Gluten free Gulab Jamun
Sweets are essential part of Indian culture. Sweets are known as Mithai. Indian celebrate any special occasion, puja, weddings, birth of a child, house warming, any good news and festivals with Mithai. A Mithai is a celebration of happiness and giving sweet is symbolic of sending good wishes.
When Indians are diagnosed with gluten intolerance/ sensitivity or celiac disease, many wonder if they’ll ever get to enjoy a festival sweet again, the answer is yes, but they’ll always have to make it themselves. Even though most Indian sweets are milk based, some items that are fried may not be gluten free due to contamination and in others they add a small amount of all-purpose flour to improve the texture.
Making sweets are not so difficult, it takes little time but the result is delicious sweets. Gulab jamaun is one of the popular sweet. It is easy and quick to make.
When Indians are diagnosed with gluten intolerance/ sensitivity or celiac disease, many wonder if they’ll ever get to enjoy a festival sweet again, the answer is yes, but they’ll always have to make it themselves. Even though most Indian sweets are milk based, some items that are fried may not be gluten free due to contamination and in others they add a small amount of all-purpose flour to improve the texture.
Making sweets are not so difficult, it takes little time but the result is delicious sweets. Gulab jamaun is one of the popular sweet. It is easy and quick to make.
Ingredients:
2 Cup dry powder milk (Nonfat dry powder milk)
¾ Cup Gluten free all-purpose flour
½ Teaspoon baking soda
2 Tablespoon yogurt
2 Tablespoon melted sweet butter or Ghee
2 Teaspoon sugar
1½ Cup heavy whipping cream or as needed to make the dough
Vegetable oil for frying Gulab Jamaun's
2 Tablespoons thin sliced almonds (optional)
2 Tablespoons thin sliced pistachio nuts (optional)
Makes about 30 to 35 Gulab Jamaun's
Cooking measurement conversion
Measurement converter
2 Cup dry powder milk (Nonfat dry powder milk)
¾ Cup Gluten free all-purpose flour
½ Teaspoon baking soda
2 Tablespoon yogurt
2 Tablespoon melted sweet butter or Ghee
2 Teaspoon sugar
1½ Cup heavy whipping cream or as needed to make the dough
Vegetable oil for frying Gulab Jamaun's
2 Tablespoons thin sliced almonds (optional)
2 Tablespoons thin sliced pistachio nuts (optional)
Makes about 30 to 35 Gulab Jamaun's
Cooking measurement conversion
Measurement converter
Dry Milk Powder
|
Gulten free All-Purpose Flour (Maida)
|
Heavy cream
Yogurt
Almonds- Sliced
|
Melted Butter
Sugar
Oil
|
Baking powder
Pistachio - Sliced
|
Ingredients for the sugar syrup:
3 To 3½ Cups of sugar or to the taste
5 Cups of water or as needed
2 Teaspoons of Lemon juice
1 Teaspoon cardamoms seeds
Few strings of saffron
3 To 3½ Cups of sugar or to the taste
5 Cups of water or as needed
2 Teaspoons of Lemon juice
1 Teaspoon cardamoms seeds
Few strings of saffron
Sugar
Lemon juice
|
Cardamoms seeds
|
Saffron strings
|
Direction for making the syrup:
1. Choose a wide pan to make syrup, so that all the Gulab jamuns get enough
space to soak well in the syrup.
2. Place the pan on the stove and add water.
3. Add sugar & mix it well. Boil on medium heat until sugar dissolve completely.
1. Choose a wide pan to make syrup, so that all the Gulab jamuns get enough
space to soak well in the syrup.
2. Place the pan on the stove and add water.
3. Add sugar & mix it well. Boil on medium heat until sugar dissolve completely.
In a pan add water
|
Add Sugar
|
Mix Sugar well with water
|
Let the sugar water boil
|
4. While the Water is boiling in the Mortar and pestle add Cardamoms seeds
and saffron and crush.
and saffron and crush.
