Gluten-Free Ghulab Jamun (South Asian Dessert)

Ingredients

• 1 cup powdered milk (not the skimmed milk variety like Marvel) or soy flour
• 3 tablespoons Orgran Self-Raising Flour
• ¼ milk, soy milk or Almond milk (for kneading dough)
• 2 tbsp melted butter (ghee) or dairy-free margarine
• Oil for deep frying
• Chopped nuts (optional)

For the Sugar Syrup
• 1 cup sugar (or desired to taste)
• 2 cups water
• 1 tsp cardamom (elaichi) powder
• 1 tsp of rose water

Method

1. Mix the milk powder and Orgran Self-Raising Flour together (Sieve if there are lumps)
2. Add in melted butter and mix until combined
3. Slowly add in milk to knead the dough until it’s smooth (no cracks)
4. Heat the oil in a pan to the depth of 1 quart, on high then gradually turn down to medium
and low as needed
5. Make small balls by gently rolling portions of the dough in your palms. (If dough is sticky
then put a bit of butter on palms)
6. Put balls onto plate
7. Once oil is hot place balls to fry. The balls will expand a bit in size and float. Remove once
a nice golden brown (reduce heat if too hot as balls need to be fried slowly to ensure they
are cooked through)
8. For a no oil approach heat oven to 300 degrees. Arrange balls on greased baking tray and
bake for 20 minutes making sure to turn twice in between until golden brown. (insert a
toothpick in middle to ensure it comes out clean)
9. Once the balls have been removed from oil place on plate with kitchen roll to remove
excess oil
10. In a saucepan combine water, sugar, cardamom and elaichi powder, rose water and
saffron on low heat until sugar completely dissolves and slightly thickens (Do not overheat
because you don’t want it to caramelize)
11. Once ready add the Jamuns to the syrup and leave for a few hours or overnight to ensure
they soak up the flavour
12. Garnish with chopped nuts (optional)
13. Serve warm or cold!

This recipe has been provided for publication by Orgran Health & Nutrition, a division of Roma Foods Products established in 1953, the trusted manufacturer of quality and alternative grain foods. For further information visit www.orgran.com