Archive for June, 2011

Baked Gulab Jamun

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On all my friends’ request- I am posting the Baked Gulab Jamun recipe this time..After few attempts and failures I finally figured out the secret to yummy baked gulab jamuns – Although it is not as dark brown as the fried ones – I am sure it is great at taste – proof given by a  6 year old kid – “Aunty, this tastes like Gulab Jama” (he says Jamas and not Jamuns :):) ) – because he was expecting to see dark brown colored jamuns so he did not say it is Jamuns but instead said it is like Jamuns!!!!! Bottomline – several efforts to a finally fulfilling Baked Gulab Jamun recipe.

I think I should also mention this – one of my friend noted that if it was added to the Boiled sweet milk – it would turn out to be good Ras Malai recipe also without the hassle of preparing paneer and without worrying of it being turned out hard/cracked…. Haven’t tried yet but will give it a shot soon!!!!

The Jamun preparation ingredients are adapted from Manjula Aunty’s website —        with few modifications to bake them.

Ingredients for Jamuns

1.   1 cup nonfat milk powder

2.  1/4 cup + 1/2 tbsp Flour-  (All Purpose flour (plain flour, maida), Singoda flour, Unbleached White Wheat Flour)

3.  Pinch of Baking Soda

4.  3 tablespoons room temperature unsalted butter

5.    1/4 cup room temperature whole milk

For Syrup – (more watery syrup will give better results with Baked Gulab Jamun as compared to fried so proportion is changed here for sugar and water)

1.   1 1/2 cup sugar

2.    1 3/4 cup water


1. Mix the dry ingredients in a mixing bowl. Add the softened butter and mix well but smoothly – better if done with hands rather than food processor. Then add milk and fold in with the ingredients. Let the batter rest for 15-20 minutes.

2. Preheat oven to 350 degree farenheit

3. Arrange Parchment paper on baking tray (cookie tray is best to use for Jamuns). So no Greasing is required.

4. Mix water and sugar in a pan and bring to a boil on stove. let it boil for 3-4 minutes and then turn the flame to low and let it simmer. Add few drops of lemon juice to this syrup to avoid crystallizing of sugar.

5.  The batter should have turned into soft dough. Then make tiny balls – this recipe makes about 20-22 Gulab Jamuns. These tiny balls will fluff up while baking and also more when added to Sugar syrup. So the size being tiny is okay. Arrange them directly on the baking tray

6. Place the tray in the preheated oven and turn down the oven temperature to 330 degree farenheit. This is important to avoid burning the Jamuns. Cook on one side for 6-8 minutes depending on your oven OR until slightly brown from the bottom. Mine were done on one side in 7 min. Then turn over the Jamuns and cook the other side for another 6-8 minutes OR until slightly brown from the bottom.

7. Let rest the Jamuns in the baking tray for 2-3 minutes before adding them to the hot syrup. Then gently place the Jamuns in syrup one by one. The syrup will be absorbed well by the Jamuns within 30 minutes to 1 hour. Ready to serve – Hot or Cold!!!!!!!


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