The answer is yes! But, it’s really up to your preference. Gulab jamun is a traditional Indian dessert that consists of deep fried dough balls soaked in sugar syrup. These sweet treats are made from ghee and milk, but you may substitute butter for the ghee.
Butter will not change the flavor of the dough, but it will make it moist and dense. The texture will also be different because of the difference between the two fats. If you want a denser and richer gulab jamun, go ahead and use ghee for this recipe.
Why Should You Use Butter Instead of Ghee?
Ghee is what you’d use to fry your dumplings. Butter, on the other hand, is a solid fat and can be used instead of ghee. Butter is a healthier option because it has more protein than ghee.
It’s also worth noting that butter doesn’t melt like ghee does, so you won’t get as much of the flavor from it. It’s true that butter melts when you cook with it, but it really doesn’t taste as good as ghee once the dough has been fried. So this isn’t an issue if you’re cooking for your family or friends who don’t have access to ghee or butter.
How to Make Gulab Jamun with Butter
– Here you will find a recipe for typical gulab jamun with butter. I like this traditional version because it’s easier to make than the traditional recipe using ghee alone. The filling of this recipe is very similar to that which is in the traditional gulab jamun recipe.
To make the dough, you’ll need to use yogurt or milk and knead it into a dough that is dry enough to work with. Use a mixer or your hands to knead until smooth and elastic.
You can also make this recipe using just yogurt or milk instead of making it with yogurt or milk and kneading it into dough . This results in a more authentic flavor because you’re not adding any sweetener like sugar or honey to the mix.
You can add spices like cinnamon, cardamom, cloves, ginger and nutmeg when you’re making the dough for this traditional gulab jamun recipe .
Create your own spice blend by combining different spices from different cultures together such as cumin, coriander, cardamom (pinya), black pepper, cinnamon (cinnamomum) and nutmeg (mace). Once you’ve made the dough so that it’s ready for frying , you can use either
