Description
Gulab Jamun in Kunafa Nests is an elegant fusion dessert combining traditional Indian sweet dumplings soaked in fragrant rose-cardamom syrup with crispy, buttery kunafa nests. This recipe offers a delightful contrast between the soft, syrup-soaked gulab jamuns and the crunchy kunafa, creating a visually stunning and delicious treat perfect for special occasions or festive gatherings.
Ingredients
Scale
Kunafa Nests
- 200g kunafa dough (kataifi)
- 1/2 cup unsalted butter, melted
- 2 tablespoons powdered sugar
Gulab Jamun Dough
- 1 cup milk powder
- 1/4 cup all-purpose flour
- 1/4 teaspoon baking soda
- 2 tablespoons ghee or unsalted butter, melted
- 1/4 cup milk
- Oil, for frying
Sugar Syrup
- 1 1/2 cups sugar
- 1 1/2 cups water
- 1 teaspoon rose water
- 1/2 teaspoon cardamom powder
- 1 tablespoon lemon juice
Garnish
- Pistachios, chopped, or rose petals (optional)
Instructions
- Prepare the Sugar Syrup: In a saucepan, combine 1 1/2 cups sugar and 1 1/2 cups water. Bring the mixture to a boil, then reduce to a simmer and cook for 8-10 minutes until slightly thickened. Stir in 1 teaspoon rose water, 1/2 teaspoon cardamom powder, and 1 tablespoon lemon juice. Remove from heat and set aside to keep warm.
- Make the Gulab Jamun Dough: In a mixing bowl, sift together 1 cup milk powder, 1/4 cup all-purpose flour, and 1/4 teaspoon baking soda. Add 2 tablespoons melted ghee or unsalted butter. Gradually add 1/4 cup milk to form a soft, pliable dough. Divide the dough into small equal portions and roll each into smooth, round balls without cracks.
- Fry the Gulab Jamun Balls: Heat oil in a deep frying pan over medium heat. Once hot, carefully fry the gulab jamun balls in batches until they turn golden brown on all sides, about 4-5 minutes. Use a slotted spoon to remove and drain on kitchen paper.
- Soak the Fryed Gulab Jamuns: Immediately immerse the fried gulab jamuns in the warm sugar syrup. Let them soak for at least 30 minutes so they absorb the syrup and become soft and juicy.
- Prepare the Kunafa Nests: Preheat your oven to 350°F (175°C). In a bowl, toss 200g kunafa dough with 1/2 cup melted unsalted butter and 2 tablespoons powdered sugar, ensuring the dough is evenly coated. Press the buttered kunafa dough into muffin tins to form nest shapes. Bake for 12-15 minutes or until the nests turn golden and crisp.
- Assemble the Dessert: Remove the kunafa nests from the oven and allow them to cool slightly. Place one syrup-soaked gulab jamun into each nest. Garnish with chopped pistachios or rose petals for an elegant touch. Serve immediately to enjoy the contrast of textures and flavors.
Notes
- Ensure the gulab jamun dough is soft but not sticky to avoid cracks during frying.
- Maintain the sugar syrup warm while soaking gulab jamuns for better absorption.
- You can prepare the sugar syrup and gulab jamun dough ahead to save time.
- For a richer flavor, ghee is preferred over butter when making the gulab jamun dough.
- The kunafa nests can be stored in an airtight container for a day but are best crisp when fresh.
