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Chocolate Gulab Jamun

Author Srivalli

Ingredients

For the Jamun

  • 1 packet Readymade Gulab Jamun Mix (250 gms)
  • 3 tsp Cocoa Powder
  • Dark Chocolate bits for the stuffing
  • 1/4 cup for every 1 cup mix Water

For the Sugar Syrup

  • 200 gms Sugar
  • Water just enough to cover
  • Cardamon Powder
  • Cooking Oil for Deep frying
  • 2 tbsp Ghee (to be added to the cooking oil while deep frying)

Instructions

How to prepare Chocolate Gulab Jamun

  • In a wide bowl, empty the gulab jamun mix. I measured it out to be 2 & 1/2 cups.
  • Add cocoa powder and mix well. Now, slowly add water by 1/4 cup and knead to a soft and pliable dough. Let it rest for 10 mins.
  • Heat a kadai with cooking oil and ghee, and keep it on low.

For the Sugar Syrup

  • In a pan, take the sugar and mix with water. Bring to boil, remove scum if any.
  • Then, again cook for 15 mins on medium flame. As such for this syrup, we are not particular about the thread consistency. The sugar should boil for 15 mins in low flame.
  • Once done, cover with lid and keep it ready.

Frying the Gulab Jamuns

  • Divide the mix into small balls, stuff the chocolate bits in between and enclose it well and gently drop into the oil. Make sure the oil is on low - medium flame.
  • Fry in batches for best results. Flip it on all sides to cook the balls to colour.
  • Once it's done, it takes about 3 - 4 mins or less, drop the fried balls into the simmering sugar syrup.

Notes

  1. Since these jamuns are dark in colour, it's quite hard to make out when these are cooked. So, check it out for 3 - 4 mins. It should be done.
  2. Also, once the syrup is made, continue to keep it on flame when you are dropping the fried balls.
  3. Once all the balls are fried, let it soak in the sugar syrup for a while. Most we keep it overnight.
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