Indian Sweet Sponge Balls

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Indian Sweet Sponge Balls
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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 45 min.
Ready in
Calories:
3030
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie3,030 kcal(144 %)
Protein13.09 g(13 %)
Fat299.36 g(258 %)
Carbohydrates103.16 g(69 %)
Sugar added75.45 g(302 %)
Roughage2.93 g(10 %)
Vitamin A70.57 mg(8,821 %)
Vitamin D0.05 μg(0 %)
Vitamin E40.65 mg(339 %)
Vitamin B₁0.32 mg(32 %)
Vitamin B₂0.69 mg(63 %)
Niacin3.9 mg(33 %)
Vitamin B₆0.3 mg(21 %)
Folate43.34 μg(14 %)
Pantothenic acid1.29 mg(22 %)
Biotin0.18 μg(0 %)
Vitamin B₁₂0.02 μg(1 %)
Vitamin C3.05 mg(3 %)
Potassium468.93 mg(12 %)
Calcium361.87 mg(36 %)
Magnesium58.29 mg(19 %)
Iron2.24 mg(15 %)
Iodine0.88 μg(0 %)
Zinc1.79 mg(22 %)
Saturated fatty acids48.4 g
Cholesterol42.38 mg

Ingredients

for
4
For the syrup
6 Cardamom (crushed with seeds removed)
2 whole cloves
1 ½ cups caster sugar
1.333 cups water
1 teaspoon Rose water
For the gulab dough
1 cup dried Milk powder
0.333 cup all-purpose flour
½ teaspoon Baking powder
salt
1 tablespoon Whole milk
1 tablespoon melted Ghee (plus extra for oiling)
5 cups vegetable oil (for deep-frying)
To serve
½ cup shelled Pistachio (roughly chopped)
How healthy are the main ingredients?
PistachioGheeclovessalt

Preparation steps

1.
For the syrup: Grind the cardamom seeds and cloves until powdery; add to the sugar and water in a saucepan.
2.
Heat over a medium heat until the sugar has dissolved; increase the heat and bring the syrup to a boil for 2-3 minutes until thickened.
3.
Remove the syrup from the heat and stir in the rose water before straining through a sieve into a clean jug. Cover and set to one side.
4.
For the gulab dough: Combine the milk powder, flour, baking powder, and salt in a large mixing bowl. Mix in the milk and ghee until a dough starts to form; mix in a little more milk if it’s too dry, taking care not to over-mix.
5.
Pinch off small balls of the dough and roll between oiled palms into balls. Arrange on a tray and cover with a towel.
6.
Heat the vegetable oil in a large, heavy-based saucepan to 180°C | 350F. Deep-fry 4 - 5 of the dough balls at a time until golden brown all over. Remove with a slotted spoon and place in a baking dish.
7.
Pour over most of the prepared syrup and leave the gulab jamun to soak for 2 hours. Serve with pistachios and the remaining syrup on the side.