Chocolate Gulab Jamun is a decadent twist on the classic Indian sweet, combining the rich flavors of cocoa with the traditional milk-based jamun balls. This irresistible dessert is sure to satisfy your chocolate cravings while offering a delightful cultural fusion.
About the Recipe
If you’re a chocolate lover looking to explore new flavors, this Chocolate Gulab Jamun recipe is a must-try. It takes the beloved Indian sweet to the next level by infusing it with rich cocoa powder, creating a delightful contrast with the aromatic cardamom-infused sugar syrup.
Why You’ll Love This Recipe
Not only is this Chocolate Gulab Jamun recipe incredibly delicious, but it’s also surprisingly easy to make at home. You’ll love the way the soft, chocolate-y dough balls soak up the fragrant syrup, creating a burst of flavors in every bite. And let’s not forget the luscious white chocolate sauce drizzled over the top – it takes this dessert to a whole new level of indulgence.
Chocolate Gulab Jamun
Cooking Tips
For the best results, be sure to fry the gulab jamun balls at the right temperature – too hot, and they’ll burn; too cool, and they’ll soak up too much oil. Also, allow the sugar syrup to cool slightly before adding the fried balls; this will prevent them from becoming overly soft or falling apart.
Serving and Storing Suggestions
These Chocolate Gulab Jamuns are best served warm or at room temperature, with the white chocolate sauce drizzled over the top. One batch yields about 20 pieces, making it perfect for sharing with family and friends. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.
Similar Recipes
- Classic Gulab Jamun
- Chocolate Laddoo
- Chocolate Barfi
- Chocolate Kalakand
Nutrient Benefits
While this dessert is surely an indulgent treat, it does offer some nutritional benefits. The milk powder and maida (flour) provide a good source of protein, while the cocoa powder is rich in antioxidants and may offer potential heart health benefits.
Chocolate Gulab Jamun
Ingredients
- 1 cup Milk Powder
- 1/2 cup Maida
- Baking Powder (little)
- 2 tsp Cocoa Powder
- 2 tbsp Butter (melted)
- Milk (little)
- Oil for frying
For Sugar Syrup:
- 2 cups Sugar
- 1 cup Water
- Cardamom Powder (little)
- Saffron Strands (few)
For Chocolate Sauce:
- 1/2 cup White Chocolate
- 3 cups Cream
Instructions
- Combine the maida, milk powder, baking powder, cocoa powder and butter in a bowl.
- Add milk and mix well.
- Shape the mixture into small balls.
- Cover with a damp cloth and keep aside until required.
- Heat water in a pan over medium flame.
- Add sugar and stir until fully dissolved.
- Add cardamom powder and saffron.
- Bring to a boil and switch off flame.
- Heat oil for frying in a pan over medium flame.
- Fry the prepared balls until golden brown.
- Remove and drop them in the prepared sugar syrup.
- Cover and keep aside for 8 hours or overnight.
- Mix the cream and white chocolate in a bowl.
- Dip the balls in the chocolate sauce and serve at once.
Tip: If desired, garnish with grated almonds or white chocolate.
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Frequently Asked Questions
Can I use regular milk instead of milk powder?
Milk powder is preferred for this recipe as it helps create the right texture for the dough balls. If using regular milk, you may need to adjust the amount and add more flour to achieve a firm dough consistency.
Is it okay to use semi-sweet or dark chocolate instead of white chocolate for the sauce?
Without a doubt. While the white chocolate sauce pairs beautifully with the chocolate jamuns, feel free to use your favorite type of chocolate for the sauce. Just be sure to adjust the cream amount as needed for the right consistency.
How do I prevent the jamun balls from cracking while frying?
Ensuring the right dough consistency is key – it shouldn’t be too dry or too wet. Also, be gentle when shaping the balls, and fry them at the proper temperature to prevent cracking.
Can I make these Chocolate Gulab Jamuns in advance?
Yes, you can make the dough balls and sugar syrup ahead of time. Store them separately in the refrigerator, and fry the balls just before serving. The white chocolate sauce is best made fresh.
What’s the best way to drizzle the white chocolate sauce?
For a pretty presentation, transfer the warm white chocolate sauce to a small zip-top bag, snip off one corner, and drizzle it over the jamuns in a zigzag pattern. You can also use a spoon or piping bag for drizzling.