Crush Cardamoms seeds
and Saffron
|
Crushed Cardamoms & Saffron
|
5. Add crushed cardamoms and saffron in syrup and keep string periodically.
6. Add lemon juice in the syrup that will keep the sugar liquid prevent form
crystallizing
7. Boil the water for half hour to 45 minutes or until the syrup become little
thick. It will be still runny and only slightly sticky (no thread consistency).
8. Syrup should be made earlier and kept warm.
6. Add lemon juice in the syrup that will keep the sugar liquid prevent form
crystallizing
7. Boil the water for half hour to 45 minutes or until the syrup become little
thick. It will be still runny and only slightly sticky (no thread consistency).
8. Syrup should be made earlier and kept warm.
Add crushed Cardamom seeds & Saffron
|
Add lemon juice
|
Syrup is ready
Direction for making the Gulab Jamuns:
1. In a bowl add powdered milk.
2. Add Gulten free All-purpose flour.
1. In a bowl add powdered milk.
2. Add Gulten free All-purpose flour.
Powder Milk
|
Add All-purpose flour
|
3. Add baking powder and mix.
4. Add sugar and mix.
5. Add yogurt and mix.
6. Add melted butter.
4. Add sugar and mix.
5. Add yogurt and mix.
6. Add melted butter.
Add baking powder
|
Add sugar and mix
|
Add yogurt and mix
|
Add melted butter
|
7. Mix all the ingredients well with powder milk and flour.
Mix all the ingredient well
|
All the ingredients mixed well
|
8. Add whipping cream little at a time and bind the mixture with your fingers
to form loose and sticky dough.
9. Do not apply to much pressure, just gently mix and put the dough together.
Scrape your fingers with a knife or the edges of the plate.
10. Cover the dough with a damp cloth and let it rest for 10 minutes.
to form loose and sticky dough.
9. Do not apply to much pressure, just gently mix and put the dough together.
Scrape your fingers with a knife or the edges of the plate.
10. Cover the dough with a damp cloth and let it rest for 10 minutes.
Add cream in milk powder & flour mix
|
Mix cream with Milk powder mix
|
Gooey sticky Dough
|
Cover the dough with damp towel
|
11. As the dough sits it becomes little dry because the moisture is absorbed by the
dry milk and flour.
12. If you have leftover whipping cream then add that or add little milk and mix.
Do not knead just use your fingers to mix. If the dough is sticking then grease
your hand and make it soft and smooth. At this point dough is not sticky.
dry milk and flour.
12. If you have leftover whipping cream then add that or add little milk and mix.
Do not knead just use your fingers to mix. If the dough is sticking then grease
your hand and make it soft and smooth. At this point dough is not sticky.
Mix and make the dough soft
|
Gulab jamaun dough
|
13. Wash your hands and take a portion of the dough and knead and roll over the
rolling board to make it smooth, divide the dough in to equal portion.
rolling board to make it smooth, divide the dough in to equal portion.
Roll the dough
|
Divide the dough into equal portion
|
14. Grease your palms and roll each portion into a smooth round ball, otherwise
the Gulab jamun will crack while frying. Don't make too big balls because the
size will increase when fried and soaked in syrup.
the Gulab jamun will crack while frying. Don't make too big balls because the
size will increase when fried and soaked in syrup.
Take a dough in your hand
|
Roll the dough
|
15. Place the ball on a plate and cover with a damp yet dry kitchen towel, repeat
until you make all the balls. (Make about 30 to 35)
16. You can either make all the balls and covered with moist kitchen towel so that
they don't dry out or you can make a batch of 8 to 10 balls and let them fry and
when they are about to be fried roll other batch. If the dough becomes dry add a little water or milk and mix. ( Gulab Jamun balls need to be fried immediately
after rolling)
until you make all the balls. (Make about 30 to 35)
16. You can either make all the balls and covered with moist kitchen towel so that
they don't dry out or you can make a batch of 8 to 10 balls and let them fry and
when they are about to be fried roll other batch. If the dough becomes dry add a little water or milk and mix. ( Gulab Jamun balls need to be fried immediately
after rolling)
Place the Gulab jamaun on the plate
|
Cover the Gulab jamaun with damp towel
|
17. Add enough oil in the pan so that it covers whole ball of gulab jamaun. Heat
oil until it is medium-hot. Once oil become hot lower the heat to a medium-
low or low and wait for a minute. Then gently place a single dough ball in the
oil to test.
chances it might get brown on outside and inside will be undercooked.
oil until it is medium-hot. Once oil become hot lower the heat to a medium-
low or low and wait for a minute. Then gently place a single dough ball in the
oil to test.
