissolved and the syrup starts to bubble around the edges.
- Take a teaspoon of the syrup and place it on a plate. After about 10 seconds or so, once it has slightly cooled, dip your forefinger and thumb in it and press together. if they feel sticky the syrup is ready and you can stop cooking it.
- If you want to add rose syrup, now is the time to do so.
The Gulab Jamun
- Mix together the Bisquick mix, flour, and heavy whipping cream just until the mixture comes together. (see notes)
- Divide the mix into 24 equal portions and shape into tiny balls. (see notes)
- Heat the cooking oil.
- Fry the dough balls on medium low heat for 2-4 minutes till they are golden brown color. Use a slotted spoon to constantly move them around so they brown evenly on all sides.
- After they are cooked, remove them onto a paper towel for a few seconds to drain the oil and them add them to the syrup for about 2 hours.
- After the soaking period is over remove the gulab jamun, and sprinkle them with your chosen garnishings
Notes
Rose Water: I don't add rose water to my Gulab Jamun. The saffron and cardamom are fragrant, and the rose can be overpowering. However, you can choose to use it or not.
Rose petals: I do use dried rose petals as a garnish. They bring an element of rose to the dessert without the overpowering fragrance and look beautiful as well.
Silver leaf: This is optional, but most Pakistani and Indian sweets have edible silver leaf, which looks beautiful.
Mixing the dough: Don't overwork the dough! This releases gluten and results in hard Gulab Jamun. Work the ingredients until they are just combined and then shape the balls.
Shaping the gulab jamun: As you shape the tiny balls, ensure there are no cracks, or they may crack when fried. A trick that helps is to keep some cream in a small bowl close by and dip your fingers in it to smooth out the cracks.
Frying the gulab jamun: Ensure your oil is very hot before frying your sweets. When you add them to the oil, reduce the heat and fry on a medium setting to ensure they get cooked through. For best results, batch fry the gulab jamun, as adding them all at once results in uneven cooking and browning.
Nutrition
Serving: 1gulab jamunCalories: 195kcalCarbohydrates: 34gProtein: 5gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 13mgSodium: 122mgPotassium: 213mgFiber: 0.3gSugar: 31gVitamin A: 373IUVitamin C: 1mgCalcium: 145mgIron: 0.3mg
Have you tried this recipe yet?Mention @Untoldrecipesbynosheen or tag #Untoldrecipesbynosheen!
