Gulab Jamun is a cherished dessert in Indian cuisine, often enjoyed during festive celebrations and special occasions. The soft, syrup-soaked dumplings are irresistibly delicious and carry a rich history of flavor. Traditionally made with sugar, this version of Gulab Jamun uses Lakanto Monkfruit Sweetener, making it a healthier alternative while still maintaining the traditional taste. If you’re looking to indulge in this treat with fewer carbs and a lower glycemic index, this recipe is perfect for you!
Ingredients:
For the Gulab Jamun:
- 1 cup Milk Powder
- 2 tablespoons Plain Flour (All-purpose Flour)
- 2 tablespoons Semolina (Rava)
- 1/4 teaspoon Baking Soda
- 1/2 tablespoon Ghee (for greasing and kneading)
- Warm water (to make the dough)
- Ghee or Oil (for frying)
For the Syrup:
- 1 1/2 cups Lakanto Monkfruit Sweetener (or any sweetener of choice)
- 1 1/2 cups Water
- 4-5 Crushed Cardamom Pods
- 1 teaspoon Rose Water (for fragrance)
- A few strands of Saffron (for color and aroma)
Instructions:
1: Make the Sugar-Free Syrup
- In a pan, combine Lakanto Monkfruit Sweetener and water. Bring the mixture to a gentle boil, stirring occasionally.
- Add crushed cardamom pods and saffron strands for extra fragrance and depth of flavor.
- Reduce the heat to medium and let it simmer for about 4-5 minutes, or until the sweetener is fully dissolved and the syrup thickens slightly.
- Add rose water to the syrup, stir gently, and then set it aside. Keep the syrup warm for soaking the fried Gulab Jamuns later.
2: Prepare the Gulab Jamun Dough
- In a large mixing bowl, combine milk powder, plain flour, semolina, and baking soda.
- Gradually add warm water to the dry ingredients and mix everything together until it forms a sticky dough.
- Once the dough starts coming together, add 1/2 tablespoon of ghee and knead the dough gently. Coat the dough with ghee to make it smooth and easier to work with.
- Let the dough rest for about a minute to allow it to firm up a bit and become more manageable.
3: Shape the Gulab Jamuns
- Divide the dough into small equal-sized portions (about 1-inch balls). While shaping, make sure to smooth the balls well to avoid cracks.
- Gently roll each portion between your palms to form smooth, crack-free balls. Take care not to apply too much pressure to avoid cracks forming. If cracks do appear, simply re-roll the dough to smooth them out.
4: Fry the Gulab Jamuns
- Heat ghee or oil in a deep frying pan. Add 1 tablespoon of ghee to the oil for a richer taste and aroma.
- Once the oil is hot, carefully drop the shaped Gulab Jamuns into the oil. Fry them on medium heat for about 5-6 minutes, turning occasionally, until they turn golden brown.
- Make sure the temperature is moderate. If the oil is too hot, the Gulab Jamuns may burn on the outside while remaining raw on the inside.
5: Soak the Gulab Jamuns in Syrup
- Once the Gulab Jamuns are golden and crispy, remove them from the hot oil and immediately transfer them to the warm Monkfruit syrup.
- Gently mix the Gulab Jamuns in the syrup to ensure they are coated and begin soaking up the syrup.
- Cover the bowl and let the Gulab Jamuns soak for about 2 hours. The longer they soak, the softer and more flavorful they become.
6: Serve and Enjoy!
After the Gulab Jamuns have soaked and absorbed the syrup, they are ready to be served. These delightful, syrup-soaked balls are soft, fragrant, and packed with flavor. With the use of Monkfruit Sweetener, you can enjoy a guilt-free version of this delicious Indian dessert!
Tips:
- Ensure that the dough is smooth and crack-free for perfect Gulab Jamuns.
- Use medium heat for frying to avoid overcooking the outside and leaving the inside raw.
- The syrup should remain warm for the best soaking experience.
Now you can enjoy healthier Gulab Jamuns that are just as delicious as the traditional ones but with fewer carbs and a touch of sweetness that comes from Monkfruit. Perfect for those with dietary restrictions or anyone looking for a lighter dessert option!