Tiramisu Gulab Jamun
Gulab jamun will always be on top of the most loved indian desserts but regular ones are generally too oversweet without any other flavour. So here is a coffee flavoured gulab jamun recipe that balances out the flavour while keeping its original essence intact.
Table of Content
- What is Tiramisu Gulab Jamun?
- Quick and Easy Tiramisu Gulab Jamun
- How to make Tiramisu Gulab Jamun?
- Expert Tips
- Recipe Card
What is Tiramisu Gulab Jamun?
Quick and Easy Tiramisu Gulab Jamun
Suggested cookware for the recipe
How to make Tiramisu Gulab Jamun?
1) Take a large bowl. Add milk powder, maida, curd, salt, baking soda, milk and ghee and mix thoroughly to make a tight dough.
1) You can add a mix of cardamom & rose water in the whipped cream for an absolutely divine experience!
2) If you prefer a stronger coffee taste, add in another tsp of espresso to the boiling water.
3) You can also serve this dessert with the espresso liquid drizzled on top.
4) You can top with some edible roses, just before serving.
5) If the dough feels too dry, add a bit more yoghurt.
6) If the dough feels too sticky, add a little bit more flour.
7) Prepare this on over medium heat until the temperature reaches 350°F (180°C).
Tiramisu Gulab Jamun
Sweet Dish, Sweets
Gulab jamun can be called the Indian version of a doughnut, made majorly using khoya. After frying it is soaked in sugar syrup, flavored with aromatics like rose and cardamom.
Milk powder - 1 cup
Maida - 30 gms
Curd - 30 gms
salt - 1/2 tsp
Baking soda - 1/2 tsp
Milk - 30 ml
Ghee - 1 tsp
Instant coffee - 2 tbsp
sugar - 3/4 cup
Sweet whipped cream - 1 cup
In a bowl mix together milk powder, maida, curd, salt, baking soda, milk and ghee to make a tight dough
For the sugar syrup - boil 300 ml of water and add the sugar to it and let it dissolve and reduce by 50%
Make small 5-7 gms balls of the dough and deep fry them at low temperature till they are golden brown
Soak them in the coffee and sugar syrup overnight
In a serving dish, pipe sweet whipped cream and place the soaked gulab jamuns on top and dust with coffee powder as garnish
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