Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, stuffed gulab jamun (without refined sugar). One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Stuffed Gulab Jamun (without refined sugar) is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it is quick, it tastes delicious. Stuffed Gulab Jamun (without refined sugar) is something that I’ve loved my whole life. They’re nice and they look wonderful.
Take off one ball and flatten it out with your fingers. Place some stuffing over it and close very nicely. Roll again and fry it until golden brown. For Sugar syrup Gulab jamun absorbs sugar syrup well and you get soft and juicy gulab jamun.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook stuffed gulab jamun (without refined sugar) using 9 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Stuffed Gulab Jamun (without refined sugar):
- Get 3/4 cup milk powder
- Prepare 1 tbsp sooji soaked in 1tbsp water for 10 mins
- Make ready 2 tbsp all-purpose flour
- Take 1.5 pinch baking soda
- Get 1 tsp ghee
- Get As required Liquid milk to make the dough
- Make ready 3/4 cup misri
- Make ready 3/4 cups +2 cups water
- Get Handful Rose petals (dried)
This video recipe is presented by the Hong Kong Tourism Board. They recently organised the first ever Virtual Hong Kong Wine & Dine Festival, where top Michelin star chefs did live cooking and the tourism board live-streamed the masterclasses. Make sure there are no cracks in the jamun. if there are cracks then there are high chances for jamuns to break while frying. → Finally deep fry in medium hot oil or ghee. → Transfer the jamun into a hot sugar syrup. It tastes very much like a mawa peda but with all the goodness of natural sweetener and no refined sugar.
Steps to make Stuffed Gulab Jamun (without refined sugar):
- First mix milk powder, flour, soaked sooji, baking soda and ghee and make a dough using liquid milk. Cover the dough and rest it for 10 mins.
- Meanwhile prepare the syrup by adding misri and water in pan and keep boiling for 2 min or until the rock sugar gets melted in water. Don't cook it too long. Now for flavoring add handful off dried rose petals or rose water. You can use foodgrade rose essence also. I have used directly rose petals for natural taste and look.
- Point in this time when you are adding rose petals add a little piece of lemon in this syrup to avoid crystalization of sugar.
- Make a feeling using chopped dry fruits of your choice, milk powder, dried rose petals, and liquid milk
- Now back to the dough divide it in parts.
- Make a bowl like shape add fillings and close it.
- When all the Gulab jamuns are ready, heat oil in a kadhai and fry them in low medium heat.
- Fry them until golden brown then take it out.
- And dip in the syrup. If the syrup is cooled you can heat it for 2 mins maximum. Cover with a lid and wait for 2 hours minimum.
- Then don't wait anymore :)
Make sure there are no cracks in the jamun. if there are cracks then there are high chances for jamuns to break while frying. → Finally deep fry in medium hot oil or ghee. → Transfer the jamun into a hot sugar syrup. It tastes very much like a mawa peda but with all the goodness of natural sweetener and no refined sugar. The taste of dates go unnoticed due to the fragrance of mawa. Dry Kala Jamun is a variant of Gulab Jamun where it makes a use of khoya, chenna/paneer, semolina, flour, sugar and a dash of dry fruit stuffed inside balls. These Stuffed Dry Jamuns are then fried and dipped in sugar syrup.
So that’s going to wrap it up with this special food stuffed gulab jamun (without refined sugar) recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
