Gulabjamun fusion dessert | How to make Gulabjamun fusion dessert

By Shilpa Mehta  |  26th Feb 2017  |  
4 from 1 review Rate It!
  • Gulabjamun fusion dessert, How to make Gulabjamun fusion dessert
Gulabjamun fusion dessertby Shilpa Mehta
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About Gulabjamun fusion dessert Recipe

A twist to our very own traditional gulab jamun with a modern presentation and flavour combinatios of saffron poached apple Chantilly cream... and presentation .

Gulabjamun fusion dessert is one dish which makes its accompaniments tastier. With the right mix of flavours, Gulabjamun fusion dessert has always been everyone's favourite. This recipe by Shilpa Mehta is the perfect one to try at home for your family. The Gulabjamun fusion dessert recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Gulabjamun fusion dessert is 10 minutes and the time taken for cooking is 50 minutes. This is recipe of Gulabjamun fusion dessert is perfect to serve 10 people. Gulabjamun fusion dessert is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Gulabjamun fusion dessert. So do try it next time and share your experience of cooking Gulabjamun fusion dessert by commenting on this page below!

Gulabjamun fusion dessert

Ingredients to make Gulabjamun fusion dessert

  • :red_circle:For the GulabJamun :red_circle:
  • Khoya- 250 grams
  • Baarik Rawa-1/2 cup
  • Milk -1/2 cup
  • :red_circle:For the sugar Syrup :red_circle:
  • sugar-2 1/2 cups
  • water -2 cups
  • kesar a few strands
  • apple -1
  • :red_circle:For the Chantilly cream :red_circle:
  • Whipping cream-1 cup
  • White chocolate -100 grams
  • :red_circle:FOR GARNISH :red_circle:
  • Silver leaf
  • Basil leaves
  • rose petals
  • rose syrup

How to make Gulabjamun fusion dessert

  1. :red_circle:To make the Sugar Syrup :red_circle:
  2. In a pan add sugar and water and keep it to boil on the gas.
  3. Once comes to boil add Saffron and peeled Apple and boil for 5 minutes .
  4. Switch off the gas and let the Apple rest in syrupcovered with a lid.
  5. Once a little soft remove the apple and slice them into small pieces and keep aside until assembly.
  6. Keep the left sugar syrup to soak the Gulab jamuns later.
  7. :red_circle:To make the Gulab Jamuns :red_circle:
  8. In a bowl add rawa and warm milk and soak for a few minutes
  9. In a wide plate crumble the khoya and add the soaked rawa and knead it well to form a soft dough.
  10. Make 30 small balls and shape them into round balls .
  11. Heat the ghee in a pan and deep fry the balls 10 at a time on low flame.
  12. Once the balls turn golden brown remove from the pan cool them for 2 to 3 minutes.
  13. Add the fried balls into the warm sugarsyrup to soak.
  14. Repaeat the same method to fry and soak the remaining balls.
  15. Keep the soaked Gulab jamuns aside until assembly.
  16. :red_circle:For the Chantilly Cream :red_circle:
  17. Melt the white chocolate in a microwave or 30 second bursts until melted .
  18. Whip the cream with a beater until stiff peaks form.
  19. Add a little cream to the melted chocolate and mix well.
  20. Add this chocolate mixture to the whipped cream and fill it into the piping bag and keep aside until assembling.
  21. :red_circle:Assembly :red_circle:
  22. In individual bowls place the drained Gulab jamuns, pipe the Chantilly Cream around.
  23. Place the poached Apple slice on it and garnish with rose petals , Silver leaf, Basil leaf and rose syrup.

My Tip:

While frying the gulab jamuns keep them stiring continously so that you get a even colour all around .

Reviews for Gulabjamun fusion dessert (1)

Bindiya Sharma2 years ago

very innovative!

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