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Gulab Jamun Cutlet
Tarla Dalal
06 December, 2024
Table of Content
Tags
Preparation Time
5 Mins
Cooking Time
25 Mins
Total Time
30 Mins
Makes
24 pieces
Ingredients
For The Sugar Syrup
1 1/2 cups sugar
a few saffron (kesar) strands
For The Gulab Jamun Cutlets
1 1/2 cups crumbled gulab jamun mawa (hariyali khoya)
1 tbsp finely chopped cashew nut (kaju)
1 tbsp finely chopped pistachios
1/4 tsp cardamom (elaichi) powder
2 drops yellow colour
a few saffron (kesar) strands
2 tbsp milk powder
2 tbsp arrowroot (paniphal) flour
1/4 cup plain flour (maida)
ghee for deep-frying
Method
- Combine ¼ cup of mava, cashewnuts, pistachios, cardamom powder, yellow colour and saffron in a small bowl and mix well. Divide this mixture into 3 equal portions and keep aside.
- Combine the remaining 1¼ cups of mava, milk powder, arrowroot flour and plain flour in a deep bowl, mix gently and knead into a soft dough.
- Divide the dough into 3 equal portions.
- Flatten one portion of the dough into a 75 mm. (3?) diameter circle in between your palms.
- Place a portion of the prepared mava mixture in the centre of the circle.
- Bring together all the sides and seal it tightly so the mixture doesn’t not spill out.
- Shape it into a 125 mm. (5?) long cylindrical roll.
- Repeat steps 4 to 6 to make 2 more cylindrical rolls. Keep aside.
- Combine the sugar and ¾ cup of water in a broad non-stick pan, mix well and cook on a medium flame for 4 to 5 minutes or till the sugar dissolves completely.
- Lower the flame and cook for another 2 to 3 minutes or till the syrup is of 1 string consistency, while stirring occasionally.
- Remove and discard all the impurities which float on top of the syrup using a slotted spoon.
- Add the saffron and mix well. Keep aside.
- Do not knead the cutlet dough too much; else the cutlet might break while deep-frying.
- While shaping the cylindrical rolls, make sure that the outer surface is smooth and free of cracks; else it might break open while deep-frying.
- While deep-frying, use sufficient ghee to immerse the rolls completely, or they will not get cooked uniformly.
- Heat the ghee in a deep kadhai and deep-fry the rolls on a medium flame, one at a time, till they turn golden brown in colour on all the sides. Do not disturb the rolls with a slotted spoon while deep-frying them, as they might crumble. Instead, turn them over by slightly tilting the kadhai in a cir
- Drain and immerse the rolls in the warm sugar syrup immediately and allow them to soak for at least 2 to 3 hours.
- Cut each roll into equal 8 pieces of approx. 1½ cm thickness.
- Serve immediately or serve warm.
Gulab Jamun Cutlet recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 124 cal |
| Protein | 2.4 g |
| Carbohydrates | 15.7 g |
| Fiber | 0 g |
| Fat | 5.7 g |
| Cholesterol | 0 mg |
| Sodium | 0.2 mg |
Click here to view Calories for Gulab Jamun Cutlet
The Nutrient info is complete
loves cooking
March 13, 2025, midnight
Sweets are generally difficult to make. So follow the recipe precisely. Take care whlie frying the gulab jamun cutlets. It is really important to no touch them using a spoon as they tend to break.
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