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.
- 1 1/4 cups (8 3/4 ounces) granulated sugar
- 1 1/4 cups water
- 2/3 cup honey
- 10 saffron threads
- 5 cardamom pods, crushed to release seeds
- 3/4 cup whole milk powder
- 6 tablespoons all-purpose flour
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 2 ounces bittersweet chocolate, finely chopped
- 1 1/2 tablespoons unsalted butter, melted and cooled
- 4 to 5 tablespoons whole milk
- 1 quart vegetable, peanut, or canola oil
- 1/4 cup chopped pistachios
In large saucepan over medium heat, combine sugar, water, honey, saffron, and cardamom. Heat, stirring to dissolve sugar, until mixture just comes to boil. Turn off heat and keep warm.
In medium bowl, combine milk powder, flour, baking soda, and salt. Stir in chocolate, butter, and milk until mixture forms a medium stiff dough. Roll into large gumball sized balls (you should get approximately 16). Place in single layer on plate and cover with damp towel until ready to fry.
In large dutch oven or heavy duty pot, heat oil to 340°F. Test one ball by dropping it in the oil. It should start to turn golden in 20 seconds. Carefully drop the dough balls in the oil and fry, stirring and turning, until an even deep brown color, 1 to 2 minutes. Remove from oil and briefly drain on a paper towel lined plate.
Immerse the gulab jamun in the syrup and let soak for 2 to 3 hours before serving. Sprinkle pistachios and serve.
heavy duty pot for frying, instant read thermometer