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Can't Miss This

Gulab Jamun  Recipe

Gulab Jamun

By Shweta Singh

Ever tried the warm, squishy Gulab Jamun? Perhaps you know how the melt-in-the-mouth dessert wins our hearts and leaves us craving for more. Rich in taste, the dessert has a long-held reputation for being sweet and syrupy. Well, those extra calories can be burned, but the lip-smacking taste is worth biting for!

  • 3

    Serving

  • 9

    Ingredients

  • 20 min

    To Prepare

  • 20 min

    for Cooking

 

  • Meal Planner

    Veg

  • Food Type

    Evening Snack

  • Additional Note

    Make Ahead

  • Holiday Special

    Diwali

Share Recipe

Shop Ingredients

Showing Ingredients Quantity for
Serving
NANAK KHOA/MAWA

NANAK KHOA/MAWA

For 12 OZ

$ 7.29

- +
All Purpose Flour Maida

All Purpose Flour Maida

For 4 LBS

$ 4.49

DR OETKER BAKING POWDER

DR OETKER BAKING POWDER

For 3 OZ

$ 2.29

- +
DEEP CARDAMOM POWDER

DEEP CARDAMOM POWDER

For 3.5 OZ

$ 10.29

- +
2%  REDUCED FAT MILK

2% REDUCED FAT MILK

For 64 OZ

$ 3.79

- +
 Deep Cow Ghee

Deep Cow Ghee

For 8 FLOZ

$ 7.29

24 Mantra Organic Sugar

24 Mantra Organic Sugar

For 4 LB

$ 8.95

ALTAJ SAFFRON

ALTAJ SAFFRON

For 1 GM

$ 3.62

ZIYAD ROSE WATER

ZIYAD ROSE WATER

For 9.5 OZ

$ 2.09

- +

Ingredients for Gulab Jamun

  • 125 Select NANAK KHOA/MAWA
  • 3 Tablespoons DEEP MAIDA (ALL PURPOSE FLOUR
  • 1 Select CALUMET BAKING POWDER
  • 1 Select DEEP CARDAMOM POWDER
  • 2 Tablespoons MILK-Horizon Organic Fat-free Milk
  • 1 Kg Deep Cow Ghee
  • 2 Cup C&H CANE SUGAR
  • 0 Select ALTAJ CROWN 100% SPANISH SAFFRON
  • 3 Select AHMED ROSE WATER
  • Why Gulab Jamun is a Favorite Indian Sweet?

    If you were to conduct a survey and ask Indian about their favorite Indian sweet, Gulab Jamun should top the charts. The Indian-origin delicacy has found a special place on every occasion and overseas. Made of milk solids mixed with flour and made into small deep-fried balls later dipped into sugar syrup, the dessert is scented with rose water, and topped with saffron for a mouth-amusing indulgence. If you’ve been wondering how the magical dessert is prepared, we’ve charted a quick easy-to-make Gulab Jamun recipe to help you make soft, syrupy Indian sweet with a hint of rose, saffron, and cardamom. 

    Preparation Method for Gulab Jamun Recipe

    Step 1:

    In a wide pot, take sugar and water and heat on a medium flame until the sugar completely dissolves. Keep stirring until the sugar becomes sticky. Take a drop on your thumb for a test and check the consistency. If the sugar sticks between your thumb and forefinger, the job is done. Once the syrup is prepared, add rose water and cardamom powder and keep it aside slightly hot.

    Step 2:

    Making the Dough Balls: Take a mixing bowl and stir together khoya, refined wheat flour (maida), cardamom powder, and baking powder.

    Step 3:

    Add milk little by little to the flour mix for a crack-free, smooth dough. You can knead the mixture, too but ensure the dough is smooth and not dry or crumbly.

    Step 4:

    Divide the dough into 15 or 16 parts and gently rub each part between your palms until they are rolled into small & crack-free dough balls.

    Step 5:

    Heat ghee in a cauldron or a similar utensil. Before dipping the balls, check whether the ghee is hot and ready for frying.

    Step 6:

    To check, slide down a small piece of dough. It must go in and rise with bubbles.

    Step 7:

    Once the ghee is hot, dip the balls one at a time into the hot ghee and keep stirring and fry until they turn golden brown.

    Step 8:

    Once the Gulab Jamuns are fried, place them into a colander for a minute before soaking them in the sugar syrup.

    Step 9:

    Gently dip the Gulab Jamuns into the syrup and allow it to soak for 40-50 minutes.

    Step 10:

    Garnish with saffron, minced pistachios, and serve hot!

    Nutrition

    Nutrition

    Gulab Jamuns are one the deserts with good protein content. Detailed along is the nutritional value of one piece serving of the dessert.

    Calories: 143 kcal

    Carbohydrates: 17 gms

    Fat: 7.5 gms

    Protein: 2.2 gms

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