Heavenly Gluten-Free Gulab Jamuns (with Khoya)| Simple and Easy| No compromise on Taste or texture
Gulab Jamun - This Classic Indian Dessert is a party favorite! Simply put, these are deep fried balls made from a dough of milk solids, dipped in sugar syrup. This gluten-free Gulab Jamun (bite sized) recipe is simple, easy and makes 20-24 pieces.
Ingredients
Dough
- 40 grams Khoya/ Mawa Dried, evaporated Milk, Gluten-free
- 40 grams Milk Powder
- 2 tbsp Cornstarch
- 2 tbsp Gluten-free Flour
- ½ tsp Baking Powder
- 6-7 tbsp Milk
- ½ tsp Cardamom powder optional
Sugar Syrup
- 1½ cup Granulated white sugar
- 2 cup Water
- ½ tsp Ground Cardamom
- 6-7 Strands of Saffron
For Deep-frying
- Ghee/ Oil (Vegetable/ Refined) Per your deep-fry pan
Instructions
Preparation
- Grate the mawa using a fine grater and set aside. You can also warm it over a low flame in a thick bottomed pan with half a tsp of ghee.
- Chop the pistachios and set aside.
The dough
- In a mixing bowl, add in grated mawa, and milk powder, and mix them with your fingers ensuring there are no lumps and the mixture becomes uniform.
- Add in baking powder, cornstarch and gluten-free flour and mix well. Then gradually add milk, adding about a tbsp at a time making sure the dough gets incorporated well but isn't too runny.
- I added about 6 tbsp of milk to form a smooth dough. Take about 1/2 tsp of ghee to smoothen the dough. Cover and let the dough rest for 10-15 minutes.
Sugar Syrup
- In a thick bottomed pan add in sugar and water and bring to a rolling boil on high heat. Keep stirring the sugar occasionally.
- Reduce the heat to medium, add in cardamom powder and a few strands of saffron for a beautiful golden color.
- Let it boil for about 4-5 minutes, and then turn off the heat. Cover and set aside.
Shaping and Deep-frying
- Apply some ghee on your palms and knead the dough for 1-2 minutes. Then, taking a small portion of the dough, shape into a small ball. Make sure there are no cracks.* Continue making with the rest of the dough.
- Place a Deep-frying pan on medium heat and add ghee/ oil for frying. Make sure there's enough oil/ ghee for the dough balls to be immersed completely.
- Once the oil/ ghee is hot, test out the dough by taking a small dough ball and gently dropping it into the pan. As the dough ball gets cooked, it will rise up. Gently flip the ball to make sure it is fried evenly. Once the dough ball is tested successfully, deep-fry all the dough balls, taking care not to overcrowd the pan and ensure there is enough room to flip them while frying.
Soak into Sugar Syrup and Garnish
- Make sure the sugar syrup is warm, drop the dough balls into the sugar syrup and leave them soaked for about an hour or two.
- Take out the mini gulab jamuns onto your serving dish and garnish with chopped pistachios/ almonds.