A beautiful union of jammy linzer cookies and our melt in the mouth gulab jamuns.
Gulab Jamun Linzers! I am sure you haven’t heard of these. But don’t these jammy treats look gorgeous? Linzer cookies are a must have during Christmas and I have been meaning to bake them for ages. But then one morning a weird idea struck me and now you know what I ended up making. I am so glad I did ! My kids finished the lot as soon as my ‘photo session’ was done and that for me means a successful kitchen experiment.
These melt in the mouth Jamun Linzers are filled with a home made apple-cranberry filling. It has the perfect balance of sweet and tart , which I love best about this dessert. So what are we waiting for? Don your aprons and let’s get cooking.
Gulab Jamun 'Linzers' - Fried Cookies With Apple-Cranberry Filling
East meets west with this fusion dessert that combines melt in the mouth gulab jamuns with jammy linzer cookies.
For the filling
Pressure cook the chopped apples and cranberries along with water and sugar on a low flame for 2-3 whistles.
Once the pressure comes down completely, open cook the mixture over medium heat.
Stir continuously and cook until the mixture gets the desired jammy consistency.
Allow to cool completely before storing in an air tight glass jar.
For the sugar syrup
Mix equal quantities of sugar and water in a deep saucepan and bring to boil.
Simmer over low to medium heat until the liquid gets a syrup like consistency. [about 10-15 minutes]
You may add cloves/ few pods of cardamom to enhance the flavor of the sugar syrup.
For the Jamun Linzers
Adding a little water at a time bring the jamun mix powder together. [you may need a little less than 1/4 cup of water]
Knead the mix into a smooth dough.
Cover and allow the dough to rest for 5 minutes.
Roll out the dough using a rolling pin.
Use a large cookie cutter to shape your jamun cookies.
Carve out 'windows', using a smaller cookie cutter/ a bottle cap, in half of the shaped jamun cookies.
Place the carved out cookies over the complete ones and press down a bit to seal the two.
Fry the jamun linzers till they turn golden brown.
Place the warm cookies in a shallow plate/ tray and pour the warm sugar syrup over them.
After 10 minutes transfer the jamun cookies to another plate and fill the centers with the yummy apple cranberry filling.
Serve warm or at room temperature.
I used the excess sugar syrup left while making my candied fruit peels. The lovely tang and flavor this rendered was unmistakable.
The jamun linzers must be soaked just for a bit. They must still retain their shape and be 'cookie like'.
Don't worry if they aren't soaked through like regular gulab jamuns. Our apple cranberry filling will make up for the sweetness.
Do let me know if you try this recipe.