Fusion Recipe: Lamington Gulab Jamun

 This innovative Lamington Gulab Jamun dessert creatively fuses two beloved sweet treats: the iconic Australian/New Zealand Lamington and the classic Indian Gulab Jamun. Soft, deep-fried milk solids dumplings are soaked in a subtly rosewater-infused syrup, then coated in rich dark chocolate and rolled in desiccated coconut. The result is a delightful bite-sized fusion that marries the moist, aromatic sweetness of Gulab Jamun with the familiar chocolate and coconut texture of a Lamington, offering a truly unique and festive ending to your Christmas meal.

Lamington Gulab Jamun

Ingredients

Category	Ingredient	Quantity	Notes
For the Gulab Jamun	Milk Powder (full fat)	1 cup
	All-Purpose Flour (Maida)	2 tablespoons
	Baking Soda	1/4 teaspoon
	Ghee (clarified butter)	1 tablespoon	Melted
	Full Cream Milk	3-4 tablespoons	Or as needed to form dough
	Cardamom Powder	1/2 teaspoon	Optional, for flavour
	Oil or Ghee	For deep frying	Approx. 3-4 cups
For the Sugar Syrup	Granulated Sugar	1.5 cups
	Water	1 cup
	Rosewater	1 teaspoon	Food-grade
	Green Cardamom Pods	2-3	Lightly crushed, optional
For the Lamington Coating	Dark Chocolate	200g	Good quality, 60-70% cocoa solids
	Butter (unsalted)	2 tablespoons
	Desiccated Coconut	1.5 cups	Fine or medium grade

Method & Instructions

Step 1: Prepare the Sugar Syrup

1. In a saucepan, combine sugar, water, and optional cardamom pods.
2. Bring to a boil over medium heat, stirring until the sugar dissolves completely.
3. Reduce heat to low and simmer for 5-7 minutes until the syrup is slightly sticky (no need for a thread consistency).
4. Remove from heat, stir in the rosewater, and set aside to cool slightly. The syrup should be warm, not hot, when adding gulab jamun.

Step 2: Prepare the Gulab Jamun Dough

1. In a large bowl, combine milk powder, all-purpose flour, baking soda, and optional cardamom powder. Mix well.
2. Add the melted ghee and rub it into the dry ingredients with your fingertips until the mixture resembles coarse breadcrumbs.
3. Gradually add the milk, one tablespoon at a time, and gently bring the mixture together to form a soft, smooth dough. Do not knead vigorously. The dough should be pliable, not sticky.
4. Divide the dough into small, equal portions (about 1 teaspoon each) and gently roll them into smooth, crack-free balls.

Step 3: Fry the Gulab Jamun

1. Heat oil or ghee for deep frying in a deep pan or wok over medium-low heat. The oil should be hot enough to sizzle gently around a small piece of dough, but not smoking hot.
2. Carefully drop 5-6 gulab jamun balls into the hot oil (do not overcrowd the pan).
3. Fry on low-medium heat, gently turning them, until they are evenly golden brown all over. This may take 8-10 minutes.
4. Remove the fried gulab jamun with a slotted spoon and immediately transfer them into the warm sugar syrup.
5. Repeat with the remaining dough balls. Let the gulab jamun soak in the syrup for at least 30 minutes to an hour, or until they have plumped up.

Step 4: Prepare the Lamington Coating

1. While the gulab jamun is soaking, prepare the chocolate coating. Break the dark chocolate into small pieces and place in a heatproof bowl with the butter.
2. Melt the chocolate and butter gently over a double boiler or in a microwave (stirring every 30 seconds) until smooth and glossy. Let it cool slightly, but keep it warm enough to be pourable.
3. Spread the desiccated coconut on a plate or shallow dish.

Step 5: Coat the Lamington Gulab Jamun

1. Carefully remove each soaked gulab jamun from the sugar syrup, letting any excess syrup drain off.
2. Gently dip each gulab jamun into the melted chocolate, ensuring it's fully coated. You can use two forks or skewers for this.
3. Immediately transfer the chocolate-coated gulab jamun to the plate of desiccated coconut, rolling it gently until evenly coated.
4. Place the finished Lamington Gulab Jamun on a wire rack or parchment-lined tray to set.
5. Repeat with all remaining gulab jamun.

Step 6: Serve

1. Once the chocolate has set (you can refrigerate them briefly to speed this up), arrange the Lamington Gulab Jamun on a serving platter.
2. Serve at room temperature.

Tips for Success

• Dough Consistency: The gulab jamun dough should be soft and smooth, with no cracks when rolled. If it's too dry, add a few more drops of milk; if too sticky, a tiny bit more flour.
• Frying Temperature: This is critical! If the oil is too hot, the gulab jamun will brown on the outside but remain raw inside. If too cool, they'll absorb too much oil. Medium-low heat is ideal for even cooking.
• Even Coating: Use a shallow, wide bowl for the coconut to make rolling easier and ensure an even coating.
• Best Eaten Fresh: While they can be stored in an airtight container for a few days, Lamington Gulab Jamun are best enjoyed within 1-2 days for optimal texture and flavour.