Gulab Jamun
 |
| Gulab Jamun |
Ingredients
For The Dough Balls:
For The Sugar Syrup:
To Serve:
For The Dough Balls:
- 225g powdered milk
- 110g plain flour
- 11/4 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 350ml milk
- 25g butter, (melted)
- Vegetable oil, (for deep frying)
For The Sugar Syrup:
- 200g caster sugar
- 100ml water
- Few strands saffron
To Serve:
- 1tbsp chopped pistachio nuts, (optional)
- 1tbsp flaked almonds, (optional)
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.
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 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 an hour.
Garnish with chopped pistachio nuts and flaked almonds if desired. Serve hot.
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.
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 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 an hour.
Garnish with chopped pistachio nuts and flaked almonds if desired. Serve hot.
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