Gulab Jamun Cutlet recipe - How to make Gulab Jamun Cutlet
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
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 |