For some reason, I’ve been craving gulab jamuns. For those of you who don’t know, gulab jamun is a dessert from India, that is basically milk-based kind of doughnut holes soaked in a sugar syrup. There is cardamom in the syrup, which is a common spice used in Indian desserts. I loooove the smell of cardamom.
Usually gulab jamuns are fried, but then I discovered that you can bake them, too. This makes them slightly healthier than the traditional dessert. Though the balls are not initially soft when coming out of the oven, they soften up when put in the warm syrup for several minutes. This is my own adaption of gulab jamun, taken in part from an original recipe from one of my Indian neighbors growing up.
1/2 c. (60 g.) all-purpose gf flour mix
1 c. (107 g.) Carnation milk powder
1/2 c. (130 g.) part-skim ricotta cheese
1 T. unsalted butter, softened
3/4 t. baking powder
Mix all jamun ingredients and knead by hand into a stiff dough.
Oiling your hands, with olive oil, semi-knead and roll the dough into 1 inch balls. Work out any cracks in the dough with your fingers. If there are cracks in the dough, the balls could disintegrate when put in the syrup. Place the balls on a greased cookie sheet.
Bake at 300 degrees F for 10 minutes, until the bottom of the balls are browned. Then turn the oven to broil, and broil for about 2 minutes, or until the balls are lightly browned on top. Carefully watch the balls when they’re on broil, because they will brown very fast at this temperature.
When the jamun balls are done, you can quickly make the syrup.
1 c. (148 g.) water
1/2 c. (80 g.) coconut palm sugar
1/2 t. ground cardamom
Combine sugar and water in a small saucepan. Boil for a minute or two until sugar is dissolved.
Remove from heat, then add the cardamom. Plunk the balls into the syrup, and let them soak for a few minutes to soften.
Store balls with the syrup in the refrigerator. Can serve warm or cold.
**I enjoy eating these cold the next day, but in my own opinion, this is the best way to eat these: Store them in their syrup in the refrigerator overnight, then heat in the microwave before serving…Yum!
Makes about 15 gulab jamun balls.
Shared as part of Gluten Free Fridays.