- If it sizzles and comes up too quickly, the oil is overheated. It will result in hard gulab jamuns that will remain uncooked from within.
- If it stays at the bottom of the pan for more than a minute, the oil is not hot enough.
- If it stays down for a few seconds, then sizzles and comes up slowly, it is the right temperature. The oil is ready to be used for frying.
- If the dough does not disintegrate while frying, it is perfect, and you can proceed with frying the jamuns.
chances it might get brown on outside and inside will be undercooked.
In a pan add oil and heat
|
Drop little dough in the oil
|
18. Gently slip in the balls into the hot oil from the side of the pan, one by one.
Do not fry too many Gluab jamun at a time as the Glaub jamuns will expand
to about double their original volume.
Do not fry too many Gluab jamun at a time as the Glaub jamuns will expand
to about double their original volume.
Gently drop Gulab jamaun in hot oil
19. At first balls will sink to the bottom of the oil, do not try to move them,
Instead, gently shake the pan to keep the balls from browning on just one side.
In about 5 minutes, the balls will puff up and rise to the surface and begin to
float. Now with a slotted spoon, constantly keep flickering oil and rotating
them in the oil for even cooking and coloring. It takes about 15 to 20 minutes
to fry the balls.
Instead, gently shake the pan to keep the balls from browning on just one side.
In about 5 minutes, the balls will puff up and rise to the surface and begin to
float. Now with a slotted spoon, constantly keep flickering oil and rotating
them in the oil for even cooking and coloring. It takes about 15 to 20 minutes
to fry the balls.
Hold the handle of pan and shake
20. If you think you need to separate the balls then take a spoon and hold it
upside down and with the bottom of the spoon or any thing thin gently move
them.
upside down and with the bottom of the spoon or any thing thin gently move
them.
Very gently move the balls
21. As Gulab jamun expend and float oil gets cloudy.
Oil start getting clouding
22. Oil start clearing and balls began to float and get brown. Keep rotating the
balls in oil with spoon.
balls in oil with spoon.
Gulab jamun balls began to brown
23. Now increase the heat a little. Keep roatating the balls in oil with spoon.
Gulab jamun balls become light brown
Gulab Jamun's start becoming brown
Continue to keep turning Gulab Jamuns's around
24. Once the balls are fried and evenly brown with the spatula lift them from the
hot oil and shake the oil out, and place them on a plate over paper towel, so
that all the extra oil absorbed by the towel.
hot oil and shake the oil out, and place them on a plate over paper towel, so
that all the extra oil absorbed by the towel.
Gulab Jamaun's are fried
Take the Gulab Jamun out of hot oil
Place the fried Gulab Jamun's on paper towel
25. Do not add gulab jamuns in the syrup immediately after frying. let them
cool dawn and then add.
cool dawn and then add.
26. Now oil is hot turn the heat down.Once oil cools dawn drop the other batch of
Gulab jamun that will ensure that Gulab jamun do not fry quickly. Repeat
the process of frying until all the balls are fried.
Gulab jamun that will ensure that Gulab jamun do not fry quickly. Repeat
the process of frying until all the balls are fried.
Now the sugar syrup may get cold. So just warm it up. And then add gulab jamun
in the syrup. Jamun will float in the syrup. If they sink in the bottom meaning
they are not fried properly, they are heavy and dense or they are raw from
inside. Let the gulab jamaun sit in syrup for 3-4 hours, during this time they will soak up some syrup and will get slightly bigger in size. They soak well if you leave them over night.
27.. Add the Gulab Jamuns in the syrup.
