Having a hyper & animated 2 year old means even on a sunday, I am wide awake by 5:30 -6 AM . And that's what happened today - a lazy sunday morning saw me getting up early as usual and spending the solitary dawn with my computer . After fuelling myself with a steaming , I set about the day's work like a busy
Going through the humongous list of bookmarked recipes, I found this delightful method of making milk solid jamuns spiked with cocoa.These bitter-sweet balls from khoya & cocoa are then deep fried and sizzle in the sugar syrup.
As such am a huge fan of gulab jamuns and the inclusion of chocolate only added to my delight. The recipe by Chef Sanjeev Kapoor, had me hooked instantly.
A look in to the pantry and a happy nod from the required ingredients meant only one thing - MAKE & INDULGE !
The recipe was tweaked to accommodate rose essence and a few other changes regarding the quantity of ingredients.So this sunday's dessert is not from our favourite shop but from my own hearth !!
What's in it :-
For the Khoya-Cocoa Balls (makes : 12)
- Milk Solids (Khoya) - 150 gms
- All Purpose Flour - 3 tbsp (I used Cadbury's)
- Cocoa Powder - 1.5 tbsp (I used Cadbury's)
- Drinking Chocolate - 1 tbsp
- Baking Powder - 2/3 tsp
- Milk - as required
- Rose essence- 2 to 3 drops
For the Sugar Syrup
- Water -75ml to 100 ml
- Sugar -150 to 200 gms - to taste
- Rose essence - a few drops - to taste
For frying & Garnish
- Oil - as required
- Pistachios - slivered - as required
Grated Milk Solid
Grate fresh khoya in a bowl. Add sieved flour,cocoa powder, drinking chocolate, baking powder and mix well. Prepare the sugar syrup and keep it warm. Add milk as required to knead the khoya mixture. Make small soft balls of even size.
Heat oil in a pan/wok and deep-fry the balls till cooked. Drain and dunk them in the sugar syrup. Garnish with pistachios & serve hot.
This is off to kalyani's Indian Mithai Mela & Ayeesha's Iftar Moments