Gulab jamun

Gulab Jamun ingredients and calorie count are essential for understanding this popular Indian dessert. This traditional sweet consists of soft dough balls made from khoya (mawa), which are deep-fried and then soaked in a fragrant sugar syrup. Here’s a detailed list of the ingredients with their nutritional information to give you a clear picture of what goes into this indulgent treat.

Ingredients Breakdown Gulab Jamun (per piece) :

1. Milk Powder (1 cup / 120g)
   • Calories: ~480 kcal
   • Protein: ~24g
   • Fat: ~24g
   • Carbohydrates: ~48g
   • Fiber: ~0g
2. All-Purpose Flour (1/4 cup / 30g)
   • Calories: ~110 kcal
   • Protein: ~3g
   • Fat: ~0.3g
   • Carbohydrates: ~22g
   • Fiber: ~1g
3. Baking Soda (1/4 teaspoon)
   • Calories: ~0 kcal
   • Protein: ~0g
   • Fat: ~0g
   • Carbohydrates: ~0g
   • Fiber: ~0g
4. Ghee (2 tablespoons / 30g)
   • Calories: ~250 kcal
   • Protein: ~0g
   • Fat: ~28g
   • Carbohydrates: ~0g
   • Fiber: ~0g
5. Warm Milk (1/4 cup / 60ml)
   • Calories: ~40 kcal
   • Protein: ~2g
   • Fat: ~2g
   • Carbohydrates: ~5g
   • Fiber: ~0g
6. Rose Water (1 teaspoon)
   • Calories: ~0 kcal
   • Protein: ~0g
   • Fat: ~0g
   • Carbohydrates: ~0g
   • Fiber: ~0g
7. Saffron (a few strands, optional)
   • Calories: ~0 kcal
   • Protein: ~0g
   • Fat: ~0g
   • Carbohydrates: ~0g
   • Fiber: ~0g
8. Sugar (1 1/2 cups / 300g)
   • Calories: ~1150 kcal
   • Protein: ~0g
   • Fat: ~0g
   • Carbohydrates: ~300g
   • Fiber: ~0g
9. Water (1 1/2 cups)
   • Calories: ~0 kcal
   • Protein: ~0g
   • Fat: ~0g
   • Carbohydrates: ~0g
   • Fiber: ~0g
10. Cardamom Pods (2-3 pods)
    • Calories: ~10 kcal
    • Protein: ~0.5g
    • Fat: ~0g
    • Carbohydrates: ~2g
    • Fiber: ~1g

---

Total Calories for the Entire Recipe:

• Calories: ~2040 kcal (for 12 Gulab Jamuns)
• Protein: ~29g
• Fat: ~54.3g
• Carbohydrates: ~377g
• Fiber: ~2g

---

Calories per Gulab Jamun (approx.):

• Calories: ~170 kcal
• Protein: ~2.4g
• Fat: ~4.5g
• Carbohydrates: ~31.5g
• Fiber: ~0.2g

Instructions:

1: Prepare the Sugar Syrup

1. In a heavy-bottomed pan, combine the sugar and water. Stir well to dissolve the sugar.
2. Add the cardamom pods and saffron strands (optional) to the mixture.
3. Bring the syrup to a boil, then reduce the heat and let it simmer for 10 minutes.
4. Add rose water (optional) to the syrup for a floral fragrance.
5. Remove from heat and set aside to cool. The syrup should be warm when the Gulab Jamuns are fried.

2: Make the Gulab Jamun Dough

1. In a large bowl, combine the milk powder, all-purpose flour, and baking soda.
2. Add the ghee and mix well, using your fingers to rub the ghee into the flour mixture until it resembles breadcrumbs.
3. Gradually add warm milk and mix gently to form a soft, smooth dough. Do not knead it aggressively, as overworking the dough can result in hard Gulab Jamuns.
4. If the dough is too sticky, you can add a little more flour. If it’s too dry, add a bit more milk to bring it together.
5. Once the dough is formed, let it rest for 5-10 minutes covered with a damp cloth.

3: Shape the Gulab Jamuns

1. Grease your hands with a little ghee to prevent the dough from sticking.
2. Divide the dough into small portions and roll them into smooth, round balls. Make sure there are no cracks in the dough, as this could cause the Jamuns to break while frying.
3. If you prefer, you can stuff the Gulab Jamuns with a small piece of chopped pistachio or cashew for added flavor.

4: Fry the Gulab Jamuns

1. Heat ghee or vegetable oil in a deep frying pan on medium-low heat. The temperature should be around 280°F (138°C). You can test the temperature by dropping a small piece of dough into the oil; it should rise slowly to the surface.
2. Gently drop the prepared dough balls into the hot oil, being careful not to overcrowd the pan.
3. Fry the Gulab Jamuns, stirring gently to ensure they cook evenly on all sides. The balls will expand as they fry, so keep an eye on them.
4. Fry them for about 8-10 minutes until they turn golden brown. Lower the heat to ensure they cook through without burning on the outside.
5. Once fried, immediately place the Gulab Jamuns in the warm sugar syrup and allow them to soak for 30 minutes to 1 hour. The Gulab Jamuns will absorb the syrup and become soft and juicy.

5: Serve and Enjoy

1. Gulab Jamuns are best served warm or at room temperature. Garnish with chopped pistachios or a drizzle of rose water for added flavor and a festive touch.
2. Enjoy these soft, syrup-soaked delights as a dessert after meals or at any celebratory occasion!

---

Nutritional Information (per Gulab Jamun, approximate):

• Calories: 140-160 kcal
• Fat: 8-10g
• Carbohydrates: 16-18g
• Protein: 2g
• Fiber: 0g

---

Tips:

• Be sure to maintain the temperature of the oil while frying to avoid the Gulab Jamuns recipe absorbing excess oil and becoming greasy.
• You can store leftover Gulab Jamuns in the sugar syrup in an airtight container for up to 2-3 days.
• If you prefer a lighter version, you can bake dessert the Gulab Jamuns instead of frying them, though they won’t have the same crispy texture on the outside.