Gulab jamun have always been one of my favorite sweet treats at any Indian restaurant or festivity. These white chocolate coconut gulab jamun truffles might be even better! They are just sweetened fried dough dipped in white chocolate and then covered in coconut shreds! Its like a white chocolate truffle with a sweet gulab jamun as the truffle filling!! So so good!!
What is a Gulab Jamun?
Gulab jamun are pretty similar to fried doughnut holes. The dough is made with milk solids and semolina, instead of all purpose flour and yeast.
Once the dough is fried, they are soaked in a simple syrup that is usually flavored with rosewater (gulab means rose), cardamom, and saffron.
Gulab jamun are traditionally eaten right from the simple syrup, either warmed or cool.
How do you make these Coconut Gulab Jamun Truffles?
I remember making gulab jamun at home as a child (or I should actually say I remember watching my mom make them). But I always loved eating the fried dough before soaking in the syrup, just to taste that crispy milk flavored doughnut! That's basically what I created here! But I did a quick soak in the simple syrup because you need that sweetness and also that quick soak provides much needed moisture.
- So first all of, get your gulab jamuns ready! I recommend grabbing a mix, follow the instructions to prepare and fry the dough. Soak the gulab jamun in a simple syrup but do not soak it for the recommended time, instead soak it for 2 minutes. Then pluck them out of the simple syrup and place them in a paper towel lined container. And freeze them! I recommend at least 4 hours to over night, they will actually fine for a couple days in the freezer.
- Now grab white chocolate melts, coconut oil and a microwaveable bowl. The coconut oil will a touch of coconut flavor but also provide a nice shine and crunch to shell once hardened. Dip the frozen gulab jamun into the melted white chocolate and coconut oil mixture. Place on the parchment paper lined baking sheet (for easy clean up!)
- Quickly sprinkle shredded coconut flakes over the chocolate before it hardens. Add edible rose petals for garnish.
- Refrigerate the chocolate covered gulab jamun for at least 2 hours before serving!
You might also be interested in other Indian fusion desserts: Coconut Almond Butter Cookies, Rose Tea Cake Cookies, Strawberry Rose Shrikhand, Gajar Halwa Cupcakes, Ghughra Sweet Rolls
Chocolate Coconut Gulab Jamun
- 1 gulab jamun mix or buy prepared gulab jamun
- 2 cups white chocolate chips
- 1 tablespoon coconut oil
- ½ cup shredded coconut sweetened
- 2 tablespoons edible rose petals
Make the Gulab Jamun
- Follow the instructions on the Gulab Jamun mix to prepare the gulab jamun dough, fry them and prepare the sugar syrup. Once fried, dip the gulab jamun in the sugar syrup for 1 to 2 minutes. Then remove the gulab jamun from the syrup, place on a paper towel lined container and freeze the gulab jamun for at least 4 hours.
- You can also use prepared gulab jamun. Just remove the gulab jamun from the sugar syrup and place into a paper towel lined container. Freeze the gulab jamun for at least 4 hours.
Dipping in Chocolate and Coconut
- Prepare a baking sheet with parchment paper. Remove gulab jamun from freezer. Prepare the coconut and rose petals.
- In a microwaveable bowl, add white chocolate and coconut oil. Heat for 1 minute, stir to combine. Continue to microwave in 15 to 30 second intervals until it creates a smooth mixture.
- Working quickly, dip one gulab jamun at a time in the white chocolate mixture. Then place on the parchment paper, sprinkled the shredded coconut and rose petals over the chocolate before it sets. Repeat this step for all of the remaining gulab jamun.
- Refrigerate the chocolate covered gulab jamun for at least 2 hours before serving.