Sugar Free Gulab Jamun

//Sugar Free Gulab Jamun

Sugar Free Gulab Jamun

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[et_pb_tab title=”Kitchen Ingredients” tab_font_select=”default” body_font_select=”default”]

FOR THE GULAB JAMUN:

* 1-cup instant milk powder

* 1/2-cup all purpose flour

* 1/2-tsp baking soda

* 2-tablespoons butter -melted

* milk, just enough to make the dough (about 2-4 tbsp)

 

FOR THE SYRUP:

* 2-cups Splenda Measurable

* 1-cup water

* 1-tbsp cornstarch

* 4-5 cardamon pods, crushed slightly

* saffron (optional)

* 1/2-tbsp rose water

 

Oil for frying (I have calculated how much oil they soak up for the NI count so as to be as accurate as possible, yes I measured 🙂
[/et_pb_tab][et_pb_tab title=”Method of Preparation” tab_font_select=”default” body_font_select=”default”]

GULAB JAMUN:

 

(1) Make the dough by combining the milk powder, flour, baking soda, and butter.

 

(2) Add just enough milk to make a medium-hard dough.

 

(3) Divide the dough into 20-portions.

 

(4) Make balls by gently rolling each portion between your palms into a smooth ball.

 

(5) Place the balls on a plate and cover with a damp yet dry kitchen towel.

 

(6) Heat the oil on high and then lower the heat to medium.

 

(7) Slip in the balls into the hot oil from the side of the pan, one by one.

 

(8) 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.

 

(9) 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.

 

(10) Now they must be gently and constantly agitated to ensure even browning on all sides.

 

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.

 

(11) The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.

 

SYRUP:

 

(1) The “syrup” should be made earlier and kept warm.

 

(2) To make the hot “syrup” add mix the splenda, cornstarch, water and rose water.

 

(3) Add 4-5 cardamom pods, slightly crushed and a few strands of “Kesar” (saffron, optional).

 

(4) Mix with a spoon and then heat at medium heat for 5-10 minutes until thick and dissolved.

 

(5) Transfer this hot “syrup” into a serving dish. Keep warm on stove.

 

(6) Add the fried gulab jamuns directly into the warm “syrup”.

 

(7) Leave gulab jamun balls in “syrup” to soak up. They can be served warm or at room temperature.
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By | 2018-01-16T03:34:08+00:00 July 16th, 2015|Training and Mentorship|0 Comments

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