A beloved Indian dessert that's sure to impress. These fried dough balls are made with sweet milk and served in aromatic saffron syrup.
Gulab jamun
- Preparation time: 1 - 2 hours
- Cooking time: 10 mins
- Serves: 2
Gulab jamun | Recipes
Ingredients
For the dough balls:
- 225g / 9oz powdered milk
- 110g / 4oz plain flour
- 1/2tsp 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 / 3.5fl oz water
- Few strands of saffron
To serve:
1tbsp chopped pistachio nuts
1tbsp flaked almonds, toasted in a pan
How to prepare gulab jamun
-
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 paper to drain.
-
Make the 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.
