- Preparation and cooking time
- plus 2-3 hrs soaking
- More effort
- Makes 16 (serves 6-8)
For the syrup
For the gulab jamun
- 1 tsp caster sugar
- 6 green cardamom pods, seeds removed
- 100g full-cream milk powder
- 40g plain flour
- ½ tsp baking powder
- 50g homemade ghee (see below), or softened unsalted butter
- 1 tbsp full fat natural yogurt
- squeeze of lemon juice
- 4-5 tbsp whole milk
- sunflower oil, for your hands
- 1kg shop-bought ghee, for frying
- STEP 1
To make the syrup, heat the cardamom, sugar and 500ml water in pan, not letting the water boil before the sugar has dissolved. Simmer for 10 mins, then leave to cool.
- STEP 2
Add the rosewater, saffron and some of its soaking water, gradually adding to give a subtle flavour. Set aside in the pan.
- STEP 3
To make the gulab jamun, grind the cardamom and sugar with a pestle and mortar.
- STEP 4
Sieve the milk powder, flour and baking powder into a mixing bowl and stir in the ground cardamom. Rub in the homemade ghee or butter using your fingertips until the mixture resembles coarse crumbs.
- STEP 5
Add the yogurt, lemon juice and enough milk to form a soft dough – take care not to overwork the mixture.
- STEP 6
Oil your hands with a little sunflower oil and shape small portions of the dough into balls the size of a small walnut, about 3cm in diameter and 20g each. You should have 16 balls. Take care that the dumplings are smooth and have no cracks or folds.
- STEP 7
Reheat the syrup. Once it comes to a boil, turn off the heat and cover with a lid.
- STEP 8
Heat the ghee in a wok or karahi to 130C. When a small piece of dough dropped into the oil turns golden in about 40 seconds, fry the balls in batches over a medium heat, moving them around until they are an even, deep brown, about 5-7 mins. Remove from the pan using a slotted spoon, then drain on kitchen paper. Add to the warm syrup, leaving them to soak for 2-3 hrs or preferably overnight.
- STEP 9
When ready to eat, warm the gulab jamun through in a wide pan, spooning over the syrup. Serve piping hot.