Instagram

Gluten-Free Guru

Gulab Jamuns

Ingredients

  • 1 bowl mawa/khoya grated (recipe below)
  • 4 tbs Gluten-Free Guru plain baking flour
  • 1 tsp baking powder
  • 1 tsp heaped ground cardamon
  • ¼ tsp ground nutmeg
  • 2 tbs plain yogurt
  • 1 tbs ghee
  • 2 tbs milk (optional)
  • Oil or ghee for frying

For Mawa/Khoya

  • 3 cups skim milk powder
  • ¼ cup evaporated milk
  • 1 tbs ghee

For Sugar Syrup

  • 3 cups sugar
  • 2 cups water
  • 8-10 strands saffron
  • Small pinch yellow food colour

Method

Method for Jamuns

  1. Mix all the ingredients for the dough (can add the 2 tablespoon milk if needed) into a loose and sticky dough. Leave it to rest for 30 minutes.
  2. Knead the dough well until it is no longer sticky. Grease your hands and shape it into equal sized small balls (approx. 25 balls), ensuring they are smooth with no cracks.
  3. Heat the oil or ghee in a kadai on low heat. When it reaches medium heat, slide the balls in and gently fry evenly on all sides. When the balls rise to the surface, increase the heat to moderate and cook until brown.
  4. Remove, drain the excess oil on a paper towel.

Method for Mawo/Khoya

  1. Mix well the milk, evaporated milk and ghee and set in a greased bowl.
  2. Leave overnight and grate the next day.

Method for Sugar Syrup

  1. Add sugar, water, yellow food colour and saffron to a pan.
  2. Bring sugar and water to a gentle boil and cook for four to five minutes. The syrup should be thin like a thread, and runny so that the balls can absorb it easily.

Final Compiling Stage

  1. Drop the cooled balls into the warm (not hot) sugar syrup and allow them to soak up the syrup and swell slightly.
  2. Transfer the balls into a shallow dish and garnish with slivered almonds and pistachios.
  3. Serve warm.