Share
There is nothing better than gulab jamun on a rainy day. But hold that thought. Have you ever pictured chocolate lava oozing out of gulab jamun? Imagine the dough balls soaked in rose-scented syrup, filled with the goodness of melted chocolate, and rolled in pistachios and other nuts that will keep you wanting more! If you got yourself chocolate lava gulab jamun for days and days, to make the monsoon feeling stay, wouldn’t you enjoy that?
Here are a few more reasons to make chocolate lava gulab jamun.
Mid-week blues can catch you anytime. If you are bored of the routine that has been exhausting you out, then do not think twice before making these treats to quickly change the mood. You wouldn’t want to miss the fleeting joy which comes from biting into the chocolate lava, would you?
Ok, maybe you’ve been hogging on gulab jamuns to celebrate an important achievement, but you can indulge in this alternative for a rather unique surprise. Though no one can argue with the fragile and divine beauty of the gulab jamun which leaves people in trance, we promise that you will fall in love with this version. As we said earlier, soak up the super-duper delicious flavours of rose-scented syrup outside and chocolate filling inside.
If you want your shot at making these chocolate-lava gulab jamuns, then follow the steps below.
INGREDIENTS
- 1 packet gulab jamun instant mix
- 1 cup maida
- 1 teaspoon baking powder
- 1 tablespoon ghee
- 1 tablespoon milk
- 1 teaspoon cardamom powder
- 2-3 saffron strands
- 1 tablespoon rose water
- 1/2 cup of sugar
- 1 tablespoon lemon juice
- 1 packet of chocolate chips
- 1 tablespoon chopped pistachios
- 1 tablespoon chopped almonds
METHOD
- In a bowl, combine gulab jamun instant mix, maida, baking powder, ghee and milk.
- Knead into a dough. Allow it to rest for 2 hours.
- Once the dough is ready, grease your hands with some oil and scoop out some dough.
- Make a tiny ball by rubbing the dough in circular motions between your palms.
- Press the dough ball in the centre
- Add 4-5 chocolate chips and fold.
- Shape it into a dough ball again, using the technique shared above.
- Repeat the process, until there is no more dough left. Make at least 10 dough balls.
- Pour oil into a large pot. Allow it to heat for 5-7 minutes
- Fry the dough balls, until they turn reddish-brown gulab jamuns.
- In a separate pan, add water, sugar, lemon juice, cardamom powder, saffron and rose water. Cook it on medium heat.
- When the syrup comes to a boil, turn off the heat.
- Douse the gulab jamuns in the syrup.
- In a plate, put pistachios and almonds.
- Roll the gulab jamuns in pistachios and almonds
- Serve.
Photo: Vindhya Chandrasekharan
Did you enjoy this recipe?
