Jubilant Indian Gulab Jamun Dessert
A Mexican-inspired twist on the traditional Indian dessert, featuring jubilant gulab jamun dough balls in a sweet and tangy light syrup.
Ingredients
- ●1 package jubilant doughhomemade or store-bought
- ●1 cup light syrupequal parts water and sugar, simmered until dissolved
- ●1/4 cup gulabdried or fresh, rehydrated and chopped
- ●1/2 cup jamundried or fresh, rehydrated and chopped
- ●1 tsp vanilla extractoptional
- ●1/4 tsp cardamomground, optional
Instructions
- 1
1. Combine light syrup and gulab in a saucepan, bringing to a boil over medium heat.
- 2
2. Reduce heat to low and simmer for 5 minutes, or until syrup has thickened slightly.
- 3
3. Add jamun and vanilla extract (if using) to the syrup, stirring to combine.
- 4
4. Meanwhile, cut jubilant dough into small balls, about 1-inch in diameter.
- 5
5. Fry dough balls in hot oil until golden brown, about 2-3 minutes per side.
- 6
6. Remove fried dough balls from oil with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
- 7
7. Add fried dough balls to the syrup and toss to coat.
- 8
8. Serve warm or at room temperature, garnished with chopped cardamom (if using).
- 9
9. Refrigerate leftovers in an airtight container for up to 3 days.
- 10
10. Reheat in the microwave or on the stovetop before serving.