Gulab Jamun Choco Bites (Gluten free/Vegan) (Edit recipe)

These Gulab Jamun Choco bites are a perfect medley of the rich flavors of saffron and cardamom from the Gulab Jamun and the delicious coating of the decadent butter sweet chocolate. A show stopper with the garnished pistachios, rose petals the bling of the edible silver leaf, and a crowd pleaser with the bite of surprise of unexpected flavors! Give thus unusual dessert a try this Holiday season.

20 minutes

25 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	516
Fat:	14 g
Carbohydrates:	94 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	306 mg
Fiber:	2 g
Sugars:	77 g
Calculated per serving.

by Masala Paleo

Serves: 8

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a mixing bowl add all the dry Ingredients for the dough like the flour, baking powder, baking soda, salt, sugar followed by the sweet potato purée and Apple cider vinegar.
add the oat milk little at a time to make a soft dough. Making sure it’s not sticky
Cover and rest the dough till you prep the sugar syrup

Sugar Syrup instructions

add the sugar and water in a sauce pan, give it a mix and boil till the sugar is fully dissolved
let it boil for another 4 to 5 minutes till the syrup becomes slightly sticky. Should feel sticky between your fingers
Add the saffron, rose water and cardamom powder to the sugar syrup and give it all the a mix and reserve till the dough is fried.

Making the Gulab Jamun

Heat the oil for deep frying to medium heat
while the oil heats up. Start making small 1 inch balls out of the dough by rolling it between your palm gently, without applying too much pressure.
Drop the dough balls in the heated oil in a batch of 5-6 pieces
Gently fry till the dough is fried to crispy golden ball making sure the insides are cooked my keeping at medium heat
Drop the hot dough balls into the sugar syrup
Let them soak in the sugar syrup for a couple of hours.

Preparing the chocolate for the coating

Place the Chocolate chip and the coconut oil in a microwave safe bowl, and blitz for 30 seconds.
take it out and give it a mix. Blitz for 10 seconds two more times, making sure that you mix after every 10 second intervals.
Once fully melted they should have a silky consistency
Remove the sugar syrup soaked Dough balls and place them on a plate to drain off the excess syrup
Drop one ball at a time and coat with the melted chocolate.
Place on a parchment paper lined tray to dry
Garnish with crushed pistachios, dry rose petals and edible silver leaf.
Refrigerate for a few hours and they are ready to go