Chefs Famous signature dish White Chocolate Gulab Jamun
My own Country & Personal Favourite most popular sweets, the Gulab Jamun needs no real introduction. The milk-solids based sweet is actually not just limited to Indian cuisine or even South Asian but is also a part of Caribbean island, Africa and in America as well.
They are delightful melt-in-your-mouth little dollops of heaven and can test the character of even the truest of calorie watchers as they sit there in their golden hues, bathed in a glistening sugary flavored syrup.
Ingredients for making the stuffed chocolate Gulab Jamun
- Khoya (mashed) – 250 g
- Flour – 50 g
- Chenna (mashed) – 50 g
- Cashews (crushed) – 1 tsp
- Cardamom powder – 1/2 tsp
- White chocolate – 40 g
- Sugar – 600 g
- Ghee – 50 g
- Water – 400 ml
For those of you who are wondering, khoya is the milk solids you get after slowly cooking and evaporating the milk. Similarly, chenna is coagulated milk similar to paneer but not as firm.
Method Of Making the Gulab Jamun
Step 1: Mix khoya, flour, cardamom powder & chenna and refrigerate for 30 minutes.
Step 2: Add cashews and grated dark chocolate with 25 gms of Mixture 1.
Heat the sugar and water for around 10-15 minutes on a medium flame till the syrup get ready.
- For flavor of rose syrup you can add a few drops of rose water to this mixture before heating.
- Covering portions of Mixture 2 (inner layer) with Mixture 1 (outer layer), make 15 round medium sized balls.
- Deep fry in ghee on medium heat – a high flame would cook unevenly, leaving the outside ready but not the inside – until you get the characteristic golden brown colour.
- Drain and soak in the sugar syrup for half an hour.
- Serve hot or warm, as desired.
Please Note.
You Can stuffed the white chocolate inside the Gulab jamun, or you can just pipe it on the Gulab Jamun with the help of the piping bag. you can coated the gulab jamun in coconut powder and decorate it with almond flakes. just for another idea as listed above in the dish/Gulab Jamun presentation.
Chefs Nectar 