Gulab Jamun

Gulab Jamun is one of India’s most popular sweet. These deep-fried dumplings/donuts made of dried milk [khoya] are dipped in a rose-cardamom flavored sugar syrup and make quite a treat.

In India, you would find gulab jamun at every wedding, party, birthday and festivals. In short if you arrange any Indian party and plan to keep only one dessert, chances are it will be gulab jamun!

Ingredients

For the syrup

• 4 green cardamom pods, lightly squashed with the side of a knife
• 600g caster sugar
• few drops rosewater
• ¼ tsp saffron strands, soaked in 2 tbsp warm water for 1 hr
• 2 tsp chopped pistachios

For the gulab jamun

• 6 green cardamom pods, seeds removed
• 1 tsp caster sugar
• 100g full-cream milk powder
• 40g plain flour
• ½ tsp baking powder
• 50g ghee or softened unsalted butter plus 1kg ghee, for frying
• 1 tbsp natural yogurt
• squeeze of lemon juice
• 4-5 tbsp whole milk
• sunflower oil

Method

• STEP 1                                                           

  To make the syrup, gently heat the cardamom, sugar and 500ml water in a saucepan. Don't let the water boil before the sugar has dissolved. Simmer for 10 mins, then cool.
• STEP 2

  Gradually add the rosewater, saffron and a little of its soaking liquid until you have a subtly flavoured syrup. Set aside.
• STEP 3

  To make the gulab jamun, use a pestle and mortar to grind together the cardamom and sugar until fine.
• STEP 4

  Sieve the milk powder, flour and baking powder into a mixing bowl and stir in the cardamom and sugar mixture. Rub in the 50g ghee or butter using your fingertips until the mixture resembles coarse crumbs.
• STEP 5

  Add the yogurt, lemon juice and enough milk to form a soft dough, taking care not to overwork the mixture.
• STEP 6

  Oil your hands with a little sunflower oil and shape small portions of the dough into walnut-sized balls, about 3cm in diameter and 20g each. Make sure the dumplings are smooth and have no cracks or folds.
• STEP 7

  Reheat the syrup until it comes to the boil, then turn off the heat and cover with a lid.
• STEP 8

  Heat the 1kg ghee in a wok or karahi to 130C or until a small piece of dough dropped in turns golden in 40 seconds. Fry the balls, in batches, over a medium heat for 5-7 mins, moving them around until they are an even, deep brown. Remove from the saucepan using a slotted spoon, then drain on kitchen paper. Add to the warm syrup, leaving them to soak for 2-3 hrs or preferably overnight.
• STEP 9

  When ready to eat, warm the gulab jamun through in a wide saucepan, spooning over the syrup. Serve piping hot with the pistachios scattered over.