Healthy Syrup Filled Donuts (Gulab Jamun)
One of our all time favorite Indian desserts is gulab jamuns. There’s something alluring about this syrup ball; it instantly melts into your mouth and the strong flavors kick in your taste buds.
On the occasion of Navratri and Dusherra a popular Indian festival that spans over nine days and nights, MyHealth team wanted to experiment and see if we can redo the traditional recipe to make it gluten free and sugar free. So anyone suffering from pre-existing/chronic conditions, autoimmune conditions, diabetes, obesity, high cholesterol and cardiovascular diseases would not feel left out in this celebration.
So lets get started.
How to make
Prepping fresh chena/ricotta:
- Mix six table spoons of A2 milk powder in 2 cup of warm filtered water in a microwave safe container
- Add some apple cider vinegar or lemon to the milk
- Microwave the mix in intervals of 30 seconds till the cheese separates
- Use a strainer to filter the cheese and wash the fresh cheese thoroughly in warm water to remove any remains of ACV or lemon.
- Set aside this fresh chena/ricotta.
Prepping Gulab jamun dough :
- Mix blanched almond flour, coconut flour, A2 milk powder, 1-2 tablespoon of Monk fruit sweetener (as per taste), baking soda and some cardamom powder in a bowl.
- Add the fresh chena/ricotta to the dry mix, 2 tablespoons of melted ghee and slowly add warm milk to make a dough.
- Cover the dough for 10 minutes.
- Now make small balls of the dough and start spreading them on
Air frying the Jamuns:
- Make small balls of the dough and start lining them on a parchment paper for air-frying.
- Coat the balls with some melted ghee in brush
- Air fry at 310 F for 5 minutes
- Remove the tray and apply a fresh coat of ghee while rotating the jamuns.
- Airfry for another 5-6 minutes at 310 F.
- Soak some saffron strands in water in a small bowl for 10 minutes.
- Take a stove top utensil and add 2 cups of water and add some monk fruit sweetener as per taste to it.
- Add the soaked saffron water to the mix after the syrup starts boiling.
- Simmer for few mins before switching off the stove.
- Add the airfryed jamuns and soak the jamuns in syrup for at least 2 hours before serving. The longer you soak the better the syrup will soak in the jamuns and the taster it gets.
- Serve either cold or slightly warm. We prefer warm.
1/2 cup organic and blanched almond flour
1/2 cup organic coconut flour
1/2 cup pasture raised A2 milk powder
1/4 cup fresh chena/ricotta cheese made of pasture raised A2 milk (recipe included below)
1/4 cup warm A2 milk
Organic Monk fruit sweetener based on taste
Organic saffron strands
Organic cardamom powder
Organic apple cider vinegar (ACV) or fresh lemon juice
1/2 tea spoon baking soda
Melted grass fed ghee