Gulab Jamun Twist Cookies
About Gulab Jamun Twist Cookies
Gulab Jamun twist cookies are not only fun to bake but also delicious. Gulab Jamun, one of India's most popular desserts, is prepared across the country for various occasions. It's a staple in festivities everywhere. Introducing the 'no deep fry' Gulab Jamuns, with a twist inspired by famous Italian cookies or Nonna's twist cookies. These cookies, filled with pistachios, are baked to perfection. Enjoy them as they are or let them soak in sugar syrup. Whether you prefer them crunchy or soft, they are irresistibly delicious. Presenting the fusion recipe of Gulab Jamun twist cookies.
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Recipe Time & More
Ingredients
For the Cookies
- 1 cup Gulab Jamun Mix
- 1/4 cup Whole wheat flour
- 1/4 cup Water
- 1 Egg yolk optional, for the glaze
For the filling:
- cup Pistachios crushed
- 1/2 cup Powdered sugar
- 1 egg whites
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Instructions
- Take the Gulab jamun mix (I used MTR Gulab Jamun mix), and wholewheat flour in a bowl.
- Add water little by little and mix.
- Knead to form a soft dough.
- Now, to prepare the filling, beat the egg white until it form frothy.
- To this, add the powdered sugar and beat again.
- Now fold in the crushed pistachios.
- Keep the filling mixture aside.
- Dust the work surface with flour.
- Divide the dough into two equal halves.
- Roll out one half into a square of the thickness of that of a roti.
- Divide the filling mixture into two and spread a layer of the filling on the entire surface of the rolled out dough.
- Now fold the bottom 1/3 part of the rolled out dough upwards.
- Then bring down the top 1/3 part of the rolled out dough down.
- Now the filling is sealed inside the dough.
- With a sharp knife cut out strips of about 1/2 inch wide.
- Twist each piece to form the shape of twist cookies.
- Repeat the same process for the second half of the dough.
- Preheat the oven to 180 degree centigrade.
- Line a baking tray and place the twisted cookies.
- Beat the egg yolk and apply egg wash on the cookies.
- Sprinkle sugar on top.
- Bake for 20 minutes.
- Allow the cookies to cool.
- Prepare the sugar syrup by boiling water and sugar for 5 minutes.
- Allow to cool.
- Now pour the sugar syrup on the cookies and relish the crunchy gulab jamun twist cookies. (If you want the cookies to be soft and drenched completely in sugar syrup, soak the cookies in hot sugar syrup for 15-20 minutes).
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Recipe Nutrition
Calories: 295kcal | Carbohydrates: 70g | Protein: 3g | Fat: 2g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 49mg | Sodium: 19mg | Potassium: 46mg | Fiber: 1g | Sugar: 65g | Vitamin A: 66IU | Calcium: 12mg | Iron: 0.4mg
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3 Comments
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Such a lovely dish! Thanks for sharing.
This is so inspiring! Can’t wait to cook it.
This looks incredible! I need to try it.