Pineapple Gulab Jamun: A Diwali Dessert with a Fruity Twist
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About Pineapple Gulab Jamun: A Diwali Dessert with a Fruity Twist
Imagine sinking your teeth into a warm, melt-in-your-mouth Gulab Jamun, bursting with the tropical sweetness of pineapple. This Pineapple Gulab Jamun recipe elevates the classic dessert with a vibrant, fruity twist, perfect for Diwali or any celebration.Soft dough balls are infused with a luscious pineapple filling and bathed in a fragrant saffron-pineapple syrup. Surprisingly easy to make, this recipe guarantees a delicious, unique flavor experience that will impress your guests.Whether you choose fresh or preserved pineapple, these fruity jamuns offer a delightful journey for your taste buds. Get ready to experience Gulab Jamun like never before!
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Recipe Time & More
Prep45 minutes
Cook15 minutes
Total1 hour
Ingredients
For the Dough
- ¾ cup Mawa mawa, crumbled
- ½ cup Cottage Cheese crumbled
- 3 Tbsp All-Purpose Flour maida
- 3 Tbsp Corn Flour
- 1 Tbsp Water warm
- 2 drops Pineapple Essence
- 2 drops Edible Food Coloring red
For the Pineapple Filling
- 4 Tbsp Pineapple fresh or preserved, pureed (see instructions)
For the Saffron-Pineapple Syrup
- 300 gm Sugar
- 1 cup Water
- 2-3 strands Saffron
- 2 drops Pineapple Essence
- 2 drops Edible Food Coloring red
For Frying
- 2 Tbsp Oil or as needed
Instructions
Make the Saffron-Pineapple Syrup
- In a saucepan, combine the sugar and water. Heat over medium heat, stirring until the sugar dissolves.
- Continue to simmer the syrup until it slightly thickens. It shouldn't be stringy, just slightly viscous. Test by tasting a drop – it should be noticeably sweet but not too thick.
- Remove the syrup from the heat. Stir in the saffron strands, pineapple essence, and red food coloring. Keep warm.
Prepare the Pineapple Filling
- If using fresh pineapple, finely chop 50g and stew it with 2 tablespoons of sugar until softened. Cool and puree. If using preserved pineapple, simply puree one slice.
Make the Dough
- In a mixing bowl, combine the crumbled khoya, paneer, all-purpose flour, corn flour, pineapple essence, and red food coloring.
- Mix well until a soft dough forms. The khoya and paneer should help bind the dry ingredients together.
- If the dough feels too dry or crumbly, add the warm water, one tablespoon at a time, until it comes together. Knead lightly for a smooth texture.
- Divide the dough into small, equal portions. Roll each portion into a ball, then flatten slightly.
- Place a small amount of the pineapple puree in the center of each flattened dough circle. Carefully bring the edges together to enclose the filling, rolling it back into a smooth ball. Ensure the filling is sealed inside.
Fry the Gulab Jamun
- Heat the oil in a deep frying pan or kadai over medium heat. Test the oil by dropping a small piece of dough – it should sizzle gently and rise to the surface. If it browns too quickly, reduce the heat. If it disintegrates, the oil may be too hot or the dough too moist. If the dough is too moist, add 2 teaspoons of flour to the remaining dough and mix well.
- Carefully add the prepared gulab jamun balls to the hot oil, frying in batches to avoid overcrowding. Fry, turning occasionally, until they achieve a rich, golden brown color.
Soak and Serve
- Remove the fried gulab jamun from the oil and immediately transfer them to the warm saffron-pineapple syrup. Gently submerge the jamuns in the syrup, ensuring they are fully coated. Allow them to soak for at least 3-4 hours, or preferably overnight, to absorb the syrup and develop their full flavor.
- Serve the pineapple gulab jamun warm or at room temperature. They are best enjoyed fresh but can be stored in the refrigerator for up to 3-4 days if using fresh pineapple, or up to a week if using preserved pineapple.
Recipe Notes
Expert Tips
- For a richer flavor, infuse the sugar syrup with cardamom pods, cloves, or a few strands of saffron.
- Ensure the oil temperature is consistent for even frying. If the oil is too hot, the gulab jamun will brown quickly on the outside but remain uncooked inside. If it's too low, they will absorb too much oil and become soggy.
- Don't overcrowd the pan while frying. Fry in batches to ensure even cooking and prevent the temperature of the oil from dropping drastically.
Storage Instructions
- Store leftover gulab jamun in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze them for longer storage.
Also See
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Recipe Nutrition
Calories: 174kcalCarbohydrates: 26gProtein: 3gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 7mgSodium: 35mgPotassium: 7mgFiber: 0.1gSugar: 20gVitamin A: 56IUVitamin C: 2mgCalcium: 118mgIron: 0.1mg
Amrita Iyer
Articles: 68
4 Comments
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Looks so delectable! Thanks for posting.
Absolutely mouthwatering! Thanks for sharing.
never heard of pineapple gulab jamun…interesting recipe. May be we can make jamun with all the fruits 🙂
This looks so appealing! Thanks for sharing.