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    You are in: Home / Dessert / Gulab Jamun (Indian Milk Balls) Recipe
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    Gulab Jamun (Indian Milk Balls)

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Silke #2's Note:

    I just had this dessert at a Nepalese restaurant and want to save a copy for myself. There is already one recipe listed on the zaar, but I prefer this one, taken from indianfoodforever.com.

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    Ingredients:

    Servings:

    Units: US | Metric

    For the dough

    For the Sugar Syrup

    Directions:

    1. 1
      Dough:.
    2. 2
      Make the dough by combining the milk powder, flour, butter. Add just enough whole milk to make a medium-hard dough. Divide the dough into 18-20 portions.
    3. 3
      Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel.
    4. 4
      Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side.
    5. 5
      After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Now they must be gently and constantly agitated to ensure even browning on all sides.
    6. 6
      If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.
    7. 7
      The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.
    8. 8
      Sugar Syrup:.
    9. 9
      The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water. Add 4-5 cardamom pods, slightly crushed and a few strands of Kesar (Saffron).
    10. 10
      Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar.
    11. 11
      Transfer this hot syrup into a serving dish. Keep warm on stove. Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamun balls in sugar syrup overnight for best results. They can be served warm or at room temperature.

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    Ratings & Reviews:

    • on November 22, 2007

      55

      Since my husband and I are huge fans of Indian food, my young son was introduced to this dessert. He dubbed them "honey balls" and gets them any time we go to a restaurant. He thought these were delicious! I agree, they taste just like in the restaurant. I would just like to add that I rolled up the dough into the size of the ones I get at restaurants, but they ballooned out to twice their normal size once I put them into the syrup. Next time I am going to make them much smaller.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 21, 2006

      45

      Thanks for this easy and delicious recipe. The detailed tips were helpful.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Gulab Jamun (Indian Milk Balls)

    Serving Size: 1 (171 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 653.5
     
    Calories from Fat 130
    19%
    Total Fat 14.4 g
    22%
    Saturated Fat 9.0 g
    45%
    Cholesterol 46.3 mg
    15%
    Sodium 318.4 mg
    13%
    Total Carbohydrate 124.2 g
    41%
    Dietary Fiber 0.4 g
    1%
    Sugars 112.2 g
    449%
    Protein 10.1 g
    20%

    The following items or measurements are not included:

    cardamom pods

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