28. In few hour's balls will soak the syrup and they will be ready to eat. For the
best result leave Gulab jamun balls in the syrup overnight.
29. After soaking Gulab jamun they get little darker in color.
in the syrup. Jamun will float in the syrup. If they sink in the bottom meaning
they are not fried properly, they are heavy and dense or they are raw from
inside. Let the gulab jamaun sit in syrup for 3-4 hours, during this time they will soak up some syrup and will get slightly bigger in size. They soak well if you leave them over night.
27.. Add the Gulab Jamuns in the syrup.
28. In few hour's balls will soak the syrup and they will be ready to eat. For the
best result leave Gulab jamun balls in the syrup overnight.
29. After soaking Gulab jamun they get little darker in color.
Add fried Gulab Jamun's in the syrup
Gulab Jamun's are soaked in syrup
30. Transfer Gulab jamun in a serving bowl.
31. If you wish decorate the Gulab jamuns by sprinkling the chopped pistachio
and Almonds.
32. Gulab jamuns taste the best when serve hot.
31. If you wish decorate the Gulab jamuns by sprinkling the chopped pistachio
and Almonds.
32. Gulab jamuns taste the best when serve hot.
Gluten free Gulab Jamun
Garnish Gulab jamaun's with nuts
Tips:
1. The balls should not have any cracks otherwise the surface of balls will not
come out smooth.
2. While making the balls if the dough becomes dry or hard then add little water or milk and mix and the dough to make it soft, if the dough is not soft
the balls will not be smooth and even.
3. Keep sugar syrup warm till you add jamuns in sugar syrup, so that jamuns get
chance to soak syrup.
4. If the balls soaked all the syrup and they become dry then make more syrup
equal amount of sugar and water, and add to the Gulab jamuns.
5. If the Gulab jamuns are fried on high heat, then they will become hard from
the inside though they may look perfect from outside and they may not cook
completely inside.
1. The balls should not have any cracks otherwise the surface of balls will not
come out smooth.
2. While making the balls if the dough becomes dry or hard then add little water or milk and mix and the dough to make it soft, if the dough is not soft
the balls will not be smooth and even.
3. Keep sugar syrup warm till you add jamuns in sugar syrup, so that jamuns get
chance to soak syrup.
4. If the balls soaked all the syrup and they become dry then make more syrup
equal amount of sugar and water, and add to the Gulab jamuns.
5. If the Gulab jamuns are fried on high heat, then they will become hard from
the inside though they may look perfect from outside and they may not cook
completely inside.
Directions to make dough in Food Processer:
You can also make Gulab Jamaun dough in Food processer.
1. Add powdered milk, all purpose flour, baking powder and oil in the food processor and run the food processer for few seconds to mix all the ingredients together.
2. Add whipping cream little at a time and run the food processor.
3. Once all the ingredients mix together and they turn into soft and moist crumbs, take them out from the food processor and place them on the rolling board or in a plate.
4. With your palm gather all the crumbs and make a ball of dough. If the dough is too hard or dry use little whip cream or few drops of water to make the dough soft and smooth.
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
You can also make Gulab Jamaun dough in Food processer.
1. Add powdered milk, all purpose flour, baking powder and oil in the food processor and run the food processer for few seconds to mix all the ingredients together.
2. Add whipping cream little at a time and run the food processor.
3. Once all the ingredients mix together and they turn into soft and moist crumbs, take them out from the food processor and place them on the rolling board or in a plate.
4. With your palm gather all the crumbs and make a ball of dough. If the dough is too hard or dry use little whip cream or few drops of water to make the dough soft and smooth.
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
Other recipes:
Kala jamun (Black gulab jamun) Kheer (Rice pudding)
Rasgulla Sabudana kheer (Tapioca pudding)
Rasmali Vermicelli (seviyan kheer)
Kala jamun (Black gulab jamun) Kheer (Rice pudding)
Rasgulla Sabudana kheer (Tapioca pudding)
Rasmali Vermicelli (seviyan kheer)
Copyright © 2011 www.northindiancooking.com, All Rights Reserved
