Find best recipe for Sugar Free Gulab Jamun, please be aware that sugar patients must take advise before eating such kind of things.

Ingredients For Sugar Free Gulab Jamun:

* 1-cup instant milk powder

* 1/2-cup all-purpose flour

* 1/2-tsp baking soda

* 2-tablespoons butter -melted

* milk, just enough to make the dough (about 2-4 tbsp)

* 2-cups Splenda Measurable

* 1-cup water

* 1-tbsp cornstarch

* 4-5 cardamon pods, crushed slightly

* saffron (optional)

* 1/2-tbsp rose water

* Oil for frying

Combine flour, milk powder, butter and baking soda to make the dough. Add just the right amount of milk to give the dough a medium-hard consistency and roll the dough into 20 separate ball shapes. Roll gently between your palms to make it smooth and put the balls on a plate with a slightly damp kitchen towel.

Heat some oil over a high flame and then reduce the heat to medium. Drop the balls into the hot oil from the corners of the pan, one by one. Watch them sink to the bottom of the pan and gently shake the pan to make sure the balls brown on both sides rather than just one. The balls should rise to the top in about 5 minutes. The Gulab Jamuns will rise slowly to the surface if the temperature is perfect.  Now they must be gently and constantly agitated to ensure even browning on all sides.

Make sure the temperature of the oil is not too high, or the sugar free gulab jamun will break or cook too quickly. To ensure complete cooking from inside and even browning, fry balls very slowly under medium temperatures.

Make the syrup early while waiting for things to bake or before starting your Gulab Jamuns. Start by stirring cornstarch, splenda, water and rose water. Then add 4 to 5 slightly crushed cardamom pods and a few strands of saffron.

Stir and then place over a medium heat flame until its thick and dissolved, which should be about 5 to 10 minutes. Move the hot syrup into a serving dish and place on stove to keep warm. Put the fried gulab jamuns into the warm syrup and let it soak up.

Serve in either warm or cold temperature, whatever is your preference and enjoy these sugar free gulab jamun(s)!

Gulab Jamun With Syrup is eaten in almost all parts of the world but it is basically and Indo-Pak and Asian sweet dish, usually eaten on happy occasions like wedding, birthdays and many others.

 Dough Ingredients For Gulab Jamun:

•     2 C powdered milk
•     1/2 C all-purpose flour
•     1/4 C + 2 tbsp ghee (clarified butter)
•     1/2 C milk, room temperature
•      1/2 tsp baking soda
•      vegetable oil for frying

Syrup Ingredients For Making Gulab Jamun Syrup:

•     3 C water
•     1 1/2 C sugar
•     1/2 tsp ground cardamom

Stir together the powdered milk, flour and baking soda in a bowl. Add ghee to the flour next, along with the milk powder mixture you just made. Stir well and slowly add milk to soften the dough. Let it sit for around 20 minutes. Put sugar, water and cardamom in a pot and bring to a boil in a heavy-bottomed sauce pan. Lower the heat to low and keep the syrup warm so it’s ready to have the donut holes dunked in it.

After about 20 minutes, divide the dough and roll them into ball shapes. Fry them in vegetable oil. Keep them until brown and then remove and drop into the warm gulab jamun syrup. Let them soak, then remove them and serve gulab jamuns with syrup.

We hope that you like this gulab jamun syrup recipe, so share your experience with us as well.