GULAB JAMUN CHUM CHUM

    The festive season is taking its fervour. Maybe my blog is getting heady with Sweets & Snacks recently and, it is going to continue until Diwali. A whole lot of credit goes to the lockdown period when I repetitively made several favourites, perfected a few classic Indian Sweets, learnt a number of new recipes this year and the story goes on. With the upcoming festive seasons - Diwali and followed by Christmas next month, I am getting busy with few recipes ready for my blog. (unexpectedly I am shifting my house and that is letting my plans laid down for some time).
    Well, Gulab Jamun Chum Chum is a twist given to the traditional Chum Chum a Bengali Sweet - cylindrical Rasagollas filled with sweetened Khoya or thickened Malai, coated with desiccated coconut and decorated with a cherry. But Gulab Jamun Chum Chum is a simple version with no coatings and decorations, Gulab Jamuns filled with sweetened Khoya & served with a sprinkle of slivered/finely chopped nuts.

GULAB JAMUN CHUM CHUM

    I got inspired by this recipe when we bought this in a local Punjabi Sweet Stall in JB. Though we have eaten Chum Chum, this sweet turned out to be something new. Even before I finished a piece of it, I had decided to make the same at home. So went along, made Palkova & Gulab Jamun in a long cylindrical shape which suits best when it comes to being slit and filled with Khoya. Once soaked remove the Gulab Jamun from the Sugar Syrup, make a slit and fill it with sweetened Khova. And hurray there it is a deliciously sweet & heady Gulab Jamun Chum Chum.
    The recipe for this Gulab Jamun Chum Chum is damn simple. If you readily have both the Sweets, it can be made, within minutes. Make Gulab Jamuns and Sweetened Khova/Palkova ahead or buy both the sweets and you can easily make this Gulab Jamun Chum Chum. An easy sweet recipe with its uniqueness converts this Gulab Jamun Chum Chum into an utter sweet indulgence. Store it in the refrigerator and serve it chilled or at room temperature. Treat yourself with this simple yet decadent sweet for this Diwali. 

For more GULAB JAMUN RECIPES, Click here...

Cuisine - North Indian
Recipe Type - Sweet, Dessert
Difficulty - Medium
Yields - 10-12 Pieces
Author - SM  

Preparation Time - 15 - 20 Minutes
Leavening Time - 5 - 8 Minutes
Cooking Time - 20 - 30 Minutes
Soaking Time - 2 - 3 Hours

 

 

First we have to make just two Indian Sweets for this Gulab Jamun Chum Chum

1) The Classic Gulab Jamun, in a cylindrical shape & then

2) Sweetened Khova/Mawa or simply the Palkova.

 

HOW TO MAKE GULAB JAMUN

GULAB JAMUN CHUM CHUM

    I usually make Gulab Jamun with Milk Powder or Instant Gulab Jamun Mix. You can make it traditionally by using Khoya too. The first step is to make the Gulab Jamuns & then soak it up in Sugar Syrup. Chum Chums are cylindrical & so, I have made the Gulab Jamuns in the same shape. The shape facilitates us to make a slit and fill up heartily with sweetened Khova. Once the Gulab Jamuns are ready, gently make a slit. Do not cut Gulab Jamuns into two or cut it up until the ends. Just a small slit through the centre, big enough to fill it with Khova.

For Gulab Jamun:

Milk Powder - 1 Cup
All Purpose Flour (Maida) - 1/4 Cup
Baking Powder - A Pinch
Curd/Milk - 1 - 2 Tbspn
Ghee - 1/2 Tspn
Salt - A Pinch (Optional)
Almonds/Pistachios - Few (Optional)

• Whisk together Milk Powder, All Purpose Flour & Baking Soda in a bowl.
• Add Ghee and 1 Tbsp of Curd or Milk into it and mix well.
• Knead the dough by adding little Curd at a time, to get a soft texture.
• The dough should not be crumbly or dry.  If it is dry, add some more Curd/Milk and knead it again.
• Leave this aside for about 5-8 Minutes.
• Divide equal portions from the dough & roll it out into smooth cylindrical logs of approximately 2 inches long. 
• Heat Oil/Ghee, reduce the flame to low.
• Add the Cylindrical shaped Gulab Jamuns and fry them until they become golden brown in colour.
• Toss the Gulab Jamuns frequently in oil to get an even colour.
• When they are done, remove the Gulab Jamuns from the oil with a slotted spoon and drop them into the sugar syrup.
• Let the fried Gulab Jamuns soak in the sugar syrup for at least 2-3 hours.

