Gulab Jamun
Makes 21 balls
Prep 25 minutes
Cook 30 minutes
Ingredients
125 g Tapioca Flour (1 cup)
70 g coconut flour
3 tablespoon Natvia Gold
0.5 teaspoon bicarbonate of soda
3 eggs
125 mls coconut milk
Oil for frying
Pistachios, finely chopped, to serve
Syrup:
250 mls distilled water
99 g Natvia
0.125 teaspoon xanthan gum
2 teaspoon rosewater
0.5 teaspoon ground cardamom
1 teaspoon lemon juice
Pinch saffron (optional)
Method
- Heat the oil in a saucepan or wok.
- Combine the dry ingredients in a bowl. Add the eggs and coconut milk and mix well.
- Take a heaped teaspoon of the dough and roll into a ball. Repeat with the remainder of the mixture.
- Once the oil is hot, carefully drop 3-4 balls into the hot oil and fry for 3 minutes. Place onto paper towel once fried. Repeat until all of Gulab Jamun are cooked.
- To make the syrup, place all of the ingredients except the rosewater into a saucepan and bring to a simmer. Turn the heat off and add the rosewater. Stir to combine.
- Place the fried Gulab Jamun into the syrup and set aside for 15-20 minutes.
- Serve warm sprinkled with chopped pistachios
|
Carbs |
Pro |
Fats |
Energy KJ |
Calories |
Serving size |
|
12.4g |
3.7g |
5g |
504kj |
120 |
88g |
