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Chocolate gulab jamun by Masterchef Sanjeev Kapoor | The Indian Express

Chocolate gulab jamun by Masterchef Sanjeev Kapoor

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To make sugar syrup cook 2 cups sugar and 2 cups water in a deep kadai on low heat.

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Meanwhile take mawa and cottage cheese in a bowl. Sift together cornflour, refined flour, baking soda and green cardamom powder into this bowl and knead lightly to make smooth dough.

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Shape 10 small portions of the dough into balls. Cover the rest of the dough with a damp muslin cloth and also cover balls with damp muslin cloth.

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Add milk to the sugar syrup and let it boil. Discard the scum that may rise to the top. Switch off heat just before the syrup reaches one string consistency. Keep the syrup warm. Heat sufficient oil in a pan.

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Make a dent in the centre of each ball, keep a chocolate ganache ball in it, gather the edges, seal and shape into a ball again. To remove cracks, moisten palms with water and roll the balls between them. Set aside covered with muslin cloth.

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Place a muslin cloth over a strainer kept over a bowl and strain the sugar syrup. Slide the balls into hot oil and deep-fry, on low heat, stirring constantly till golden brown.

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Drain the fried jamuns and soak them in the lukewarm sugar syrup for 1 hour. Drain and transfer the gulab jamuns into serving bowls. Pour a few spoons of sugar syrup over the jamuns. Garnish with pistachio slivers and serve immediately.

Images: Canva

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