Desserts and Sweets Recipes - Gulab Jamun

Ingredients

• 100g/4 oz full-cream milk powder

• 30ml/2 tbsp ghee, melted

• 30ml/2 tbsp plain (all-purpose) flour

• 15 ml/1 tbsp semolina

• large pinch of bicarbonate of soda (baking soda)

• 100ml/3 1/2 fl oz lukewarm milk

• 15ml/1 tbsp sultanas

• 6 blanched almonds, finely chopped

• 5 pistachios, finely chopped

• 2.5ml/1/2 tsp ground cardamom

• ghee and oil for deep-frying

• 250g/9 oz sugar

• 200ml/7 fl oz water

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Method:

1. Mix together the milk powder, ghee, flour, semolina and bicarbonate of soda. Pour in the milk and knead to a soft dough. Cover and leave for 30 minutes.

2. Divide into 20 equal portions and roll into balls. Mix together the sultanas, almonds, pistachios and cardamom. Place a little filling on each piece of dough then roll them round again.

3. Heat equal quantities of oil and ghee and fry the gulab over a medium-low heat, turning frequently. Do not fry them too fast or they will not be cooked on the inside. Remove with a slotted spoon and leave to cool.

4. Meanwhile, bring the sugar and water to the boil over a medium heat and stir until the sugar has dissolved. Remove from the heat.

5. Add the fried gulab to the syrup, return to the boil then simmer gently for 5 minutes. Serve hot or cold after a meal or at tea with samosas or pakora.