To help them indulge in the sweet guilt-free during Diwali, fitness influencer Vanshika Khurana took to Instagram on November 6 and shared a gulab jamun recipe that uses no sugar, replacing it with monk fruit sweetener. Gulab jamun needs no introduction, especially in the time of festivities. it is not the best thing to have for those who are trying to watch their calorie intake While it is unparalleled in taste.
The gulab jamuns are made with paneer and sweet potatoes and contain two grams of protein in each delicious ball. The detailed methods of preparation are presented as follows. Mix well until the sweetener dissolves. Add fennel seeds and saffron. Simmer for five to six minutes and switch off the flame. Let the syrup cool until lukewarm. Crumble the paneer and knead it by hand until you can form a soft ball. Add the steamed sweet potato and cardamom powder. Grind the oats and almonds together into a fine mixture. Add the ground oats and almonds along with ghee to the paneer mixture. Mash everything well and bring it together into a dough. Add warm milk little by little, one spoon at a time, if needed, to achieve a soft dough. Preheat the air fryer if required. Flip them halfway through cooking for even browning. Immediately transfer the hot gulab jamuns into the lukewarm syrup. Let them soak for at least three to four hours so they absorb the syrup. Enjoy. Note to readers: This report is based on user-generated content from social media. HT.com has not independently verified the claims and does not endorse them. This article is for informational purposes only.
The quantities of ingredients listed below are for 18 gulab jamuns . 100g paneer made from toned milk ½ medium steamed sweet potato 65g oats 15–20 almonds 1 tbsp ghee 1 tsp cardamom powder Warm milk, as needed 250–350ml water 7–8 saffron strands 6–7 tsp monk fruit sweetener, or more as needed ½ tsp fennel seeds Add water to a pan and add the monk fruit sweetener. Divide the dough into 18 equal portions and shape them into smooth balls. Air fry the balls at 170°C for 18–20 minutes until dark golden brown.
