Sake-Infused Gulab Jamun
Sake-Infused Gulab Jamun is a unique twist on the traditional Indian dessert, adding a touch of Japanese flair with the inclusion of sake. These soft, syrup-soaked dumplings are infused with the delicate flavors of sake, creating a delightful fusion dessert that is sure to impress.
Ingredients
- 200 grams Gulab Jamun mix
- 50 milliliters sake
- 200 grams sugar
- 200 milliliters water
- Ghee or oil for frying
- Chopped pistachios or almonds for garnish (optional)
Instructions
- **Prepare the Dough:** In a mixing bowl, combine the Gulab Jamun mix and sake. Knead the mixture until it forms a smooth, pliable dough. If the dough is too dry, add a little water. Cover the dough and let it rest for 10 minutes.
- **Shape the Gulab Jamun:** Divide the dough into small, equal-sized portions and roll them into smooth balls. Ensure there are no cracks in the balls to prevent them from breaking during frying.
- **Fry the Gulab Jamun:** Heat ghee or oil in a deep frying pan over medium heat. Once the oil is hot, carefully add the Gulab Jamun balls in batches and fry them until golden brown, turning them occasionally for even cooking. Remove them from the oil and place them on paper towels to drain excess oil.
- **Make the Sugar Syrup:** In a separate saucepan, combine sugar and water and bring to a boil. Reduce the heat and simmer for 5-7 minutes until the syrup slightly thickens. Add a few drops of sake to the syrup for an extra infusion of flavor.
- **Soak the Gulab Jamun:** While the syrup is still hot, gently immerse the fried Gulab Jamun into the syrup. Allow them to soak for at least 30 minutes to absorb the flavors.
- **Serve:** Once soaked, transfer the sake-infused Gulab Jamun to a serving plate. Garnish with chopped pistachios or almonds if desired. Serve warm or at room temperature.
Note
- Be sure to use good quality sake for the best flavor. Avoid using flavored or sweetened sake.
- Adjust the amount of sugar in the syrup according to your taste preferences.
- Garnish the Gulab Jamun with chopped pistachios or almonds for added texture and presentation.
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