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 in again 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 â€“ 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!
If using fresh Pineapplestew 50 gms with 2 tbsp sugar,cool and grind to a paste.If using Preserved Pineapple grind one slice as it is
The syrup :
2â€“ 3 Saffron strands
2drops Pineapple essence
2drops edible yellow colour
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.
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 â€“ 4 hours.
Best served warm!
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!