Gulab Jamun Cutlet
by Tarla Dalal

Does the word cutlet immediately bring to your mind images of a crisp and spicy treat? While this Gulab Jamun Cutlet is tangentially different, you will love this just as much in its own special way. Delicate deep-fried rolls made with crumbled hariyali mava, nuts and spices bound together with a proper mix of flours, are soaked in sugar syrup, and then sliced into cutlets. While this might sound similar to dry jamuns, you will realise on tasting that this mithai is much more special. Serve warm Gulab Jamun Cutlets topped with ice-cream, or just plain.

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Gulab Jamun Cutlet recipe - How to make Gulab Jamun Cutlet

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 mava (hariyali khoya)
1 tbsp finely chopped cashewnuts (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
For the sugar syrup

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.

For the gulab jamun cutlets

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.

How to proceed

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.

Handy tips:

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.

Nutrient values (Abbrv) per piece