How to make Baked Gulab Jamuns -
Baked Gulab Jamun are spongy milk based Indian dessert which is baked instead of deep fried and then soaked in sugar syrup.Now isn’t that a lovely twist
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Gulab jamuns (गुलाब जामुन), Milk (दूध)
Cuisine : Indian
Course : Desserts
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For more recipes related to Baked Gulab Jamuns checkout Gulab Jamun Mousse, Gulabjamun Cheesecake, Deluxe Tawa Mithai Chaat, Gulab Jamun Mousse . You can also find more Desserts recipes like Mixed Mithai Kulfi Popcorn Crunch Sundae Banana Chocolate Chip Cake Quick Gajjak
Baked Gulab Jamuns Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 16-20 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Baked Gulab Jamuns Recipe
Gulab jamuns small 20-25
Milk 2 cups
Vanilla Custard powder 2 tablespoons
Vanilla essence 1/4 teaspoon
Kalakand 100 grams
Khoya/mawa 1/2 cup
Pistachios finely chopped 7-8
Almonds finely chopped 4-5
Cashewnuts finely chopped 4-5
Method
Step 1
Pre heat oven to 180 degrees Celsius. Pour cold milk into a non-stick pan, add vanilla custard powder and vanilla essence and mix till smooth.
Step 2
Turn on the heat and cook, stirring. Place gulab jamuns in a baking dish.
Step 3
Cook the custard till thick, turn off the heat and keep whisking for a few minutes. Spread the custard over the gulab jamuns. Crumble kalakand with your fingers and spread over the custard.
Step 4
Sprinkle khoya, pistachios, almonds and cashew nuts. Place the dish in the preheated oven and bake for 10-12 minutes. Serve hot.
Nutrition Info
Calories : 2033.24 Kcal
Carbohydrates : 230.8 gm
Protein : 5.05 gm
Fat : 11.4 gm
Other : 0.09
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
