- Servings : 24 small balls
- Prep Time : 20m
- Cook Time : 10m
- Ready In : 30m
Gulab Jamun is a very popular dessert in India. It is very sweet and so not something we had very often, but we really enjoyed it. It would still be delicious without the rosewater but it adds an extra dimension. You could add some ground cardamom or maybe experiment with vanilla.
A sample recipe from our Cardamom Days Vegetarian Indian Recipe book.book details
- 100g low-fat powdered milk
- 2 tbsp self-raising flour
- 2 tsp fine semolina
- 2 tbsp ghee
- 4 tbsp whole milk
- 24 pistachio nuts (optional), de-shelled
- vegetable oil for deep-frying
- 450g sugar
- 4-5 drops rosewater
- 650ml water
For the gulab jamun .
Combine the powdered milk, flour, semolina and ghee in a bowl. Add enough milk to make a soft dough and mix until smooth.
Divide into 24 portions then roll into balls. If using the pistachio nuts, make a small hole in the centre of the dough portion and fill with a nut before making the ball.
For the syrup.
Put the sugar in a large saucepan with 650 ml water. Stir over a low heat to dissolve the sugar and then increase the heat and boil for 3 minutes to make a syrup. Add the rosewater and remove from the heat.
Fill a karahi or deep saucepan about one third full with the oil. Over a medium heat cook the balls until golden brown all over.
Remove them from the oil using a slotted spoon and add them to the syrup. When all of the balls are in the syrup, bring to the boil.
Remove the balls and reduce the syrup further to thicken if required. Serve the balls with the syrup at room temperature.