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Delectable Dessert: Chocolate Jamun
Chef Sanjay Patel offers a sweet twist to the traditional Gulab Jamun that is sure to be a treat for your guests this festive season.
(Above): Chocolate Jamun [Photo: SILICONEER]
- 1 cup Carnation milk powder
- ½ cup all purpose flour
- ½ tsp baking soda
- ½ cup Bisquick
- 2 tsp Hershey’s cocoa powder or chocolate powder
- 2 tbsp melted butter
- whole milk (enough to make dough)
- oil for frying
- For the Sugar Syrup
- 2 cups sugar
- 1 cup water
- 4-5 cardamom pods, slightly crushed
- 8-10 strands of saffron (kesar)
- For the Chocolate Sauce
- 6 oz. white chocolate
- 3 cups heavy cream
- For the Garnish
- Whipped foam cream
- Chocolate syrup
Gulab Jamun: Make the dough by combining milk powder, Bisquick and butter. Add just enough whole milk to make a medium-hard dough. Divide dough into 18-20 portions. Make balls by gently rolling each portion between your palms into a smooth ball. Place the balls on a plate. Cover with a damp but dry kitchen towel.
Heat oil on high, then lower heat to medium. Slip the balls into the hot oil from the side of the pan, one by one. They will sink to the bottom of the pan. Do not try to move them. Gently shake the pan to keep the balls from browning on just one side. After about 5 minutes, the balls will rise to the surface. The Gulab Jamuns should rise slowly to the top if the temperature is right. Now they must be gently and constantly agitated to ensure even browning on all sides.
If the temperature of the oil is too high then the Gulab Jamuns will tend to break. Adjust the temperature to ensure that the Gulab Jamuns do not break. The balls need to be fried slowly under medium temperature. This will ensure complete cooking.
Sugar Syrup: The syrup should be made earlier and kept warm. Mix 2 cups sugar and 1 cup water. Add 4-5 cardamom pods, slightly crushed and a few strands of saffron (kesar). Mix and heat at medium heat for 5-10 minutes until sugar is dissolved in water. Do not overheat, that will caramelize the sugar. Transfer this hot syrup into a serving dish. Keep warm on stove. Add the fried Gulab Jamuns directly into the warm syrup. Leave Gulab Jamun balls in sugar syrup overnight for best results.
Chocolate Sauce: Melt white chocolate and cream together. Strain Gulab Jamuns from sugar syrup and put them in the chocolate and cream sauce. They can be served warm or at room temperature.
Garnish: Place some whipped cream on a plate and seat the Jamun on top of the cream. Add some chocolate sauce around it. Then top the Jamun with some more foam whipped cream and drizzle chocolate and syrup on top.
Sanjay Patel has a degree from the Culinary Institute in Birmingham, U.K., and is certified in food and hygiene. He was named 1996 Chef of the Year by Quality Cuisine, U.K.
Patel is executive chef at Milan restaurant in Milpitas, Calif.