Updated: June 6, 2020 10:42:30 pm
Have you too, like us, been missing gulab jamuns during the lockdown? So how about making some tonight, but with a healthy twist? If you are wondering how to do that, we have the right recipe for you. This delectable gulab jamun recipe from chef Neha Deepak Shah is worth trying.
She recently took to Instagram to share the recipe for non-fried gulab jamun.
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Yes, you read it right, these are non fried and these are as perfect. Super soft and I can’t even tell these aren’t fried. My main reason for not frying things is wasting of oil & ghee. It is very unhealthy to use previously fried oil for things and so I feel this is just the BEST. The recipe is fool proof if you follow it to the T🌹 1/2 cup milk powder (@nestle.india Everyday) 1/4 cup maida / refined flour 1/2 tsp baking powder 1 tbsp ghee 2.5 to 3 tbsp milk (Add enough to make it smooth, little by little) Sugar Syrup 1 cup sugar 1 cup water 4 to 5 cardamom pods Few strands of saffron 2 tsp rose water** Add rose water after chashni is cooked & ready When cooking the gulab jamun balls in the appe pan, put a little bit of ghee in each slot. Else they will be super dry. Make sure the Chaashni is hot when you put the Gulab Jamun in it. Incase your Gulab Jamuns do turn hard, just give it a boil along with the chaashni and leave them covered for sometime. It shall become soft 💖 🌟Vishesh Tippani Make sure that you appam pan is medium hot & you cook these on medium low flame. Continuously keep turning them so that you get a uniform colour. 🌹Measure ingredients accurately 🌹Do not rest the dough & don’t over knead it too. It should be smooth 🌹Roll them instantly and avoid cracks as much as you can 🌹Do not over cook the Gulab Jamuns in the pan 🌹The Sugar syrup should be hot, not boiling but quite hot when you dunk the dumplings 🌹Once the Gulab Jamuns are cooked, instantly put them in the sugar syrup 🌹 Make Enough sugar syrup to soak the Gulab Jamuns 🌹 Use a big enough pan, because these Gulab Jamuns will expand a little in the syrup and they need space 🌹 Tastes best when served warm slightly 🌹If after all this your gulab jamuns still end up being slightly harder or dry. Give the Chaashni pan (along with the Gulab Jamuns a boil and turn off the gas. Leave it covered for sometime and they should be soft. Do tag me in your remakes @nehadeepakshah The Appe pan is from @tuffwareindia #India #IndianSweet #Mithai #EidMubarak #Eid #Dubai #Celebration #Festive #Festival #Recipe #EasyRecipe #Yummy #Sweet #Dessert #Love #Favourite #Milk #Dumpling
“Yes, you read it right. These are non fried and are as perfect. Super soft, and I can’t even tell these aren’t fried. My main reason for not frying things is wasting of oil and ghee. It is very unhealthy to use previously fried oil for things and so I feel this is just the best,” she said.
1/2 cup – Milk powder
1/4 cup – Maida/refined flour
1/2 tsp – Baking powder
1 tbsp – Ghee
2.5-3 tbsp – Milk
1 cup – Sugar
1 cup – Water
4 to 5 – Cardamom pods
Few strands of saffron
2tsp – Rose water
*Measure ingredients accurately and mix them to make a dough.
*Do not rest the dough, and don’t over knead it too. It should be smooth.
*Divide and roll into balls instantly and try avoiding cracks.
*Now place them on an appam pan greased with ghee so that the gulab jamun is not dry.
*Make sure you cook the gulab jamuns in your appam pan on medium to low flame.
*Continuously keep turning them so you get a uniform colour. Do not over cook the gulab jamun in the pan.
*Dunk the cooked gulab jamun in hot sugar syrup (which is not boiling).
*The recipe is fool proof if you follow it to the T.
*Make enough sugar syrup to soak the gulab jamun.
*Add rose water to the chashni.
*Use a big pan, because the gulab jamuns will expand a little in the syrup.
*Tastes best when served slightly warm.
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