Gulab Jamun



Ingredients:
For the dough balls
  • 225g/8oz powdered milk
  • 110g/4oz plain flour
  • 1¼ tsp baking powder
  • ½ tsp bicarbonate of soda
  • 350ml/12fl oz milk
  • 25g/1oz butter, melted
  • vegetable oil, for deep frying
For the sugar syrup
  • 200g/7oz caster sugar
  • 100ml/3½fl oz water
  • few strands saffron
To serve
  • 1 tbsp chopped pistachio nuts
  • 1 tbsp flaked almonds, toasted in a pan
Method:
  • For the dough balls, mix all the ingredients together in a bowl, adding enough extra water to form a soft, sticky dough. Cover with cling film and set aside for 10 minutes. Shape the dough into small round balls.
  • Heat the oil in a deep heavy-bottomed frying pan. It is ready when a breadcrumb dropped in will sizzle gently in it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep fry the balls until golden brown, then remove from the oil with a slotted spoon and set aside on kitchen papper to drain.
  • Make a sugar syrup by heating the sugar and water together with the saffron until the sugar has dissolved and the mixture is syrupy.
  • When the dough balls are cool, add to the syrup and leave to soak for about 1 hour.
  • Garnish with chopped pistachio nuts and flaked almonds and serve.

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