4 Portions
Ingredients
450 gms Khoya
0.90 gm� � � � � � � � � � Maida
100 gms� � � � � � � � � � Chena
0.015 gm� � � � � � � � �Cardamom
0.100 gm� � � � � � � � �Sugar
0.15 gm� � � � � � � � � Chocolate
0.5 gm� � � � � � � � � � Ghee
0.1 gm� � � � � � � � � � Rabri
For deep frying Ghee
120 ml� � � � � � � � � � Thick Sugar Syrup
Method
- To make these mouth-watering chocolate gulab jamun, grate khoya and mash with chenna in a large bowl and keep aside.
- In the same bowl, add all-purpose flour with green cardamom powder, mix them together, and knead the mixture to make soft dough.
- When the dough is prepared, divide it into four equal portions and shape them all into balls. Stuff cube cut chocolate in the balls, and shape them into proper round shaped balls.
- Put a kadahi on low heat, and heat ghee in it. When ghee is hot, add these stuffed balls carefully and deep fry on low heat till golden in color. Make sure the temperature of the ghee should be low else the gulab jamuns will remain uncooked inside.
- Drain these balls and soak in the sugar syrup for at least fifteen to twenty minutes before serving. Take the serving plate, pour rabdi on plate and put the gulab jamun over the rabdi, and garnish with edible silver paper.
