Gulab Jamuns

Posted by: EatFree

>> Desserts and Sweet Treats, Vegetarian

These Indian sweets are traditionally made with white flour-here I’ve replaced the white flour with 100% whole wheat pastry flour.  Similarly, the syrup, which is traditionally made with white sugar, is replaced here with light agave nectar.  Make sure not to overmix the dough as it will toughen these little heavenly balls of delight and to make smooth balls with no creases.


  • 1 cup powdered milk
  • 1/4 cup 100% whole wheat pastry flour
  • 1/4 teaspoon baking soda
  • 6 black cardamom pods innards, ground (use spice grinder)
  • 2 teaspoons agave nectar plus 1/2 cup, divided
  • organic heavy cream as needed
  • oil for deep frying


  1. Combine dry ingredients-powdered milk, flour, baking soda, and crushed cardamom pods.  Dissolve 2 teaspoons of the agave nectar into a 1/4 cup of the heavy cream and add to dry mixture.  Add a little heavy cream at a time until mixture just comes together (it will be sticky).  Refrigerate for at least an hour.
  2. Meanwhile combine 1/2 cup agave nectar and 1 cup water into small sauce pot.  Bring to a boil and then simmer until you reach syrup consistency (about 230 degrees Fahrenheit on candy thermometer).
  3. Heat oil to 350 degrees Fahrenheit.  Form ping pong size balls out dough (they will expand when cooked).   Drop gently into oil and fry for 4 to 5 minutes.   Pour warm syrup over the gulab jamuns immediately and let soak for a few hours (overnight is best).  Enjoy!
This entry was posted on Tuesday, October 9th, 2012 at 1:14 pm and is filed under Desserts and Sweet Treats, Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

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