Stuffed Gulab Jamun Recipe with No Eggs and No Butter
We are going to make Gulab Jamun in a special way by stuffing it with a nutty filling. For this recipe, you don't need any Eggs, Butter, Curd, or Yogurt. Gulab Jamun is a fried dough ball soaked in a sugary syrup flavored with rosewater or cardamom and it is a popular sweet dessert in Indian cuisine. It is has become quite popular in Sri Lanka too.
If you like traditional sweets, you might be interested in trying my Godapara Rasa Kawili and Kalu Dodol recipes.
Total Time: 30 minutes
Ingredients
- 60g of All Purpose Flour
- 1 tbsp of Semolina
- 100g of Milk Powder
- Half a teaspoon of Baking Soda
- 1 tbsp of Ghee or Butter
- 100g of Sugar
- 2 tbsp of Milk
- Saffron or Turmeric Powder
Instructions
- Add 60g of All Purpose Flour into a bowl.
- Add 1 tbsp of Semolina.
- Add 100g of Milk Powder.
- Add half a teaspoon of Baking Soda.
- Add 1 tbsp of Ghee or Butter.
- Mix these ingredients together thoroughly using your hands.
- While adding Milk, a little at a time, mix and form the dough. This dough should not be too wet or too dry.
- Cover the bowl and set aside for 15 minutes.
- Add 1 cup of Water into a saucepan.
- Add 100g of Sugar into the saucepan.
- Put the saucepan on the stove and turn on the stove to medium heat.
- Stir frequently.
- While the Sugar is melting, add some crushed Cardamom.
- Keep stirring until the Sugar syrup is bubbling. Important: This syrup should not be too thick.
- Turn off the stove and let this syrup cool down for a bit.
- Add the juice from half a Lime and stir thoroughly.
- Heat 2 tbsp of Milk and then mix with some Saffron (or small amount of Turmeric Powder).
- Set this Saffron Milk aside for 15 minutes.
- Now break off a medium sized piece of the dough.
- Add the piece into a bowl and sprinkle chopped Cashews over it.
- Mix the piece of dough with the chopped Cashews thoroughly.
- Add the Saffron Milk and mix this filling thoroughly.
- Now break off pieces of the dough.
- Roll each piece of dough into a smooth ball in your hands. Important: It should not have any lines or cracks on the surface.
- Flatten each ball using your palm.
- Now place some of the filling into the middle of the flattened dough.
- Fold the flattened dough upwards and roll it into a smooth ball.
- Deep fry each of the Gulab Jamun until it is a golden color over low heat. Important: Do not use high heat as it will cause the inside to be raw.
- While deep frying the Gulab Jamun, keep the Sugar syrup lightly heated.
- After deep frying, place the Gulab Jamun in the Sugar syrup while it is hot.
- Use a spoon to ladle some of the Syrup around the Gulab Jamun.
- Leave the Gulab Jamun in the Sugar syrup for at least 2 hours so that it will absorb most of the syrup and will be sweet and moist.
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