For a sweet lover, what can be better than having a double bonanza of Gulab Jamun and Chocolate? This is like a happy fusion of two great sweets. Gulab Jamun of India fusing with Chocolate of West. If this idea itself gives a sweet kick, then continue reading to find out how to perform a happy marriage of these two sweets.
This recipe is not my brain child, the credit goes to Ekta. In my last trip to India, I was invited by a friend of ours (Ekta) for lunch at her place in Pune. I was pleasantly surprised by food spread she had made for us and her food was scrumptious. When it came to dessert time, she offered Gulab Jamuns. Subsequently I got the idea to try out “recipe of chocolate gulab jamun” myself and make it my way.
Gulab Jamuns don’t need any introduction. This is one sweet that is hugely popular all over India, Pakistaan, Nepal and Bangladesh. Thanks to its popularity, it is almost available in any Indian restaurant across the world and UK based Indian restaurants are no exception to this. However, it takes a good trick to make soft, melt in mouth, perfectly shaped Gulab Jamuns.
If you have not tried the basic Gulab Jamun yet? You must! Try this easy recipe of mine here to make Gulab Jamuns at home.
Other sweets of this very family are Kala Jamun (My favourite of the lot). If these black beauties deter you, you can try queen from eastern India, called Rasgulla (tastes widely different compared to Gulab Jamun).
In a wide mouth pan, add sugar with 2 cups of water and bring it to a boil. After that, simmer the flame and let it boil for 5 more minutes and then switch off the flame. Add cardamom powder to it and stir. Our sugar syrup is ready now.
In a mixing bowl, add milk powder, maida, cocoa powder, drinking chocolate powder, and baking powder and mix well. Now with the help of a sift, sieve it through twice.
After that, add desi ghee and with the help of luke warm water, knead it into a smooth and soft dough.
Now divide this dough into equal parts and make round balls of it. take one ball, press in centre with the help of your thumb and put some grated/chopped chocolate in it for stuffing. Seal it and make a smooth round ball again. Repeat this step for all of rest balls.
Heat the oil over low-medium heat and fry these balls gently by frying few at a time, till they are nicely done. take them out and put in sugar syrup. Make all the gulab jamuns by repeating this step.
Let them soaked in syrup for 2-3 hours and serve them warm.
You can knead the dough with luke warm milk instead of water. Remember to keep your dough really soft otherwise your Gulab jamun will come out harder.
You can skip using drinking chocolate and only can use cocoa powder, in that case just increase the quantity of latter to 2 tablespoon.
I used milk chocolate as stuffing, you can use any of your choice.
Always fry your gulab jamun on low temperature otherwise they will not cook properly to the core.