Baked Gulab Jamun
This time I thought of trying the baked version of Gulab Jamun instead of the fried one to see if it is even palatable or it just spoils the taste in context of being healthy. So, I tried baking these Gulab jamuns last week and they just came out all dry, over baked and unchewable that I thought of dropping out the idea of making this at all. But, after a few changes in my previous versions, I have finally come across a full proof recipe of Baked Gulab jamuns and believe me it totally hits the mark. You are really going to enjoy the healthier and non-guiltier version of Gulab Jamun’s this Diwali
Precaution: you need to be careful while keeping dough balls inside the oven as they tend to overbake very easily. Thus, leaving behind the burnt taste and texture of the Gulab Jamun
Serving:10 pieces Time taken: 30 minutes
- ½ cup all-purpose flour
- 1 cup dry milk powder.
- 1 tsp baking powder
- ½ cup heavy whipping cream
- 3 tbsp. Chopped Pistachios (optional)
- 2 cups water (for syrup)
- 1 ½ cup sugar
- 1 – Cinnamon stick
- Few – Saffron strands
- 1/2 tsp – Cardamom powder
- 2-3 drops of Lemon Juice
- Preheat the oven for 10 minutes.
- Combine the first three ingredients in a mixing bowl. Add the whipping cream in portions and knead a very soft dough. Divide the dough into 10 portions. You can fill these portions with chopped pistachios. Roll each portion in the palm of your hand to form a ball.
- Place the prepared jamun on a baking sheet covered with parchment paper. Repeat with all the portions.
- Bake in the preheated oven at for 6-7 minutes or until the top is dry and the underside is just beginning to brown. You should be able to turn the jamuns in between carefully. Take out Jamun from oven after 10-11 minutes until it just becomes slightly brown.(Keep the temperature around 150-200 to avoid burning of Jamuns)
- For syrup, Mix the sugar with water and bring to a boil. Add cinnamon stick, saffron, cardamom and lemon juice and let it heat for few minutes. To check its consistency take a few drops of the syrup in between your forefinger and thumb and see if it is stretching to create a single thread consistency.If yes, turn off the heat.
- Now soak the baked Gulab jamun in the sugar syrup.
Note: If you want to make a quicker version of the same then buy a Gulab Jamun Ready to make mix and knead it with milk a very soft dough. Rest of the procedure remains as mentioned above.