Serious Eats: Recipes
Chocolate Chip Gulab Jamun
This classic Indian dessert of cakey doughnut-like balls drenched in sweet syrup gets a twist with grated bittersweet chocolate.
Note: I recommend a 70% bittersweet chocolate here, to balance the sweet syrup. This dish can be served room temperature or chilled. If chilled, the chocolate pieces are crunchier.
About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of The Complete Idiot's Guide To Easy Artisan Bread. You can also watch her culinary stylings on the America's Test Kitchen television show. She presently lives in Singapore as a freelance writer for Time Out Singapore. Check out her blog: shophousecook.com . Follow Yvonne on Twitter.
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