The Gulab Jamun is one of Indian sweets the most famous, are essentially balls of flour and milk powder fries.
The Gulab jamun is usually consumed during festivals or celebrations such as wedding, Diwali and the Muslim celebrations of īd al-Fitr and al-Adhaīd. The brownish color of Gulab jamun is given by the sugar in milk powder or khoya in bread. In some variations sugar is added directly to the mixture which, after frying, as a result from a darker coloration extremely varying the name of the sweet in kala jamun , jamun black. The sugar syrup can also be replaced by maple syrup which gives it a less sweet flavor and more aromatic. There are also many other variations, both in color and flavor in a more or less flavored by the use of certain spices.
Icecream topped chocolate Gulab Jamun
3 cups condensed milk
3 cups heavy cream
1 cup chocolate
10 pieces chocolate chips
4 scoops vanilla ice cream
2 cups ricotta cheese
2 tsp chocolate powder
1 cup plain flour
3 cups milk
3 tbsp butter
2 tbsp cashew, almonds, pistachio
2 tbsp sugar
3 cups water
5 tbsp clarified butter
1 tsp almond flakes
1 tsp dry coconut powder
1 tsp baking soda
Few saffron strands
Boil the milk in a bowl till it reduces to half cup. Cool and mix milk powder, flour, chocolate powder, cheese, sugar, butter, and baking soda. Mix properly and make it smooth. Leave it for an hour.
Knead the dough firmly and divide it in equal portions. Now, press the dough ball with your thumb and fill tiny chocolate chip and little bit of nuts mixture and roll them into round balls, covering the chip completely. Refrigerate for 15 minutes.
Heat the butter in a large frying pan on medium heat. Deep fry the balls in ghee over a slow flame until golden brown in colour. Let the fried balls cool and keep aside.
In a large pan, add water, sugar, cardamoms and saffron and simmer over a slow flame. Keep stirring the syrup until the sugar is dissolved. Filter and add rose essence to it. Put the fried balls in this solution and soak for 30 minutes.
Keep the ice-cream at room temperature till it begins to defreeze. Roll balls of ice-cream in flour and keep it back into the freezer for 2 hours. Heat oil in a deep bottomed pan and deep fry the ice-cream balls for a few minutes and take out before they start to melt.
Melt chocolate and cream together. Strain Gulab Jamuns from sugar syrup and put into chocolate, cream sauce and fried ice-cream. Before serving just sprinkle the almond flakes and dry coconut powder