 For Sugar Syrup :

• Add Sugar and Water,  in a heavy bottomed pan.
• Keep this in low flame and stir well until the sugar dissolves completely.
• Once the sugar is dissolved and when the sugar solution starts to boil, add 2 Tbspns of milk into it.
• This is to remove the dirt from the Sugar.  The dirt coagulates and starts to float on top and at the sides of the pan, remove them from the sugar solution using a slotted spoon.
• Always keep the flame low.  Once the dirt is removed, strain the syrup using a strainer.
• Stir in Cardamom Powder, Rose Water/Essence and Saffron.
• Do not stir when the sugar solution starts to boil.  This will effect the consistency of the syrup.
• STICKY SYRUP : For Gulab Jamuns we need a bit of a sticky syrup.  To test the consistency, take the syrup in a ladle and touch it with your fingers. It should be sticky if we slide it through our fingers.
• Switch off the fire and leave the sugar syrup aside.
• Overheating the sugar solution will caramelize it.

 

 HOW TO MAKE PALKOVA

 

INGREDIENTS:

Milk - 5 Cups
Sugar - 1/4 Cup

Optional Ingredients:

Cardamom - 2 Pods.
Saffron - few Strands

 METHOD:

• Pour the Milk into a heavy-bottomed pan or a non-stick pan.
• Bring the Milk to boil.
• Reduce the flame to medium-low and cook for another 8-10 minutes until the Milk thickens.
• Stir it frequently to prevent the milk from scorching at the bottom.
• Continue to process.
• Scrape the milk which sticks to the sides of the Pan and add it into the milk.
• After about 20 Minutes, the Milk would turn Creamy.
• Reduce the flame to low and continue to cook, stirring it frequently.
• After about 40 -45 Minutes, all the liquid would have evaporated and Milk would have turned into a solid form.
• Now add 1/4 Cup of Sugar and mix it thoroughly.
• Stir the ingredients until the Sugar dissolves.
• Can add finely ground Cardamom Powder or Saffron Strands at this stage.
• Continue to cook on a very low flame until the mixture separates from the pan.
• Switch off the flame and allow the mixture to cool down.

 

For a detailed recipe on HOW TO MAKE PALKOVA/SWEETENED KHOVA, Click here...

 

HOW TO MAKE GULAB JAMUN CHUM CHUM 

GULAB JAMUN CHUM CHUM

    Once both the 'GULAB JAMUN' & 'SWEETENED KHOYA(PALKOVA)' are ready, you can get your hands with making 'Gulab Jamun Chum Chum'.

 

INGREDIENTS:

 

For Gulab Jamun Chum Chum:

 

Gulab Jamuns - 10-12 Nos.

Palkova/Sweetened Khova - 10-15 Tspns

 

For Garnishing(Optional):

 

Very finely chopped Nuts - a few Tablespoons

Saffron - a Few Strands

Rose Petals - a Few 

 

METHOD:

 

• Remove the Gulab Jamuns from the Sugar Syrup and line it up on a plate.
• Gently make a slit at the middle of the Gulab Jamuns.
• Do not cut Gulab Jamuns into two or cut it up until the ends. Just a small slit through the centre.
• Take about 1 - 11/2 Teaspoons of Palkova/Sweetened Khoya and roll it out into thin cylindrical shape logs.
• Gently fill/insert the Palkova through the slit in the Gulab Jamun & smoothen it down.
• Follow suit for the rest of the Gulab Jamuns.
• Garnish Gulab Jamun Chum Chums with finely chopped Nuts, Saffron & Rose Petals.
• Serve it as such or chilled.
• Gulab Jamun Chum Chums lasts up to a week to 10 days when refrigerated.

 

GULAB JAMUN CHUM CHUM

NOTES:

• Can make both Gulab Jamuns & Palkova from scratch and then convert it into Gulab Jamun Chum Chum.
• Or can use store-bought sweets for the purpose.
• Make Gulab Jamuns in a cylindrical shape for this recipe.
• While cutting through the Gulab Jamuns, make a slit at the centre.
• Care should be taken not to cut the Gulab Jamuns into two or cut it up until the ends. Just a small slit through the centre.
• Use finely chopped(into tiny bits) Cashew Nuts, Almonds & Pistachios for garnishing.
• Garnishing the Chum Chums with finely chopped Nuts, Saffron and Rose Petals are optional.

 
SHOP RELATED PRODUCTS: