Nutella filled Gulab Jamun

                                                                           


Traditional Indian dessert called Gulab Jamun does not require any introduction to us Indians, however for others,it is an Indian milk product rolled into a ball together with some flour and then deep fried. It is then put into a sugar syrup flavoured with cardamom seeds and rosewater. Gulab jamun is consumed in my house with or without any occasion. However, in this recipe I have taken the liberty to add nutella as a filling as I am a big fan of nutella based sweets. As an improvisation, I put a layer of vanilla ice cream below the gulab jamun. So the combination was piping hot gulab jamun on top of a cold ice cream. I am happy to report to you that the taste was too good. My dear blogger friends, I hope that you too would prepare this dish and give me your feedback of the final outcome. 

                                                                  
Ingredients:
1 cup Khoya/ Mawa, grated
1/2 cup All purpose flour
1/2 tsp Baking soda
1 1/2 tbsp warm Milk
1/4 tsp Cardamomr powder
Oil or Ghee for deep frying


For filling:
1-2 tbsp Nutella
6-7 Cashews , broken


For syrup:
2 cups Sugar
1 1/2 cups water
3-4 Cardamom pods
1 tbsp Rose water


For decoration:
Silver varakh (Silver foil)
A few saffron strands
3-4 Almonds, blanched
5-6 Pistachios


Method:
To make syrup- Add water, cardamoms and sugar in a vessel and heat this on low flame till you get single thread consistency ( you can check by testing the syrup in between your thumb and forefinger if single thread appears it's done). Cover the vessel with a lid and leave little space for letting  the air to pass. When the syrup is slightly warm add rose water and saffron strands.


To make Jamuns- Sift flour and baking powder in a big vessel add khoya, cardamom powder and make a soft dough by adding little milk at a time. The dough should be soft, covered with a damp cloth and kept aside for 10-15 minutes.
Divide the dough into equal parts and roll gently into your palms to make a smooth ball. Pour a tsp of nutella in between, put 2-3 broken pieces of cashews and carefully seal the ball without making any cracks. 

                                                           
While filling nutella grease your palms with little ghee (this will ensure smooth jamuns without the cracks). Simultaneously heat ghee/ oil in a flat bottom pan. Once the oil is hot, simmer to low flame and slide the jamuns into the oil. Do not add more than 2-3 jamuns at a time. After few seconds gently shake the pan to rotate the balls. This will ensure that jamuns are frying evenly, not just from bottom. after few seconds the jamuns will float on top of oil. Once you see that jamun turns golden brown and swollen, take these out from the pan and keep this aside in a plate for 2 minutes. Fry the rest of the jamuns on low flame so that they are cooked from inside and nice color from outside.
Transfer the syrup in a broad pan and dip the jamuns so that each jamun peice can soak syrup and can swell after soaking. Wile serving apply silver varakh and sprinkle the chopped nuts. Enjoy these delicious, mouthwatering indian sweet with a slice of ice-cream or just simply itself being piping hot. Consume it on the same day or keep this in refrigerator for 2-3 days.


User Comments & Tips:
 Frying the jamuns in low heat will ensure that they are cooked evenly.
While sliding the jamuns in ghee, constant stirring will ensure that jamuns are not darkened from bottom only.

can you see yummy nutella filling ?;-)