BAKED GULAB JAMUN (INDIAN DUMPLINGS IN SYRUP)
This a traditional Indian dessert, baked instead of fried. My family has made this recipe for generations and it's one of our favorites.
Provided by Aegis
Categories World Cuisine Recipes Asian Indian
Time 37m
Yield 18
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Combine milk powder and flour in a bowl. Add butter; beat together until creamy and blended. Add just enough milk to make a firm dough. Shape dough into 18 small balls and arrange on the baking sheet.
- Bake in the preheated oven until gulab are lightly browned, 12 to 20 minutes.
- Combine confectioners' sugar, white sugar, and water in a saucepan over medium heat. Simmer until sugars dissolve and consistency is syrupy, 5 to 10 minutes. Remove from heat.
- Transfer gulab to the saucepan; let soak in the warm syrup, at least 10 minutes. Let cool before serving.
Nutrition Facts : Calories 120.1 calories, Carbohydrate 24.1 g, Cholesterol 5.3 mg, Fat 1.5 g, Fiber 0.1 g, Protein 3 g, SaturatedFat 0.9 g, Sodium 92.1 mg, Sugar 21.4 g
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Hilde van Schelt
[email protected]These gulab jamuns were a bit too dry for my taste, but they were still good. I would recommend using more ghee next time.
Chloe Wright
[email protected]These gulab jamuns were perfect! The texture was soft and pillowy, and the syrup was perfectly sweet and flavorful. I will definitely be making these again.
Dave Legend
[email protected]These gulab jamuns were a bit too dense for my taste, but they were still good. I would recommend using more baking soda next time.
Ilovemy Bd
[email protected]These gulab jamuns were a bit too sweet for my taste, but they were still good. I would recommend using less sugar next time.
Joseph Delgado
[email protected]These gulab jamuns were a bit too soft for my taste, but they were still delicious. I would recommend using less baking soda next time.
Bapi2005 Bapi
[email protected]These were the best gulab jamuns I've ever had! The texture was perfect and the syrup was so flavorful. I will definitely be making these again.
J2 Sumsung
[email protected]I've made these gulab jamuns several times now, and they're always a hit. They're easy to make and always turn out perfect.
Mitia Andriamilanto
[email protected]These gulab jamuns were a bit too dense for my taste, but they were still good.
Stephen Fallis
[email protected]These were a lot of work to make, but they were worth it. They were so delicious!
AHS Blaze 09
[email protected]The recipe was easy to follow, but the gulab jamuns took a bit longer to cook than the recipe said.
Red Pranto
[email protected]The gulab jamuns were a bit dry, but the syrup was delicious.
Ariyan Ahmed Araf
[email protected]These were a bit too sweet for my taste, but my friends loved them.
Mahendra Sharma
[email protected]Perfect for a special occasion.
Jacobpillow21
[email protected]Delicious! Will definitely make again.
kabita basnet
[email protected]These baked gulab jamuns were a hit at my party! Everyone loved them. They were easy to make and turned out perfect.
irugoo company
[email protected]I've never had gulab jamuns before, but these were so delicious! The texture was soft and pillowy, and the syrup was perfectly sweet and flavorful. I will definitely be making these again.
Savannah Messano
[email protected]These were so good! The gulab jamuns were soft and fluffy, and the syrup was perfectly sweet and fragrant. I would definitely recommend this recipe.
Liaqat Dogar
[email protected]The baked gulab jamuns turned out great! They were easy to make and tasted just like the ones I've had in India. I will definitely be making these again.
Tanisa Islam
[email protected]Yum! These gulab jamuns were delicious! The syrup was rich and flavorful, and the gulab jamuns themselves were soft and fluffy. I'm definitely going to make these again.
Aplk Lama
[email protected]These baked gulab jamuns were a delightful treat! The texture was soft and pillowy, and the syrup was perfectly sweet and aromatic. I especially liked the use of cardamom and rose water, which gave the dish a unique and authentic flavor.