About:

Perfect guilt free treat for those who craving for dessert.

Gulab jamun is a traditional indian dessert and commonly available sweet in any indian restuarant everywhere.

Usually many make them using  ready mixes but they contain plain flour/wheat flour and Full fat Milk as well milk powder. They need to be deep fried in slow flame then put in Sugar syrup.

So I tried to explore the baking option rather than frying and soaking them in a naturally sweet honey syrup rather than sugar syrup. These are kids friendly desserts too with low fat and oil, guilt free dessert, which can be enjoyed as a healthy option.

Makes: 12
Preparation time: 15mins
Baking time: 15-20mins
Cooking time: 10mins

Ingredients:

For jamun:

• Skimmed Milk powder-1cup
• Plain flour-3tsp (Just to add binding for the dough)
• Olive butter-2tsp
• baking powder-pinch
• semi skimmed milk-2-3tbsp ( To make the dough)

Honey syrup:

• Clear honey-1/2 cup
• Water-1/4 cup
• Saffron-6-8strands
• Rose essence-1tsp
• Cardamom powder-1/4tsp

Procedure:

• In a bowl combine milk powder, plain flour, oil, baking powder.
• Add milk 1 tsp at a time until a firm dough is formed and knead for 2-3 minutes ( add little milk at a time until it form a smooth and stiff dough)
• Divide the dough into 12 equal portions and roll to a marble size balls. Roll it between your palms with little pressure.
• Pre-heat the oven at 160 deg ,grease and line the baking tray.
• Place the balls on a lightly greased baking sheet and bake for 15-20 minutes turning halfway.
• Once cooked remove from oven and let it cool before adding to the syrup.

For syrup:

• You can prepare the syrup while the jamuns are baking.
• Boil water and turn off the flame.
• Immediately add saffron, rose essence and honey in a sauce pan.
• Add the baked jamuns to the syrup and allow it to soak for 1-2 hours.

Note:

• The jamun dough should be such that it should not stick to your hand but soft enough to form the balls. If its hard then it doesn’t absorb the syrup well.
• The syrup can also be made using sugar
• Let the jamuns soak well minimum of 1 – 2 hour before serving that adds more taste to the sweet
• You can try this baked variation for ready mix as well