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Pineapple Jamun (Gulab Jamun With A Fruity Twist)

4.60 from 5 votes
Pineapple Jamun (Gulab Jamun With A Fruity Twist) - Plattershare - Recipes, food stories and food lovers

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Everyone makes the quintessential Gulab Jamun during Diwali! This recipe is given a fruity twist when I combine the Pineapple fruit with these delicious fried balls of dough, dunk them again in Pineapple flavoured syrup and serve them for a great experience!
For a change I did not sprinkle the top with nuts as they would interfere with the taste of the Pineapple! You can use either fresh or Preserved Pineapple in the recipe. If you use fresh fruit then ensure that the Jamuns are kept refrigerated and consumed within 3 - 4 days.
However there is no problem with Preserved Pineapple and the sweets can be kept for a week or even a fortnight if kept refrigerated!
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Served AsDesserts
CuisineNorth Indian
Recipe Taste Sweet
Servings 15
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Ingredients
  

For the Jamuns

  • 3/4 cup Khoya or Mawa - crumbled
  • 1/2 cup Paneer crumbled
  • 3 tablespoon plain flour Maida
  • 3 tablespoon Cornflour
  • 1 tablespoon hot water
  • 2 drops Essence Pineapple essence
  • 2 drops yellow colour edible
  • 2 tbsp Oil or as required to fry

The Pineapple filling

  • 4 tablespoon Pineapple ground to a paste. If using fresh Pineapple - stew 50 gms with 2 tbsp sugar,cool and grind to a paste.If using Preserved Pineapple grind one slice as it is

The syrup

  • 300 gm sugar
  • 1 cup water
  • 2 - 3 Saffron strands
  • 2 drops Essence Pineapple essence
  • 2 drops Yellow colour edible
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Instructions
 

Make the syrup

  • Heat sugar and water on medium heat till the mixture thickens a little. Do not wait for it to form threads but taste a drop of it.It should neither be too thick nor watery.
  • Take off heat and add saffron,essence and colour. Keep warm.

Make the Jamuns

  • In a bowl mix the Khoya/mawa, paneer, flour, cornflour, essence and colour. Mix well. The khoya and paneer should enable you to bind the flour and cornflour to a soft dough.
  • If the dough is too hard, add the hot water. Roll into mini Jamuns (or any shape you like) and flatten them.
  • Put a pinch of the pureed Pineapple and roll them into smooth balls again taking care that the Pineapple filling does not come out.
  • Arrange the balls on a plate. Heat oil and reduce to medium heat. Test one Jamun to see if it fries well.If it disintegrates, then either the oil is too hot or the dough has more than needed moisture.
  • If you feel the latter applies then add 2 tsp flour and mix well. Fry all the Jamuns till they are a dark brown.
    Pineapple Jamun (Gulab Jamun With A Fruity Twist) - Plattershare - Recipes, food stories and food lovers

Immersing and serving the Jamuns

  • Remove the Jamuns from the Oil and immerse them in the warm syrup. Allow the Jamuns to absorb the syrup for 3 - 4 hours.Best served warm!
    Pineapple Jamun (Gulab Jamun With A Fruity Twist) - Plattershare - Recipes, food stories and food lovers

Notes

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Tags dessert recipesdiwali recipesfestive recipessweet recipes

Please appreciate the author by voting!

4.60 from 5 votes

Recipe Nutrition

Calories: 174 kcal | Carbohydrates: 26 g | Protein: 3 g | Fat: 7 g | Saturated Fat: 3 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Trans Fat: 0.02 g | Cholesterol: 7 mg | Sodium: 35 mg | Potassium: 7 mg | Fiber: 0.1 g | Sugar: 20 g | Vitamin A: 56 IU | Vitamin C: 2 mg | Calcium: 118 mg | Iron: 0.1 mg
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Amrita Iyer
Amrita Iyer

I am a passionate foodie who loves to cook, serve and love to see people relishing my creations. Since the time I was small I used to wonder about the 'how' of things in the kitchen.

Then when I finally ventured as an unprofessional kitchen helper for my late grand-mother (a par excellent cook in her own generation) I was fascinated by the amount of stuff you could do to a simple milk and rice to form a most yummy pudding.

Here I am sharing my recipes with a will to learn from some and educate others as well!

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