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Chocolate stuffed Gulab Jamun coated in rich chocolate, soaked in syrup
Sweet gulab jamun dumplings revealing a rich chocolate filling.

Chocolate stuffed gulab jamun

Author: Flavelo
Recipes Cakes and Desserts
Gulab Jamun is one of India's most festive sweets, traditionally made from reduced milk solids (khoa). This modern, milk powder version is quicker but just as magnificent. The name comes from the Persian 'gulab' (rose water) and the Hindi 'jamun' (a type of plum the dumpling resembles). In this version, a secret chocolate heart hides in the centre of the dumpling, bursting forth molten upon biting, adding a surprising and decadent twist to the classic.
🕒 Prep Time 20 mins
🍳 Cook Time 20 mins
⌛ Total Time 1 hr 10 mins
🍽️ Servings 8 servings
🔥 Calories 220 kcal
🌍 Cuisine Indian, Fusion

Ingredients

Equipment Needed

  • Deep saucepan for frying
  • Saucepan for syrup
  • Slotted spoon

Allergen Information

⚠️ Milk
⚠️ Cereals containing gluten

Instructions

1 ✓

Prepare the syrup: boil the water, sugar, and spices (rose water/cardamom), then simmer for 5 minutes until slightly sticky. Keep warm (approx. 50°C).

Tip: If the syrup is cold, it won't soak in. If boiling, the dumpling will fall apart.
2 ✓

For the dough, mix the milk powder, flour, and baking powder. Drizzle in the melted butter, rub it in, then add the milk little by little to form the dough.

Tip: Work only with your fingertips, DO NOT knead, as gluten development will make the dumpling hard.
3 ✓

Rest the dough for 10 minutes (it will be sticky, but the milk powder will absorb moisture).

Tip: Resting (hydration) is essential for mouldability.
4 ✓

With oiled hands, shape small balls. Hide a small cube of chocolate in the centre of each, then seal thoroughly. The surface must be perfectly smooth and crack-free!

Tip: Even the smallest crack will split open in the hot oil.
5 ✓

Heat oil to low-medium heat (approx. 140°C). Fry the balls slowly, stirring the oil around them continuously, until dark golden brown.

Tip: The balls should float. Stir the oil, not poke the balls, so they cook and rotate evenly.
6 ✓

Drain the fried balls on kitchen paper for a moment, then immediately place in the warm syrup. Let soak for at least 30 minutes before serving.

Tip: The spongy dough drinks up the sweet liquid via osmosis.

Recipe FAQ

Why did the centre stay hard?
The oil was too hot, so the outside burnt before the inside cooked through. Or you kneaded the dough too long, making it rubbery.
Why did it fall apart when frying?
There was too much bicarbonate of soda/baking powder, or the dough was too loose. Add a tiny bit of flour.

Ingredients

  • 250 g Full-cream milk powder (not coffee creamer!)
  • 100 g Plain flour
  • 1 tsp Baking powder
  • 50 g Butter (melted)
  • 100 ml Milk (lukewarm)
  • 50 g Dark chocolate (cut into cubes for filling)
  • 500 ml Oil (for frying)
  • 200 g Sugar (for syrup)
  • 200 ml Water (for syrup)
  • 1 tsp Rose water or ground cardamom