Soft And Spongy Gulab Jamun

Posted by Kaloree1 | October 26, 2016 | Fitness

Listening to the term, ‘food’, the biggest emotion that triggers in me is love! I love food, be it any cuisine it just elevates my mood, no matter how bitter I am feeling.

Apart from eating, I love cooking. And healthy eating and cooking is what I believe in. Replacing sugar with Kaloree1 is one technique which can make your food healthy yet scrumptious.

Here is the recipe that can make your favourite Gulab Jamun delicious and  healthy.


  • Khoya or milk powder – 200gm
  • Cup refined flour – 100 gm
  • ½ tsp baking soda
  • Milk just enough to make the dough

For the Sweet Syrup:

  • Kaloree1 – 50 tbsp
  • Water – 250ml
  • Corn Starch
  • (1/2 tbsp) rosewater
  • Oil for frying


  1. Make the dough by combining the milk powder and whole milk to make the medium-hard dough.
  2. Divide the dough into 18-20 portions. Make balls by gently rolling each portion between your palms into a smooth ball.
  3. Place the balls on a plate. Cover with a damp kitchen towel.
  4. Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan, but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side.
  5. After about 5 minutes, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is just right. Now they must be gently and constantly rolled to ensure even browning on all sides.

For Sweet Syrup:

  1. The syrup should be made earlier and kept warm.
  2. To make hot syrup, mix Kaloree1 tabs to 1 cup of water.
  3. Add 4-5 cardamom pods, slightly crushed and a few strands of Kesar (saffron). Mix with a spoon and then heat at medium heat for 5-10 minutes.
  4. Transfer this hot syrup into a serving dish.
  5. Add rosewater. Keep warm on stove.
  6. Add the fried gulab jamuns directly into the warm syrup.
  7. Leave gulab jamun balls in sweet syrup overnight for best results. They can be served hot or at room temperature.

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