Presenting Gulab Jamun ‘in and as’ Italian twist cookies. Gulab Jamun is one of the most popular desserts in India, that is prepared by people all over, irrespective of the region. It is part of the feast for all major occassions. Here is presenting the ‘no deep fry’ gulab jamuns, as the famous Italian twist cookies or Nonna’s twist cookies. The cookies with pistachio fillings are baked to perfection. You may enjoy as is, or allow them to get drenched in sugar syrup. Have it crunchy or soft, either ways they taste delicious.
I did not try the soaked version. But I guess that would taste more like the traditionally made ones, because they will become soft on soaking in sugar syrup. But the crunchier version was equally delicious to taste. The cookies were only mildly sweet. So once the sugar syrup is drizzled on top, once cooled down, the sweetness is perfectly balanced. The nutty inside is just amazing. You have to try this.
Take a quick look on how to make these tasty gulab jamun twist cookies.
Gulab Jamun 'In and As' Italian Twist Cookies
Take the Gulab jamun mix (I used MTR Gulab Jamun mix), and wholewheat flour in a bowl.
Add water little by little and mix.
Knead to form a soft dough.
Now, to prepare the filling, beat the egg white until it form frothy.
To this, add the powdered sugar and beat again.
Now fold in the crushed pistachios.
Keep the filling mixture aside.
Dust the work surface with flour.
Divide the dough into two equal halves.
Roll out one half into a square of the thickness of that of a roti.
Divide the filling mixture into two and spread a layer of the filling on the entire surface of the rolled out dough.
Now fold the bottom 1/3 part of the rolled out dough upwards.
Then bring down the top 1/3 part of the rolled out dough down.
Now the filling is sealed inside the dough.
With a sharp knife cut out strips of about 1/2 inch wide.
Twist each piece to form the shape of twist cookies.
Repeat the same process for the second half of the dough.
Preheat the oven to 180 degree centigrade.
Line a baking tray and place the twisted cookies.
Beat the egg yolk and apply egg wash on the cookies.
Allow the cookies to cool.
Prepare the sugar syrup by boiling water and sugar for 5 minutes.
Now pour the sugar syrup on the cookies and relsih the crunchy gulab jamun twist cookies. (If you want the cookies to be soft and drenched completely in sugar syrup, soak the cookies in hot sugar syrup for 15-20 minutes).