One can say sugar stimulates thinking. And one does not even need to be very active, the thoughts simply come when one eats sugary desserts – such strong thoughts that they even generate powerful dreams. In one such sugar induced dream, a chocolate chip in jamun belly was visualized. Follow your dreams. So, chocolate jamuns for a birthday bash were prepared. They were so easy to make, no fussy ingredients or procedures, and cooks right on the stovetop.

My twist in classic jamuns was a hit. Jamuns’ refreshing taste and texture is enhanced, but not overwhelmed, by an excitingly sweet chocolate center. Served with gulab flavored syrup, the jamuns tasted superb. I hope you too try the twist and enjoy this dessert with family and friends during the holiday season.

Chocolate Chip in Jamun Belly

Chocolate Gulab Jamuns

Gulab jamun mix
Mini chocolate chips
Sugar
Rose (gulab) syrup

Prepare Jamun Dough: Prepare the jamun dough following the instructions on the box. Add water to jamun mix and make a firm dough. Rest the dough for 15 minutes. Then divide it into small portions and roll each portion into a perfect round using your clean hands.

Add Chocolate Chips: Make a dimple with your finger in each jamun round and add a chocolate chip. Bring the edges together and roll the dough into a smooth round, covering the chip completely. Prepare all jamuns in this way. Place them in a tray and cover.

Prepare Rose Syrup: Add sugar to water and bring to simmer. The ratio I follow is 1:1, for one cup of sugar, one cup of water is added. When sugar dissolves in water completely and starts to simmer, turn off the heat. Stir in few drops of rose(gulab) syrup.

Make Jamuns: Heat oil in a wide skillet and deep fry jamuns to deep burgundy color. Add them to rose flavored sugar syrup. The jamuns soak up the syrup, expand, almost double in size in an hour.

Enjoy: Serve the chocolate jamuns warm or chilled with some rose syrup.

Chocolate Gulab Jamuns ~ for Cheerful Occasion

© Recipe and Photos Copyright 2009 Indira Singari.

Last Saturday, I was surprised to see bushels of guava at Fiesta, a local Mexican market.

From a distance the guava looked like good quality limes. They were small, pale yellow in color and smelled promisingly sweet. At pound $ 1.99, I couldn’t resist those yellow beauties.

After mangoes and cherries, guavas are my favorite fruit. I don’t know what it is about them, I could easily go into nostalgic ga ga over familiar fruits. Here I was in 2006, going on and on about guava. They inspire such longing, don’t they?

After I had my fill of raw fruit, which were delicious and sweet, I’ve thought of making something new with guava today.

Guavas with salt and pepper are a common roadside snack growing up in Bharath. These guavas I purchased are from Peru. To honor their origin, what’s better than an addition of avocado? Like I’ve imagined, the guava gave the avocado some sweetness and nice hint of aroma. Plain guacamole is always good, but guava guacamole tasted supreme. I loved this Aztec and Bharath combination for my meal today.

Guava Guacamole
(makes about two small cups)

1 big-sized, semi ripe avocado
3 lime-sized, semi ripe guavas
1 lime, for juice
Pinch each – salt and red chilli flakes

Cut avocado to half. Take out the pit. Cut the fruit to tiny pieces.
Cut guavas to small, bite sized pieces.
Place avocado and guava pieces in a bowl. Sprinkle salt and red chilli flakes. Squeeze lime juice. Gently combine. Serve.

Meal Idea: Generously apply guava guacamole on a warm chapati, paratha or pizza for a taste that defies description. We had it with thin crust pizza for dinner. Good meal.

Guava Guacamole ~ For Meal Today

© Recipe and Photos Copyright 2009 Indira Singari.

Introduction

Avocado Annam

Chestnut Lentil Soopa

Maamidi Thokku Pacchadi

Healing Herbal Rice

Daikon Radish Kura