Recipes · Indian · Desserts
Gulab Jamun
One serving has 358 kcal and 6 g protein, and at least a fifth of a woman's daily need of cobalamin (29%), phosphorus (28%), riboflavin (26%), calcium (22%) and vitamin K (21%). Ready in 60 minutes.
- Preparation: 15 min
- Cooking: 45 min
- Makes: 1 serving (113 g)
- Difficulty: Medium
- Diets: Vegetarian
- Contains: dairy, gluten
Ingredients
- 20 g Milk powder, whole
- 6 g Flour, all-purpose
- 0.3 g Baking powder
- 8 g Milk, whole
- 3 g Ghee
- 10 g Vegetable oil
- 30 g Sugar
- 35 g Water
- 0.2 g Cardamom
Method
- Makes about 12 small jamuns (4 servings of 3); the amounts below are for one serving, so multiply by 4 for a full batch.
- Rub the ghee into the milk powder, then work in the flour, baking powder and just enough milk to form a soft, crack-free dough; shape into small smooth balls.
- Heat the oil in a small deep pan to about 150 °C (300 °F) and fry the balls over low heat, turning often, 6-8 minutes until evenly deep brown all through.
- Meanwhile dissolve the sugar in the water with the cardamom and simmer 3-4 minutes to a thin syrup; keep it warm.
- Drain the fried balls briefly, then drop them into the warm syrup and leave to soak at least 30 minutes so they swell and soften before serving.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 358 kcal | 17% |
| Carbohydrates | 42.9 g | |
| Water | 43.3 mL | |
| Fiber | 0.22 g | 1% |
| Protein | 6.2 g | 13% |
| Tryptophan | 0.09 g | |
| Threonine | 0.27 g | |
| Isoleucine | 0.35 g | |
| Leucine | 0.58 g | |
| Lysine | 0.45 g | |
| Methionine | 0.15 g | |
| Cystine | 0.06 g | |
| Phenylalanine | 0.3 g | |
| Tyrosine | 0.29 g | |
| Valine | 0.39 g | |
| Histidine | 0.16 g | |
| Fat | 18.7 g | |
| Monounsaturated | 4.8 g | |
| Polyunsaturated | 6 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 5.2 g | |
| Saturated | 6.9 g | |
| Trans-Fats | 0.07 g | |
| Cholesterol | 27.9 mg | |
| Calcium | 217 mg | 22% |
| Copper | 0.03 mg | 3% |
| Iron | 0.45 mg | 3% |
| Magnesium | 20.1 mg | 6% |
| Manganese | 0.11 mg | 6% |
| Phosphorus | 199 mg | 28% |
| Potassium | 286 mg | 6% |
| Selenium | 5.8 µg | 10% |
| Sodium | 103 mg | |
| Zinc | 0.76 mg | 10% |
| Thiamin (vitamin B1) | 0.11 mg | 10% |
| Riboflavin (vitamin B2) | 0.29 mg | 26% |
| Niacin (vitamin B3) | 0.49 mg | 3% |
| Pantothenic acid (vitamin B5) | 0.51 mg | 10% |
| Pyridoxine (vitamin B6) | 0.07 mg | 5% |
| Folate (vitamin B9) | 18.8 µg | 5% |
| Cobalamin (vitamin B12) | 0.69 µg | 29% |
| Choline | 25.7 mg | 6% |
| Vitamin A | 80.5 µg | 11% |
| Vitamin C | 1.8 mg | 2% |
| Vitamin D (D2 + D3) | 88.1 IU | 15% |
| Vitamin E | 1 mg | 7% |
| Vitamin K | 19.1 µg | 21% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.4 kg CO2e a serving: higher than most breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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