Maple syrup jamun from cake pop maker

I don’t deep fry at home, so I miss out on many fried snacks. It’s not just health consciousness, I prefer not to fry in my kitchen. I was curious when I saw the cake pop maker and got one, a few days ago. I tried cake pops, dutch pancakes and then gulab jamun. I made the balls small, as I wasn’t sure if they might get cooked inside. I tried cooking durations from 3 minutes to 5 on each side. The best results were from bigger balls that fit just right in the holes of the cake pop maker and cooked for 5 minutes on each side. Excited with the results and hence the numerous possibilities 😊


Crispy outside and spongy inside 







Full cream milk powder   1 cup

Wholemeal flour    2 tablespoons

Fine semolina   2 tablespoons

Baking soda    1/2 teaspoon

Lemon juice  2 teaspoons

Ghee   1 tablespoon

Milk    5 tablespoons + more if needed

Maple syrup    1 cup or more

Mix milk powder, wholemeal flour, semolina and baking soda well, in a bowl. Add the lemon juice and ghee and mix well, till it all turns crumbly. Add milk and mix to form a soft, sticky dough. Add more milk if the mixture is dry. Cover the bowl and leave it for five minutes.

Grease palms if needed and roll small amounts of dough into balls that fit the holes in the cake pop maker just right, and cook for five minutes. Then turn over the balls and cook for another five minutes. Check the balls every four minutes, to ensure they are browned to your liking. Remove the balls and toss in maple syrup. I didn’t want to soak them in sugar syrup so I used 100% pure maple syrup.

You could add a tablespoon or more of sugar to the dough and cook them like donuts and enjoy them, just like that. The maple syrup gives a lovely flavour to the jamuns. Next time, I might add powdered cardamom and saffron.










Recipe source:

Vahrehvah chef’s video on gulab jamuns, explains the method of rolling the jamun dumplings.




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