Multigrain Atta Gulab Jamun Recipe | Milk & Atta Gulab Jamun | Black Rasgulle | आटा गुलाब जामुन
Gulab Jamun has been a popular sweet dish for many years in North India. Now a days, most of the sweet shops in India has Gulab Jamun which contains lots of calories. So today, I have tried to make it little healthier by using multigrain atta. Please follow step-by-step recipe to make delicious and little healthier version of Gulab Jamun:-
Preparation Time: 5 min.
Cook Time: 40 Min.
Servings : 15
Author: Iqbal Kaur
- 500ml or ½ litre Milk (Full Fat Milk)
- 2 tbsp Multigrain Atta (Flour)
- 1/8 tsp Baking Powder
- 1/8 tsp Ghee (Clarified Butter)
- 1.5 cup of Sugar
- 1.5 cup of Water
- 3 Green Cardamom (Elachi)
- Oil for frying
- In a wide pan, take 1/2 litre of Full fat Milk. Keep flame at high.
- Continuously stir until milk reduces. Keep removing malai or cream from the sides of the pan.
- Switch off the flame when milk looks like a thick rabdi/khoya but keep stirring until it cools down and don’t let malai or cream layer form.
- Transfer it into a wide bowl and let it cool down
- In a separate pan, add sugar, water and crushed green cardamom. Cook or boil on medium high flame for 10 minutes and keep it aside.
- When the khoya is completely cools down, add 2 tbsp multigrain atta, mix well with hands and knead it like dough
- Now add baking powder. Mix, press and knead it well like smooth dough with the help of your palm
- Now take ghee on your fingers and mix it in the dough. Press and knead it well to make smooth dough with the help of your palm
- When the smooth dough is ready, divide the dough in 15 equal parts and rub between your palms to make round smooth balls
- Heat the oil for frying in a deep pan at low heat. Test the oil with a small piece of ball. Oil should not be very hot.
- Drop all the balls in the oil and fry them on a low heat
- To fry the balls from all over, keep stirring the oil with fork in circles instead of flipping the gulab Jamun balls with strainer
- When balls turn to light brown or black in color, take them out. Strain the oil and put them directly into sugar syrup/chashni
- Heat the sugar syrup again, don’t boil it and leave the gulab jamun into the syrup for 10-15 min. so that they absorbs the syrup
- Serve and enjoy hot Multigrain Atta Gulab Jamun.
Tips & Notes
- After switching off the flame, keep stirring the milk to avoid forming the malai layer otherwise gulab jamun won’t become soft
- We don’t need thick sugar syrup /chashni or tar for this recipe. It should not be watery too.
- You can use normal wheat flour or maida (all purpose flour) instead of multigrain atta
- Dough should be smooth enough otherwise gulab jamun’s balls will break in the oil
- If we fry the gulab jamun balls in hot oil then it will not be cooked from inside.
- I have turned the gulab Jamun in black color to give them a black Rasgulle look and took out the balls from chashni.