Gulab Jamun is an ancient dessert. What’s not to love about deep fried dough suspended in a sugar solution? Each ball is about 150 calories. Usually a portion of 2 balls desserts that make up to 300 calories per serving. The average Indian dinner is 600 calories. Now, you have just consumed 50% of your feast calories as your dessert.
My recipe comes out with 90 calories per Gulab Jamun, which is 40% calories compared to the original.
Low fat, not fried, baked, no yummy sugar, healthy Gulab Jamuns.
Ingredients-
Gulab Jamun Dough
1/4 cup Wheats Flour Complete
1/2 cup non-fat Milk Powder
1/4 cup Whole fat Greek Yogurt Start with a little yogurt and see how much your dough needs.
Syrup
1/2 cup Water
1/2 cup Honey
1/2 cup Rose Water
Method:
Preheat the oven to 300F (150 C). (We want the ball to be cooked all the way inside, so 300 for 30 to 30 minutes is best for a well-cooked ball).
Add the dough ingredients and mix to make the dough. Let them rest for 5 minutes and turn it into balls.
Throw a few balls of melted butter or oil to cover the exterior and prevent it from coming in.
Cut raw potatoes into large large pieces and place them on a cookie sheet. Record the dough balls with the ends of the nails on one side and rub the other potato slices.
Place a cookie sheet in the oven for 30-35 minutes. Mine took 32 minutes to process. During cooking, use the oven light to check if there is any excess ball and bring it back in case.
How to make Gulab Jamun Balls-
We want to bake it. But, here's the problem with baking.
The bakery is always brown like this (shown in the test group.
If you are thinking of frying, there is heat attack from all sides equally.
How do we do that when baking?
In order to replicate that idea and reduce the face of the ball, I came up with the idea.
Baking in the oven do not heat
I used slices of green potatoes as my base and used my teeth to hold my Jamuns in the air.
This is similar to frying, but on the AIR… Say What ?? Hold the phone !! I see that your mind is beating on the state-of-the-art tools I use in my kitchen !! I knew my engineering skills would come in handy one day to make an innocent Gulab Jamuns.
When the time is done, take a piece, cut it in half and check if everything is cooked inside.
In the meantime, have syrup made with water, honey and boiling water.
Gulab Jamuns honey syrup
Once the balls are done, remove them and cook them in syrup for at least 10 minutes to absorb them and absorb the juice.
Your Gulab Jamuns are finished. Eat them while they are hot or keep them in the refrigerator to eat later.
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Also Read- Which dessert of Rajasthan is most famous and how to make it?
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