Gulab Jamun Cookies Recipe (ASMR) – Indian Fusion Cookies – Diwali Sweet – Indian Dessert

These classic, delicious, and melt-in-mouth Gulab Jamun Cookies are made with some simplest ingredients. These festive cookies don’t only look pretty but taste heavenly too.

Inspired by a very popular Indian mithai (sweet dish) Gulab Jamun, these Gulab Jamun Cookies are filled with amazing Indian dessert (mithai) flavors.

Imagine Indian dessert flavors in a cookie version. Sounds exotic, isn’t it?

This quick and easy-to-make cookie recipe takes only 30 minutes from start to finish when made from scratch. So this festive season bake these adorable cookies to impress your friends and family!

#gulabjamuncookies #indianfood #diwalisweets #vegetarian

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Click here for the step-by-step recipe: https://www.mygingergarlickitchen.com/gulab-jamun-cookies/
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Yields: 24 filled cookies
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Ingredients:

For gulab jamun premix
☛ 1 cup milk powder
☛ 1/2 cup refined flour/maida
☛ 1 tablespoon semolina/suji/rawa
☛ 1 teaspoon baking powder
☛ 1/8 teaspoon baking soda

For gulab jamun cookies
☛ 1/2 cup powdered sugar
☛ 100 grams of butter (at room temperature), or ghee
☛ 2-3 tablespoons milk for kneading dough
☛ 8-10 saffron strands, crushed
☛ 1/4 teaspoon cardamom powder
☛ 1-2 tablespoons dried rose petals. crushed
☛ Roasted/raw pistachios, crushed

For cookies filling
☛ 1/2 cup milk powder
☛ 4 tablespoons saffron, rose-infused melted white chocolate
☛ 1/4 teaspoon cardamom powder
☛ 2-3 tablespoons cream or malai
☛ 1/4 teaspoon kewra/rose water
☛ 2 tablespoons chopped nuts

How to Make Gulab Jamun Cookies

1. In a large mixing bowl add the gulab jamun mix (or about 200 grams if using store-bought premix), saffron strands, cardamom powder, and powdered sugar. Now add the butter and mix everything well using a spatula. After that, mix it with the hands till everything is well combined and holds shape.
2. Now, slowly add the milk and knead well to make a soft and smooth dough. Keep the dough aside for about 10 minutes.
3. Line a baking tray with parchment paper and preheat the oven to 170°C/ 338°F for 10 minutes. Now slightly knead the dough again. You can add 1-2 teaspoons of more milk if the dough has become tight. Now pinch out the small portion (about 1 tablespoon) from the dough. Roll it between your palms to make a smooth round ball and then slightly flatten it to give a cookie shape.
4. Shape all cookies and arrange them on the prepared baking tray, about 1 inch apart from each other. Top each cookie with crushed pistachios and dried rose petals. Press down the toppings using the fingers and bake for about 10-11 minutes at 150°C/300°F or until the edges turn slightly golden. Remove them from the oven and let them cool in the pan itself for about 5 minutes. At this point, cookies will be slightly soft, so don’t touch them. After that, transfer the cookies to a cooling rack to cool completely.

Make Filling
1. To make the filling, add milk powder to the melted white chocolate. Mix well to combine. cardamom powder Slowly add cream (malai) to make a thick & runny batter.
2. Also, add rose/kewra water and mix. Add chopped nuts and mix well. We need a thick and pouring consistency filling. Transfer the filling to a piping bag. This mixture would thicken after resting, so if you are making it to use later, add more cream to get the slightly thick yet pouring consistency filling.

Assembling cookies
1. After cooling, the gulab jamun cookies are ready to fill and sandwich together. To fill, take a cooled gulab jamun cookie and invert it upside down. Now pipe or spoon the prepared milk powder and chocolate mixture on top of it. Top with another gulab jamun cookie to sandwich the filling in the center. You can serve them as it is, or roll the sides on crushed roasted pistachios and coat them all around the sides.
2. Serve as a dessert or store. To store, place these cookies in a parchment paper-lined air-tight container and store them at room temperature for 1 day. Or refrigerate for up one week days. Non-filled cookies will stay fresh for up to 1 week when stored in an air-tight container at room temperature.

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