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:-

Ingredients

• 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

Instructions

• 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.