Soft and melt in the mouth carrot jamun infused with carrots and soaked in a cardamom-cinnamon syrup is a delicghtful twist on the calssic gulab jamun. Serve these for any occassion, for your upcoming Easter celebreations too.
About this carrot jamun
This carrot jamun is totally worth making! It is a fresh to a classic Indian dessert, gulab jamun. The carrots not only add a subtle natural sweetness but also a vibrant color and a soft texture that makes each bite feel lighter yet still indulgent. That mild carrot flavor in every bite makes this dessert quite unique from your regular jamun.
This recipe is easy to make. Further, it is sweet but not overly sweet. The syrup is the right amount that there won't be any leftover syrup alone.
Additionally, it's perfect choice for festive occasions or when you want to serve something unique that still feels familiar and comforting. Like for any Spring gettogethers or Easter.
Moreover, this is a way to sneak in extra nutrition. Carrot adds extra carotene and natural hue to the jamun.
This is versatile! Add a dash of vanilla to bring that carrot cake flavor! Or stuff with a tiny piece of walnut and raisin. Possibilities are endless with this jamun!
This is a crowd pleaser! Just set this in the table and everyone will hog around the bowl. It is that tasty!
Ingredients
To make these tasty dessert, carrot jamun, you will need the following ingredients:
Carrots - adds color, nutrition, and a flavor.
Gulab jamun mix - this is a milk powder mix that is available oin all Indian groceries.
Sugar - sweetens the carrot jamun
Water - to make the syrup
Milk - to cook the carrots and to knead the jamun dough
Cardamom and cinnamon - this recipe uses a little of both. However, you can add just one as per your taste.
Serving Suggestions
My family loves these! It will be just gone. These are great as such! For extra indulgence, serve it warm with a scoop of icecream! Escepically this Carrot Halwa icecream which makes this the perfect carrot dessert!
Serve it warm, chill. or hot this is your easy make ahead dessert for any festive occasion. Or make it when you crave for tasty sweet treat.
This is agreat choice to make ahead and refrigerate when you plan on a big event. It is easier to make and serve.
You can also add this to your dessert bar!
Storage
I store these in the refrigerator for upto a week. I serve them chilled or warm. If you store outside, I recommend not more than a day or two.
More Spring recipes
As you plan your events, menu planning comes first. Therefore, I have given a list of recipes that will be "the recipe" that you will need for arranging for your guests.
Eggless Blood Orange Mini Bundts with Pink Glaze
Coconut Lime Ginger Banana Bread
Easter Treats
- Chocolate and Peanut Butter Birds Nest from Jen Around the World
- Peeps Birds Nest Cupcakes from Creative Cynchronicity
- Strawberry Creme Brulee from Art of Natural Living
- Strawberry Crumble Bars from A Kitchen Hoor's Adventures
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More Carrot Recipes
Oatmeal Carrot Halwa Icecream Sandwiches
Vegan Carrot Almond Rice Kheer
Vegan Whole Wheat Carrot Banana Bread
Carrot Jamun
Ingredients
- 1 cup Carrots Thinly shredded
- 1 cup Gulab jamun mix
- 1½ cup Water
- ½ cup Milk
- 1½ cup Sugar
- 1 Cardamom crushed
- ⅛ tsp Cinnamon powder
- 1-2 cups Oil
Instructions
- Heat a thick bottomed pan, add the carrots and milk and cook it for four to five minutes. Cool the mixture.
- Transfer this to a bowl and add the gulab jamun mix. Kead to a soft dough without over kneading it. Sprinkle a little milk only of needed.
- Divide it to a teaspoon sized balls. Place them in a single layer and refrigerator for 30 minutes to an hour.
- To a sauce pot add sugar and water and bring it to a boil. Then simmer for 4-5 minutes. In the last minute add the crushed cardamom and cinnamon. Switch off and remove from the flame.
- Heat oil in a pan on a low medium flame. Fry the balls until golden brown. Drain.
- Add the balls immediately into the syrup. Rest for 30minutes to an hour.
- Serve warm or chill.
Ingrid S. says
These look delightful and I appreciate the clarity of your recipe. I'm going to try creating a vegan version with plant milk of some sort 😊
Inger says
These are beautiful and unique and would be perfect on any brunch table!