The light colored goolab jamun are the baked variety. The darker one's are fried in oil before being dipped in syrup
Goolab Jamun is a treat that I also enjoy a whole lot. But I am aware that this sweetmeat high in fats & calories I deciced to experiment with subsitute ingredients and I was pleasantly surprised to find that I liked the end product. It is still sweet, but not that overwhelming sweetness.
My experiments included using yogurt to mix the dough rather than only condensed milk which is sweet and very high high in calories. I also baked one batch and fried the other, the traditional way, but both were made with the yogurt dough.
I used syrup the usual way but instead of just quickly dipping them and removing them, I left the baked batch to absorb the syrup a little longer. I am quite pleased with the results. Using yogurt & baking instead of frying helps to reduce much of the fats. If anyone has other suggestions please let me know. Here is the recipe below.
Prepare all the utensils you will need ahead of time. For frying you will need 2 sets of slotted spoons as well as long handled spoons. One set is to help scoop fried goolab jamun onto slotted spoon. The other set is to remove the jamun from the syrup
Prepare a tray to receive the goolab jamun and layer the bottom with about a cup of dessicated coconut. As you continue to add jamun to the tray sprinkle a fresh layer of coconut. This prevents sticking and gives a nice appearance.
For illustrations of some of the steps in the making of goolab jamuns check Goolab Jamun.
Delicious Goolab Jamun ready to be eaten. The front row is the baked variety
I hope you have success with this recipe. I just tried this recipe very recently and I am very pleased with the results. I will look at how I can make the syrup with sugar alternatives.
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