Best Waffle Balls Himalayan Gulab Jamun Recipes

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GULAB JAMUN OR KALA JAM (WAFFLE BALLS)



Gulab Jamun or Kala Jam (Waffle Balls) image

These are like little waffle balls that sit in and absorb a sugary rosewater syrup. It was first made on the Indian subcontinent, around South Asia. Gulab Juman originated from Luqmat Al-Qadi, an Arabic dessert. This dessert is popular at weddings, Diwali, Eid Al-Fitr and Eid Al-Adha. There a several different types of jamun with different looks and taste. Serve hot or cold.

Provided by Kristin Rhea Hernbrode

Categories     World Cuisine Recipes     Asian     Bangladeshi

Time 1h17m

Yield 12

Number Of Ingredients 11

2 cups water
2 cups white sugar
½ teaspoon ground cardamom
2 drops rose water
1 pinch saffron
½ cup instant dry milk powder (such as Carnation®)
2 tablespoons all-purpose flour
¼ teaspoon baking soda
1 tablespoon unsalted butter (such as Land O'Lakes®)
2 tablespoons plain yogurt
2 cups vegetable oil for frying

Steps:

  • Combine water, sugar, cardamom, rose water, and saffron in a saucepan; bring to a boil. Reduce heat and simmer until consistency is syrupy, 5 to 10 minutes.
  • Mix milk powder, flour, and baking soda in a bowl until well-combined. Slowly mix in butter and yogurt until dough comes together. Let gulab dough rest for 5 minutes. Shape into smooth balls the size of pennies.
  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Test the temperature of the oil by dropping in a small piece of dough. When it sits at the bottom of the pan for 1 minute before coming to the surface, the oil is ready.
  • Fry 4 gulab balls at a time, stirring carefully, until dark golden brown on all sides, about 2 minutes. Drain on a paper-towel lined plate. Repeat with remaining gulab.
  • Bring syrup back up to a boil and drop in fried gulab. Remove from heat and let them soak in the syrup, covered, 45 minutes to 1 hour.

Nutrition Facts : Calories 186.9 calories, Carbohydrate 36.1 g, Cholesterol 3.2 mg, Fat 4.7 g, Fiber 0.1 g, Protein 1.3 g, SaturatedFat 1.1 g, Sodium 45.1 mg, Sugar 35 g

GULAB JAMUN (INDIAN MILK BALLS)



Gulab Jamun (Indian Milk Balls) image

I just had this dessert at a Nepalese restaurant and want to save a copy for myself. There is already one recipe listed on the zaar, but I prefer this one, taken from indianfoodforever.com.

Provided by Silke 2

Categories     Dessert

Time 50m

Yield 4-5 serving(s)

Number Of Ingredients 10

1 cup powdered milk
1/2 cup all-purpose flour
1/2 teaspoon baking soda
2 tablespoons butter (melted)
milk (just enough to make the dough)
2 cups sugar
1 cup water
4 -5 cardamom pods
3 -5 saffron threads
oil (for frying)

Steps:

  • Dough:.
  • Make the dough by combining the milk powder, flour, butter. Add just enough whole milk to make a medium-hard dough. Divide the dough into 18-20 portions.
  • Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp yet dry kitchen towel.
  • Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side.
  • After about 5 mins, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Now they must be gently and constantly agitated to ensure even browning on all sides.
  • If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly.
  • The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.
  • Sugar Syrup:.
  • The syrup should be made earlier and kept warm. To make the hot sugar syrup add mix the 2 cups of sugar to 1 cup of water. Add 4-5 cardamom pods, slightly crushed and a few strands of Kesar (Saffron).
  • Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar.
  • Transfer this hot syrup into a serving dish. Keep warm on stove. Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamun balls in sugar syrup overnight for best results. They can be served warm or at room temperature.

Nutrition Facts : Calories 653.9, Fat 14.5, SaturatedFat 9, Cholesterol 46.3, Sodium 330, Carbohydrate 124.3, Fiber 0.4, Sugar 112.1, Protein 10.1

SWEET MILK BALLS (GULAB JAMUN)



Sweet Milk Balls (Gulab Jamun) image

Make and share this Sweet Milk Balls (Gulab Jamun) recipe from Food.com.

