This is my creation of something nice and richer than the ordinary gulab jamun!! For very special ocasions or if your in the mood for something “different” and yet traditional… I just made up the gulab jamun dough and cut bits of white and milk chocolate into tiny bits and stuffed them into the jamuns. Flatten the dough and then add a tiny piece of chocolate of your choice..Not too much or else it will leak out while frying. When shaping the dough into a ball seal very well and take care to apply a bit of pressure so it seals well. Nitu Didi TIP: i used slightly wet palms to do this as the dough kept on drying up and  too soft a dough makes the gulab jamuns soggy. Deep fry as the recipe says and put into the syrup!! WITH THIS I TAKE THE OPORTUNITY TO WISH ALL OF YOU WHO LOVE AND FOLLOW ME A VERRY HAPPY DIWALI. MAY YOU ALL BE BLESSED

GULAB JAMUNS
for the jamuns
15 tablespoons powdered milk
1 tsp, baking powder
3 tablespoons white flour
1 tbsp oil
evaporated milk as needed to knead
FOR THE SYRUP
20 tbsps sugar
1.5 glasses water
PINCH OF NITU DIDI PURE SPANISH SAFFRON
a little rose essence
almonds and pistachios for decoration

METHOD
mix the powdered milk, flour and baking powder and the oil .knead it to a soft dough with the evaporated milk. then form into small balls or oval shapes. deep fry on a verry low flame ( has to be low else the jamuns will be hard from the centre) . keep aside and make the syrup from the water and sugar. add NITU DIDIS PUREST SPANISH SAFFRON and boil till the sugar melts. add the cardamoms, put the jamuns in the syrup , cover and boil on a low flame for 5 minutes. add the rose water. serve hot or cold
cardamom powder

To buy my amazing saffron do visit my online store