appetite magazine
Gulab Jamun
 
 
This is a popular sweet pudding much loved at Diwali. Be warned – it’s very sweet!
Serves: 4
Ingredients
  • 700g sugar
  • 1½ litres water
  • 1 tbsp cardamom powder
  • 2 tbsps rose water
  • 375g powdered milk
  • 200g all-purpose/plain flour
  • 1½ tsp baking powder
  • 250ml double cream
  • sunflower oil for deep frying
Method
  1. For the sugar syrup, boil the water and sugar in a pan until sugar is dissolved, turn off heat, add cardamom powder and rose water, mix and set aside.
  2. For the dumplings, mix the powdered milk, flour and baking powder, add the cream a little a time and knead to make a dough (you don’t have to use all the cream).
  3. Divide the dough into apricot-sized balls and roll between slightly greased palms till smooth.
  4. Heat the oil on a low heat and fry dumplings on all sides, drain with a slotted spoon and transfer to sugar syrup.
  5. Allow dumplings to soak in the syrup for at least 2 hours before serving.
  6. Serve warm or cold with cream, ice cream, and garnished with pistachio or almonds.
Recipe by appetite magazine at https://www.appetitemag.co.uk/gulab-jamun/