Cream Jamun is a delightful twist on the classic Indian dessert, Gulab Jamun, where the traditional fried dough balls are filled with a creamy mixture, creating a luscious and indulgent treat. Imagine soft, syrup-soaked dumplings, oozing with a rich, creamy filling, offering a delightful contrast of textures and flavors in every bite.
To make Cream Jamun, start by preparing the dough for the Gulab Jamun. This typically involves kneading together milk powder, flour, baking powder, ghee (clarified butter), and a little milk to form a smooth, pliable dough. The dough is then shaped into small balls and deep-fried until golden brown and cooked through.
While the fried dough balls are still warm, they are soaked in a fragrant sugar syrup infused with cardamom, saffron, and rose water, allowing them to absorb the sweet syrup and become moist and flavorful.
Once the Gulab Jamuns are soaked and cooled slightly, they are carefully hollowed out, creating a cavity in the center for the creamy filling. The filling can vary but often consists of a mixture of sweetened condensed milk, cream, and perhaps a hint of cardamom or rose essence for added flavor.
The creamy filling is piped or spooned into the hollowed-out Gulab Jamuns, filling them to the brim and allowing the creamy mixture to seep into every nook and cranny. The filled Cream Jamuns are then chilled to allow the filling to set and the flavors to meld together, resulting in a decadent dessert that’s sure to impress.
To serve, Cream Jamun can be garnished with chopped nuts like pistachios or almonds, or perhaps a sprinkle of edible rose petals for a touch of elegance. The result is a luxurious dessert that combines the beloved flavors of Gulab Jamun with the creamy richness of a custard-filled pastry, creating a truly irresistible treat that’s perfect for special occasions or anytime indulgence.
Ingredients
- 1/2 cup klim
- 1/2 cup condensed milk
- 1/2 cup Nestlé cream
- 2 tblsp butter ghee
- 5 tbslp semolina
- 1 heaped teaspoon elachi powder
- pinch of nutmeg
- 2 cups flour
- 3 tsp baking powder
Method
Cream the KLIM, condensed milk and cream.
Add the ghee, semolina, elachi powder and nutmeg.
Sift in the flour and baking powder.
Knead into a soft dough. Add a little more flour if required. The dough should come away clean off the bowl.
Cover and stand for a few minutes then shape into chubby gulab
Fry in medium to oil and dip the hot gulab jamuns in syrup for at least a minute.
Let it stand for a few minutes then cut carefully and fill.
Garnish with gold leaf and pistachios or whatever you like.
Syrup
1 1/2 cups sugar
3/4 cup water
few strands of saffron (lightly roasted first)
1 tsp rose essence
2 cinnamon sticks
Bring all of the above to a boil. Once the syrup thickens slightly, remove from the heat and cool a little before using
Burfee filling (I make the whole amount and use what I need to fill the gulab jamuns)
Recipe
Burfee
Faye Pramraj
Makes approx 45 pieces
Ingredients
500g milk powder
1/2 cup fresh cream.
Mix together and allow to dry a few hours
Sift out properly and press through all lumps.
Set aside
Make the syrup as follows
1/2,cup milk
1/2 cup carnation evaporated milk
1/2 cup fresh cream
1 1/2 cups sifted icing sugar
2 tsp freshly ground elachi powder
1 tsp rose water
1 heaped tblsp ghee
Combine all of the above and bring to a boil.
Lower the heat and simmer for at least 10 mins.
Add the klim mixture and stir well until it comes clean away from the side of the pot.
Set in a shallow dish.
I used coloured almonds and glitter to decorate.
Almonds can be coloured easily by adding the colour and microwaving for 30,seconds until dry.