Choco-Lava Gulab Jamun is a Delicious and rich Indian Sweet with a chocolaty surprise inside.
CHOCO-LAVA GULAB JAMUN is the most quirky twist one can give to the innocent gulab jamuns. These tiny little chocolate filled balls will burst in your mouth.
Now lets dive into the recipe.
Yield: Approximately 30 medium sized gulab jamuns
- 250 grams of Mava (Khoya)
- 60 grams of all-Purpose Flour
- 2 teaspoons of Semolina
- 1/4 teaspoon Baking Powder
- Chocolate Balls
- 300 grams of Sugar
- 700 grams of Water
- 1/4 teaspoon Cardamon Powder
- Few strands of saffron
- Oil for Deep Frying
- In a mixing plate, take the Mava and break the bigger chunks into smaller pieces.
- Then add the allpurposeflour and semolina into it and start kneading it.
- Continue kneading until everything is well combined.
- Then add baking powder to the dough n knead it again, until a soft dough is obtained.
- Start shaping the dough into balls.
- Take a ball and poke it in the middle. Place a chocolate ball inside it and shape it into a ball again
- Similarly prepare all the balls. Keep them aside.
- In a saucepan, add water and sugar. Heat until it comes to a simmer.
- Add saffron and cardamom powder into it and give it a mix until it comes to a boil.
- Once the syrup seems sticky, switch off the flame.
- Cover the saucepan with a lid and let it rest aside.
- Now take a pan and heat up oil for frying the balls.
- Put the balls for frying and stir the oil in circular motions without touching the balls.
- Once the balls turn dark golden brown in colour, remove the balls and put them into the sugar syrup instantly.
- The Choco-Lava Gulab Jamuns are ready, to be savoured.
- This Indian delicacy with a chocolaty suspence inside is sure to impress anyone.
- Do not knead the dough for more than a minute.
- The sugar syrup should not be too sticky, otherwise the gulab jamuns will not the able to absorb it.
- Do not tough the balls while frying, as they are delicate and might break.
- Instantly put balls into slightly cold sugar syrup.