Low Fat Gulab Jamun
Indulge in the classic sweetness of Gulab Jamun with a healthier twist in this low-fat version that doesn't compromise on flavor. This recipe uses skim milk powder and low-fat yogurt to craft soft, melt-in-your-mouth dough balls, which are fried to golden perfection and soaked in a fragrant sugar syrup infused with cardamom and rose water. Perfect for those watching their calorie intake, this recipe captures the essence of traditional Indian desserts while being mindful of fat content. Ready in just about an hour, these light yet indulgent gulab jamuns are ideal for festivities, celebrations, or a guilt-free sweet treat any time. Garnish with chopped nuts for an extra touch of elegance, and enjoy a dessert that is as satisfying as it is wholesome.
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Recipe Information
Ingredients
- 1 cup skim milk powder
- 2 tablespoons all-purpose flour
- 0.25 teaspoon baking soda
- 0.5 cup low-fat plain yogurt
- 1 tablespoon ghee (clarified butter)
- 2 cups water
- 1 cup sugar
- 4 pods cardamom pods
- 1 teaspoon rose water
- as needed vegetable oil (for frying)
Instructions
In a mixing bowl, combine skim milk powder, all-purpose flour, and baking soda. Mix well to ensure even distribution.
Add the low-fat plain yogurt and ghee to the dry ingredients and gently mix to form a dough. The dough should be soft but not sticky. Let it rest for 10 minutes.
While the dough is resting, prepare the sugar syrup. In a saucepan, combine water and sugar, and bring to a boil.
Once boiling, add the cardamom pods and reduce the heat to low. Let it simmer for 10 minutes.
After 10 minutes, remove the pan from heat and stir in the rose water. Set aside the syrup to cool slightly.
Divide the dough into 12 equal portions and shape each into a smooth ball.
Heat vegetable oil in a deep frying pan over medium heat. To check if the oil is ready, drop a small piece of dough into the oil. It should rise slowly to the surface.
Gently place the dough balls into the oil, taking care not to overcrowd the pan. Fry on medium-low heat until they are golden brown all over, turning occasionally to ensure even cooking.
Once fried, drain excess oil by placing the gulab jamuns on paper towels.
While still warm, transfer the gulab jamuns into the warm sugar syrup. Allow them to soak for at least 30 minutes to absorb the syrup.
Serve warm or at room temperature, garnished with a sprinkle of chopped nuts if desired.
Nutrition Facts
Calories |
1474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.0 g | 23% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 993 mg | 43% | |
| Total Carbohydrate | 278.8 g | 101% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 267.2 g | ||
| Protein | 48.8 g | 98% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 1676 mg | 129% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 2374 mg | 51% | |
*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.
