Chocolate Cake Gulab Jamoon

I know, I know ... You'll must be guessing this to be a kala jamoon...( it looks like one). But this one is Chocolate cake gulab jamoon. I had some leftover sugar syrup (used in gulab jamoon) and some leftover chocolate cake (this could be a perfect leftover recipe, lol). Being a fan of gulab jamoon and off course chocolate cake, I fused them to make this chocolate cake gulab jamoon... interesting, isn't it? Here goes the recipe...

Ingredients:
Chocolate cake - 500grams
sweetened condensed milk - 1 small tin
oil for deep frying

For the syrup:
Sugar - 1cup
Water - 1cup
Elachi - 4 nos
Rose essence - one pinch
oil - 1 tsp

Method:
Prepare the sugar syrup by boiling the sugar and water in a wide bottom casserole on a low heat with constant stirring. Fry the elachi in 1tsp oil , when the aroma is released discard the elachi and pour this oil over the syrup. When the syrup is almost done, add a pinch of rose essence for the flavour. Turn of the flame, and keep this aside. Knead the chocolate cake with sweetened condensed milk and form the dough. make small balls and deep fry in hot oil (when the oil is hot, reduce the flame to medium and then fry), just for 10 seconds (it will break if fried for longer, just put it in and take it out). Pour the sugar syrup over and serve hot with cold vanilla ice cream.

Note:
Click here for Chocolate cake recipe