How to make Chocolate Gulab Jamun -

Chocolate ganache balls stuffed into gulab jamuns give them a delicious make over

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Mummy Ka Magic.

Main Ingredients : Readymade frozen dark chocolate ganache balls, Hariyali khoya

Cuisine : Indian

Course : Mithais


Chocolate Gulab Jamun

Chocolate Gulab Jamun Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 1-1.30 hour

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Chocolate Gulab Jamun Recipe

  • Readymade frozen dark chocolate ganache balls as required

  • Hariyali khoya , grated 1 1/2 cups

  • Cottage cheese (paneer) , grated 1 1/2 cups

  • Sugar 2 cups

  • Cornflour 1/2 teaspoon

  • Refined flour (maida) 2 tablespoons

  • Baking soda 1/4 teaspoon

  • Green cardamom powder 1/4 teaspoon

  • oIL to deep fry

  • Milk 1 tablespoon

  • Pistachio slivers to garnish

Method

Step 1

To make sugar syrup cook 2 cups sugar and 2 cups water in a deep kadai on low heat.

Step 2

Meanwhile take mawa and cottage cheese in a bowl. Sift together cornflour, refined flour, baking soda and green cardamom powder into this bowl and knead lightly to make smooth dough.

Step 3

Shape 10 small portions of the dough into balls. Cover the rest of the dough with a damp muslin cloth and also cover balls with damp muslin cloth.

Step 4

Add milk to the sugar syrup and let it boil. Discard the scum that may rise to the top. Switch off heat just before the syrup reaches one string consistency. Keep the syrup warm.

Step 5

Heat sufficient oil in a pan.

Step 6

Make a dent in the centre of each ball, keep a chocolate ganache ball in it, gather the edges, seal and shape into a ball again. To remove cracks, moisten palms with water and roll the balls between them. Set aside covered with muslin cloth.

Step 7

Place a muslin cloth over a strainer kept over a bowl and strain the sugar syrup.

Step 8

Slide the balls into hot oil and deep-fry, on low heat, stirring constantly till golden brown.

Step 9

Drain the fried jamuns and soak them in the lukewarm sugar syrup for 1 hour.

Step 10

Drain and transfer the gulab jamuns into serving bowls. Pour a few spoons of sugar syrup over the jamuns. Garnish with pistachio slivers and serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.