Both options are equally as delicious.
When it comes to Indian desserts, one of the first ones which come to mind is gulab jamun.
It is mainly made from milk solids like khoya and kneaded into a dough. They are shaped into small balls and deep-fried.
The fried balls are then soaked in a light sugar syrup flavoured with green cardamom and rose water, kewra or saffron.
It is a delicious dessert, however, as more people are experimenting with food, there are a variety of other desserts which incorporate gulab jamun.
There are traditional creations like cake and there are more modern ones like a parfait. Either way, the flavour of gulab jamun adds more depth to the dessert.
Here are a few dessert recipes which use gulab jamun, including how to make gulab jamun itself, to try at home.
The traditional gulab jamun dessert is popular throughout India and abroad. They are available in most restaurants.
The combination of soft jamuns coated in a sticky syrup makes it a fan favourite among dessert lovers.
They can be enjoyed on their own or served with some ice-cream. Both options are equally as delicious.
The sweetness of the syrup is absorbed by the spongy jamuns to create a unique combination of flavour.
- 100g khoya
- 2 tbsp milk (mixed with a little water)
- 1 tbsp refined flour
- ¼ tsp baking soda
- 2 cups sugar
- 2 cups water
- 4 Green cardamoms, slightly crushed
- Mash the khoya until no grains remain and it becomes smooth. Mix in the flour and baking soda. Knead into a firm dough.
- Shape into marble-sized balls (jamuns) and ensure that they have a smooth surface.
- In a karahi, heat the ghee and place the jamuns into it when hot. Fry until golden brown making sure that they do not touch.
- Once done, remove from the karahi and set aside.
- To make the syrup, mix the sugar and water in a pot on low heat, stirring until the sugar dissolves. Once it dissolves, bring it to a boil.
- Add the milk and boil over a high flame without stirring. Skim off any impurities that appear.
- Remove from the heat and leave to cool until slightly thickened.
- Strain the syrup through a muslin cloth. Place back on the heat and add cardamom. Bring to the boil.
- Soak the jamun in the syrup for a minute then remove from the heat.
- Place into a bowl and spread extra syrup over them and enjoy.
This recipe was adapted from NDTV.
Gulab Jamun Cheesecake
A delicious dessert to make with gulab jamun is cheesecake. Two popular desserts from opposite sides of the world come together to create a heavenly dessert.
The light cream cheese mixed with the sweet flavour of the gulab jamun is a combination to enjoy.
This cheesecake has a Desi twist while keeping the traditional biscuit base.
- 10 Digestive biscuits
- 3 tbsp melted butter
For the Filling
- 15 Gulab jamun
- 2 pouches gelatine
- ¼ cup of warm water
- 2 cups Greek yoghurt
- 3 cups grated paneer
- ½ cup condensed milk
- Rose petals and pistachios for decoration (optional)
- In a food processor or with a rolling pin, crush the digestive biscuits and add in the melted butter.
- Evenly spread the biscuit mixture inside a cake tin and set aside.
- Combine the warm water with the gelatine and let rest for a couple of minutes.
- In a blender mix the grated paneer, Greek yoghurt and condensed milk. Add the gelatine to the mixture.
- Lay the gulab jamun out evenly on the biscuit base, pour over the mixture and set in the fridge.
- Sprinkle the rose petals and pistachios over the cheesecake once it has set.
This recipe was inspired by Mix and Stir.
Gulab Jamun Cupcakes
Gulab jamun cupcakes are a combination of two admired sweet treats.
The gulab jamun is inside the cupcake and decorated on top, with the eye-catching spiced cardamom icing holding together its base.
Pieces of gulab jamun inside the cupcakes add an extra level of texture.
- ½ cup all-purpose flour
- ¼ tsp baking powder
- A pinch of baking soda
- ¼ tsp salt
- 4 tbsp unsalted butter, melted
- 12 tbsp granulated white sugar
- 1 tbsp oil
- 2 Eggs
- 2 tbsp low-fat yoghurt
- 6 tbsp milk
- 1½ tsp cardamom powder
- 4 Gulab jamuns
For the Buttercream
- 1 stick of unsalted butter, at room temperature
- 2 cups powdered sugar
- 2 tsp vanilla extract
- 2 tsp cardamom powder
- 2 tbsp milk
- Preheat the oven to 175°C.
- Meanwhile, add the melted butter, sugar and oil to a bowl and stir until combined.
- Mix in the eggs, yoghurt, milk and cardamom powder until it is smooth. Add the flour, baking powder, baking soda and salt. Mix well.
- Line a cupcake baking tray with cupcake liners and fill them with the batter until they are two-thirds full.
- Chop the gulab jamuns into small pieces and add them in each cupcake and stir.
- Bake for around 22 minutes. Once done, remove from the oven and transfer onto a wire rack to cool.
- Meanwhile, make the buttercream by adding the butter to a bowl and creaming it for five minutes. Add sugar, vanilla extra, cardamom and milk. Mix until soft and fluffy.
- Top the cooled cupcakes with the buttercream. Garnish each one with a small piece of gulab jamun.
This recipe was inspired by Naive Cook Cooks.
Gulab Jamun Parfait
Gulab jamuns are typically served on special occasions. One way to take them a notch higher is to serve them in a parfait.
It is an extremely light dessert made with yoghurt and whipped cream.
As a parfait, it gives the Indian sweet a new and refreshing feel in every bite.
- 12 Gulab jamuns
- 2 cups plain yoghurt
- ½ cup cream, whipped
- 1 tsp saffron
- 3 tbsp milk
- 3 tbsp water
- 1 tsp honey
- ¼ cup pistachio, chopped
- Take six gulab jamuns and thinly slice them. Set aside. Cut the other six into quarters.
- In a large bowl, mix the yoghurt and cream together.
- Heat the milk in a pan then add water and saffron. Bring to the boil before stirring and turning off the heat.
- Once the mixture has cooled slightly, add the honey and mix well. Set the pan aside.
- Take a glass and add two tablespoons of the yoghurt mix. Place three of the sliced gulab jamuns in a circle, covering the sides and spread one tablespoon of the yoghurt mix.
- Spread half a teaspoon of the saffron mix and add two tablespoons of the yoghurt mix.
- Top with two of the quartered gulab jamuns, saffron mix and pistachios.
- Repeat with the remaining ingredients then place into the fridge for at least 30 minutes. Serve chilled.
This recipe was inspired by Easy Cooking with Molly.
Custard Gulab Jamun
Custard gulab jamun is a tempting combination of desserts and is best served chilled.
This particular recipe has vanilla and saffron-flavoured custard. The sweet jamuns among the creamy custard is a delicious dessert to make.
It is a simple recipe which can include ready-made gulab jamuns if you do not have time to make them. The result is the same.
- 4 tbsp custard powder
- 1 tsp vanilla extract
- Saffron extract
- 2 tbsp honey
- 2 cups milk
- 8 Gulab jamun
- Silver leaf (optional)
- In a bowl, add a quarter cup of milk, custard powder and saffron. Mix well until the powder has dissolved.
- Meanwhile, in a pan, add the milk and bring to a boil then add the honey and vanilla. When it starts to bubble, add the custard powder milk and stir until it thickens.
- Remove from the heat and strain to get rid of any lumps. Let it cool.
- Once cooled, top with the gulab jamuns and garnish with silver leaf.
This recipe was inspired by Cooking with Sapana.
These delicious recipes take the simple gulab jamun up a level. Incorporating them into other desserts adds more uniqueness and more flavour.
By following these step-by-step guides, creating gulab jamun-inspired desserts will be simpler and impress those who try them.