These little bites of delicious goodness are so easy to make, however i must warn that they are a bit of a messy sweet to make.
For those of you who don’t already know about Gulab Jamun, they are typically a fried sweet dumpling drenched in a sugar syrup. Mine are slightly different to the traditional Indian dessert as you might already know. I wouldn’t be much of a food science nerd if i didn’t experiment on traditional recipes now would i?
The Gulab Jamuns pictured below were made with Nazzy Bakers Chocolate Overload mix. Now this mix is not available on the shelves of your local supermarket yet, although you can make your own at home using a blend of your own favorite chocolate ingredients. If you are in Australia and you would like to try a bag of my mix, hit me up and ill see if i can send some your way 🙂
Herewith my recipe:
NAZZY BAKERS CHOCOLATE OVERLOAD GULAB JAMUN
1 cup plain flour
1 cup self raising flour
1 tsp baking powder
4 Tablespoons of Nazzy Bakers Chocolate Overload Mix
a pinch of nutmeg and a pinch of ground cardamom
1 tin of condensed milk
vegetable oil (for frying)
2 cups sugar
2 cups water
2tblsp chocolate overload mix
500g dessicated coconut
- Sift together the plain flour, self raising flour and baking powder
- Add in the nutmeg and cardamom
- Now add the chocolate overload mix
- To combine the dry ingredients, add in the tin of condensed milk. The mixture should form a dough. (At this stage, you have to work quickly as the dough dries out super fast! )
- Make the sugar syrup by heating the sugar and water in a saucepan on the stove till the sugar dissolves and the mixture is slightly thickened. (the sugar syrup should be thin enough to penetrate the dumplings, yet thick enough not to make them soggy when soaked. Once done, allow the syrup to cool.
- Heat the vegetable oil.
- Roll small portions of the dough into oblong shaped dumplings. – I usually have someone helping me to form the dumplings to speed up the process to avoid the dough drying out.
- Fry the dumplings till golden brown and cooked. (They will get hard which is not usual for traditional gulab jamuns – don’t stress – once soaked in the syrup, they will be okay)
- Once fried, let the dumplings soak in the saucepan containing the sugar syrup. The trick is to leave them in long enough to soak through, but not too long that they fall apart.
- Once soaked, roll the dumplings into the coconut and chocolate overload mix.
- Plate and serve 🙂
These can be stored in an airtight container for up to a week.
I hope you have enjoyed this post:)
For behind the scenes baking stories, follow me on Instagram and Facebook
Don’t forget to like and share this idea with anyone that you think would enjoy it!
If you do happen to try this recipe, please share your thoughts with me
xx NaZzYbAkEr xx