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Gulab Jamun Cutlet
Tarla Dalal
27 August, 2014
Table of Content
Tags
Preparation Time
5 Mins
Cooking Time
25 Mins
Total Time
30 Mins
Makes
24 pieces
Ingredients
For The Sugar Syrup
1 1/2 cups sugar
a few saffron (kesar) strands
For The Gulab Jamun Cutlets
1 1/2 cups crumbled gulab jamun mawa (hariyali khoya)
1 tbsp finely chopped cashew nut (kaju)
1 tbsp finely chopped pistachios
1/4 tsp cardamom (elaichi) powder
2 drops yellow colour
a few saffron (kesar) strands
2 tbsp milk powder
2 tbsp arrowroot (paniphal) flour
1/4 cup plain flour (maida)
ghee for deep-frying
Method
- Combine ¼ cup of mava, cashewnuts, pistachios, cardamom powder, yellow colour and saffron in a small bowl and mix well. Divide this mixture into 3 equal portions and keep aside.
- Combine the remaining 1¼ cups of mava, milk powder, arrowroot flour and plain flour in a deep bowl, mix gently and knead into a soft dough.
- Divide the dough into 3 equal portions.
- Flatten one portion of the dough into a 75 mm. (3?) diameter circle in between your palms.
- Place a portion of the prepared mava mixture in the centre of the circle.
- Bring together all the sides and seal it tightly so the mixture doesn’t not spill out.
- Shape it into a 125 mm. (5?) long cylindrical roll.
- Repeat steps 4 to 6 to make 2 more cylindrical rolls. Keep aside.
- Combine the sugar and ¾ cup of water in a broad non-stick pan, mix well and cook on a medium flame for 4 to 5 minutes or till the sugar dissolves completely.
- Lower the flame and cook for another 2 to 3 minutes or till the syrup is of 1 string consistency, while stirring occasionally.
- Remove and discard all the impurities which float on top of the syrup using a slotted spoon.
- Add the saffron and mix well. Keep aside.
- Do not knead the cutlet dough too much; else the cutlet might break while deep-frying.
- While shaping the cylindrical rolls, make sure that the outer surface is smooth and free of cracks; else it might break open while deep-frying.
- While deep-frying, use sufficient ghee to immerse the rolls completely, or they will not get cooked uniformly.
- Heat the ghee in a deep kadhai and deep-fry the rolls on a medium flame, one at a time, till they turn golden brown in colour on all the sides. Do not disturb the rolls with a slotted spoon while deep-frying them, as they might crumble. Instead, turn them over by slightly tilting the kadhai in a cir
- Drain and immerse the rolls in the warm sugar syrup immediately and allow them to soak for at least 2 to 3 hours.
- Cut each roll into equal 8 pieces of approx. 1½ cm thickness.
- Serve immediately or serve warm.
Gulab Jamun Cutlet recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 124 cal |
| Protein | 2.4 g |
| Carbohydrates | 15.7 g |
| Fiber | 0 g |
| Fat | 5.7 g |
| Cholesterol | 0 mg |
| Sodium | 0.2 mg |
Click here to view Calories for Gulab Jamun Cutlet
The Nutrient info is complete
loves cooking
Feb. 23, 2019, 9:48 a.m.
Sweets are generally difficult to make. So follow the recipe precisely. Take care whlie frying the gulab jamun cutlets. It is really important to no touch them using a spoon as they tend to break.
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