Fried Gulab Jamun with Coconut

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Fried Gulab Jamun with Coconut
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Health Score:
Health Score
3,4 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 min
Preparation
ready in 2 h. 26 min.
Ready in
Calories:
2103
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie2,103 kcal(100 %)
Protein15.17 g(15 %)
Fat138.48 g(119 %)
Carbohydrates216.7 g(144 %)
Sugar added187.13 g(749 %)
Roughage0.67 g(2 %)
Vitamin A176.93 mg(22,116 %)
Vitamin D1.06 μg(5 %)
Vitamin E17.29 mg(144 %)
Vitamin B₁0.18 mg(18 %)
Vitamin B₂0.7 mg(64 %)
Niacin3.58 mg(30 %)
Vitamin B₆0.16 mg(11 %)
Folate19.41 μg(6 %)
Pantothenic acid1.23 mg(21 %)
Biotin1.22 μg(3 %)
Vitamin B₁₂1.71 μg(57 %)
Vitamin C3.77 mg(4 %)
Potassium706.94 mg(18 %)
Calcium548.75 mg(55 %)
Magnesium43.94 mg(15 %)
Iron1.05 mg(7 %)
Iodine14.83 μg(7 %)
Zinc1.72 mg(22 %)
Saturated fatty acids29.88 g
Cholesterol54.49 mg
Author of this recipe:

Ingredients

for
20
Ingredients
750 grams
1 tablespoon
1 teaspoon
¼ liter
175 grams
40 grams
1 teaspoon
1 tablespoon
½ liter
Vegetable oil (for frying)
4 tablespoons

Preparation steps

1.

Bring the sugar and 1 liter (approximately 4 cups) water to a boil, reduce the heat and simmer for 5 minutes, until the sugar has dissolved. Add the rose water and set aside.

2.

Open the cardamom pods, remove the seeds and crush in a mortar. Warm the milk. In a bowl, combine the milk powder, flour, baking powder, ground cardamom and ghee and mix with your fingertips. Slowly add the warm milk and mix until combined. 

3.

Shape the dough into 2 cm (approximately 3/4 inch) large balls.

4.

Heat the oil in a wide pot. The oil must not be too hot, so that the milk powder balls are cooked slowly. With a slotted spoon, add the dough balls to the oil and fry until golden brown over medium heat, about 10 minutes. To check whether the balls are cooked, remove a ball and drop into the syrup. If it has not collapsed after 2 minutes, the balls are done. Remove, drain briefly then place in the syrup. Infuse for 1-2 hours in the syrup, until plump. Serve cold or lukewarm with sugar syrup and sprinkled to taste with coconut.