Provided by sharda

Categories     Dessert

Time 2h

Yield 6 serving(s)

Number Of Ingredients 11

1 cup thickened milk (khoya)
1 cup panir (chena or spoiled milk with lemon juice)
1/2 tablespoon baking soda
1/2 tablespoon baking powder
2 tablespoons cornflour
2 tablespoons cardamom powder
2 tablespoons sugar
2 cups water
1 1/2 cups sugar
2 -3 cardamom pods
2 cups canola oil

Steps:

  • To make khoya:.
  • Take 2 and half cup of half-and-half in wok, and reduce it till the thickest consistency without turning brown.
  • To make chena:.
  • Take 2 and half cup of 1/2 and 1/2 milk and spoil it with lemon juice.
  • Drain out the water and put the milk consistency in a cheese cloth and press it with some heavy weight so that all the remaining water comes out.
  • It takes about 60 minutes.
  • Now mix all the ingredients for the sweet balls.
  • Make into small walnut size balls.
  • On medium heat (NEVER ON HIGH HEAT) deep fry them like dark brown in colour.
  • To make sugar syrup.
  • Mix the water and sugar in a saucepan large enough to fit all the fried sweet balls.
  • Boil the mix until the sugar dissolves and keep boiling for 5 minutes.
  • Put the cardamom pods in the sugar syrup.
  • Then slowly drop down the fried milk balls.
  • Don't make mess by dropping much fried balls in smaller sauce pan.
  • This is because after soaking the sugar syrup the milk balls expands.
  • Boil it for 15 minutes on medium heat,all the milk balls will expand to double its size soaking the sugar syrup.
  • Serve it when it comes to the room temperature.
  • NOTE:-DO NOT USE WHOLE MILK OR SKIMMED MILK.
  • ONLY USE Half-and-half MILK.

Nutrition Facts : Calories 893.5, Fat 74.4, SaturatedFat 6.3, Cholesterol 5.7, Sodium 427.2, Carbohydrate 59.5, Fiber 0.7, Sugar 54.1, Protein 1.7

WAFFLE BALLS (HIMALAYAN GULAB JAMUN)



Waffle Balls (Himalayan Gulab Jamun) image

Gulab Jamun (often called 'Waffle Balls'), is a sweet snack common in India, Pakistan, and Nepal. They're served at various events including weddings, Hindu festival of Diwali (Indian festival of lights) and Muslim celebrations of Eid ul-Fitr and Eid al-Adha. They have a spongy texture and they're deep fried in hot oil and then...

Provided by Vickie Parks

Categories     Other Desserts

Time 35m

Number Of Ingredients 11

4 cups cooking oil (for deep-frying)
2 cups water
1 cup granulated sugar
5 small cardamom
2-3 drops rosewater (optional)
1 cup dry milk powder
1 tsp baking powder
1 Tbsp all-purpose flour
2 Tbsp finely chopped pistachio nuts
1 Tbsp butter or ghee
1 large egg, lightly beaten

Steps:

  • 1. Heat oil over low heat in a heavy-duty skillet with high sides.
  • 2. In a large saucepan, bring water, sugar, cardamom and rose water (if using) to a boil. Once the mixture reaches a boil, turn heat to very low and let simmer for 1 minute. Turn off heat but leave pan on stove burner.
  • 3. In a large mixing bowl, mix together the dry milk powder, baking powder, flour and chopped pistachios. Add the butter (or ghee), and use your fingers to mix until it begins to form a dough. Add the egg, and knead in a circular motion with slight pressure until it begins to form a dough ball. Dough shouldn't be dry, and it should have a slight sheen (or shine) to it.
  • 4. Divide dough into 18 equal size balls. Gently drop the dough balls into the skillet of hot oil, and let deep-fry for about 2 minutes. (Dough is delicate at this point, so during the first couple minutes of frying it's best to not use utensils to turn dough or they might fall apart.) Let dough cook another 3 to 4 minutes in the hot oil, now using a spoon to occasionally turn dough to ensure even browning. The dough balls should rise to the top and be lightly browned and expanded in size. Use a slotted spoon to transfer dough balls to double-lined paper towels to absorb excess oil and to cool a bit.
  • 5. Drop the slightly cooled dough balls in the saucepan with hot syrup, and let stand in hot syrup for about 15 to 30 minutes to soak up some of the syrup. Use a spoon to transfer dough balls to a serving dish. Allow 2 to 3 hours to cool, and serve them later at room temperature.

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