Gulab Jamun Pancakes: A Fusion of Indian Sweet and Fluffy Breakfast Treat
30 minutes
1106 reads
About Gulab Jamun Pancakes: A Fusion of Indian Sweet and Fluffy Breakfast Treat
Imagine fluffy pancakes infused with the aromatic sweetness of gulab jamun. This unique fusion transforms a beloved Indian dessert into a decadent breakfast or brunch experience you won't soon forget.The delicate sweetness of gulab jamun permeates every bite, creating a truly unforgettable flavor. Topped with a drizzle of rich chocolate syrup, these Gulab Jamun Pancakes are a guaranteed crowd-pleaser for all ages.
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
Dry Ingredients
- 2 cup Whole Wheat Flour whole
- ½ tsp Baking Powder
- 1 pinch Salt
- 1 tsp Fennel Seeds
Wet Ingredients
- 2 cup Milk
- 4 tsp Gulab Jamun Syrup
- 1 tsp Vanilla Extract
Gulab Jamun and Paneer
- 5 piece Gulab Jamun crumbled
- 50 gm Cottage Cheese crumbled
For Frying and Serving
- 2 cup Oil for frying
- 2 tbsp Chocolate Syrup
Instructions
- In a large bowl, combine the whole wheat flour, baking powder, salt, and fennel seeds. Whisking dry ingredients together first ensures even distribution and prevents clumping.
- In a separate bowl, whisk together the milk, gulab jamun syrup, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix gently until just combined. Be careful not to overmix, as this can make the pancakes tough. A few lumps are okay.
- Gently fold in the crumbled gulab jamun and paneer.
- Heat the oil in a large non-stick skillet or griddle over medium heat. The oil is ready when a drop of batter sizzles gently.
- Pour ¼ cup of batter onto the hot skillet for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip the pancakes when bubbles start to form on the surface and the edges look set.
- Serve the gulab jamun pancakes immediately. Drizzle generously with chocolate syrup.
Recipe Notes
Expert Tips
- For a richer flavor, consider using bone-in chicken thighs instead of boneless, skinless breasts.
- Adjust the spice level to your preference by adding more or less chili powder and cayenne pepper.
- If you don't have fresh cilantro on hand, you can substitute with parsley or omit it altogether.
Storage Instructions
- Store leftover chicken chili in an airtight container in the refrigerator for up to 3 days.
- You can also freeze the chili for up to 3 months. Thaw overnight in the refrigerator before reheating.
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Recipe Nutrition
Calories: 1367kcalCarbohydrates: 61gProtein: 13gFat: 121gSaturated Fat: 13gPolyunsaturated Fat: 32gMonounsaturated Fat: 72gTrans Fat: 0.4gCholesterol: 23mgSodium: 161mgPotassium: 287mgFiber: 2gSugar: 9gVitamin A: 199IUVitamin C: 0.1mgCalcium: 260mgIron: 3mg
Brishti Ghosh
Articles: 6
4 Comments
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This is delightful! Thanks for the recipe.
Such a tasty dish! Thanks for the recipe.
This is fantastic! Thank you for sharing.
This looks so good! Appreciate the share.