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
- 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.
- 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).
- Divide the dough into apricot-sized balls and roll between slightly greased palms till smooth.
- Heat the oil on a low heat and fry dumplings on all sides, drain with a slotted spoon and transfer to sugar syrup.
- Allow dumplings to soak in the syrup for at least 2 hours before serving.
- Serve warm or cold with cream, ice cream, and garnished with pistachio or almonds.
