Gluten-Free Gulab Jamun
Indulge in the irresistible charm of **Gluten-Free Gulab Jamun**, a modern twist on the classic Indian dessert. Crafted with gluten-free milk powder and all-purpose flour, these soft, melt-in-your-mouth dumplings are infused with the warm flavors of cardamom and enriched by a luxurious sugar syrup delicately scented with rose water. Fried to a perfect golden brown, these gluten-free delights are then soaked to perfection, creating a dessert that’s both traditional and inclusive for those with dietary restrictions. Ready in just an hour, this recipe serves up 12 pieces of pure bliss, perfect for festivals, celebrations, or a cozy night in. Garnish with slivered pistachios or almonds for an extra touch of elegance, and serve warm or at room temperature for an unforgettable treat!
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Recipe Information
Ingredients
- 1 cup Gluten-free milk powder
- 0.25 cup Gluten-free all-purpose flour
- 0.5 teaspoon Baking powder
- 1 tablespoon Ghee (clarified butter)
- 0.25 cup Whole milk
- 1.5 cups Sugar
- 1.5 cups Water
- 4 whole Cardamom pods
- 1 teaspoon Rose water
- 0.5 teaspoon Lemon juice
- 2 cups Vegetable oil (for frying)
- 2 tablespoons Pistachios or almonds (optional, for garnish)
Instructions
In a large mixing bowl, combine the gluten-free milk powder, gluten-free all-purpose flour, and baking powder.
Add the ghee to the dry ingredients and mix until it resembles coarse crumbs.
Gradually add whole milk, a bit at a time, kneading gently until you form a smooth, pliable dough. The dough should not be sticky. Cover and let it rest for 10 minutes.
Meanwhile, prepare the sugar syrup by combining sugar, water, and crushed cardamom pods in a saucepan over medium heat. Stir until the sugar dissolves completely.
Bring the syrup to a boil, lower the heat, and let it simmer for 5 minutes. Add rose water and lemon juice, stir, and remove from heat. Keep it warm.
Divide the rested dough into 12 equal portions and shape them into smooth balls, ensuring there are no cracks.
Heat vegetable oil in a deep pan over medium heat. The oil should be hot but not smoking; test with a small piece of dough, which should float and sizzle gently.
Gently slide the dough balls into the hot oil, a few at a time. Fry them on low to medium heat, turning occasionally, until they turn golden brown. This should take about 7-10 minutes.
Remove the fried balls with a slotted spoon and immediately place them in the warm sugar syrup. Let them soak for at least 1 hour, ensuring they absorb the syrup fully.
When ready to serve, garnish with slivers of pistachios or almonds, if using, and enjoy your gluten-free gulab jamun warm or at room temperature.
Nutrition Facts
Calories |
6824 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 563.2 g | 722% | |
| Saturated Fat | 119.3 g | 596% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 276 mg | 92% | |
| Sodium | 1153 mg | 50% | |
| Total Carbohydrate | 425.9 g | 155% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 394.9 g | ||
| Protein | 68.8 g | 138% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 2313 mg | 178% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 3333 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
