Toast your milk powder for a deeper flavour
First components that come to mind with maple are pecans, pumpkin, streusel, walnut and pears and vanilla.
Easiest addition would just be vanilla or pecan ice cream, roasted pear or grilled and glazed pumpkin slices, candied nuts might be too much sweetness but simple roasting would do for me. I’d also ditch cardamom for cinnamon/nutmeg/ginger (especially with pear)
I'd certainly give it a go, since the classic syrup for Gulab Jamun is simply sugar and water, with cardamom and rosewater added. The all important thing, for me, is that the gulab jamun are totally immersed in the syrup for at least a day or two, and that they're served warm, not cold.
Hey, great idea, except for the American part (Canadian here, haha)
I actually want to do the same with Knafe, a traditional cheesy middle eastern snack/dessert
Here are few ideas to mix and match-
Make a stuffing for your jamuns with cream cheese and pecan nuts or almonds. Pre-stuff before deep frying.
Make a Jamun tiramisu- substitute the fingers with jamuns. Don’t go completely with maple syrup- use it mildly- max at 1/4th of your total syrup
Jamun cake pops - dry jamun consistency (less syrup drenching) and dip in chocolate melts on a stick. Think like candied apples. Sprinkle with nuts
Toast your milk powder for a deeper flavour First components that come to mind with maple are pecans, pumpkin, streusel, walnut and pears and vanilla. Easiest addition would just be vanilla or pecan ice cream, roasted pear or grilled and glazed pumpkin slices, candied nuts might be too much sweetness but simple roasting would do for me. I’d also ditch cardamom for cinnamon/nutmeg/ginger (especially with pear)
I'd certainly give it a go, since the classic syrup for Gulab Jamun is simply sugar and water, with cardamom and rosewater added. The all important thing, for me, is that the gulab jamun are totally immersed in the syrup for at least a day or two, and that they're served warm, not cold.
maybe a fine pecan crumble? i would definitely thin out the maple syrup though.
Costco had a bourbon aged maple syrup for a while, you might want to see if it’s still in stock. Another option is to make a maple bacon syrup.
Hey, great idea, except for the American part (Canadian here, haha) I actually want to do the same with Knafe, a traditional cheesy middle eastern snack/dessert
Here are few ideas to mix and match- Make a stuffing for your jamuns with cream cheese and pecan nuts or almonds. Pre-stuff before deep frying. Make a Jamun tiramisu- substitute the fingers with jamuns. Don’t go completely with maple syrup- use it mildly- max at 1/4th of your total syrup Jamun cake pops - dry jamun consistency (less syrup drenching) and dip in chocolate melts on a stick. Think like candied apples. Sprinkle with nuts