Part 2 in the Diwali Sweets series brings gulab jamun. These are by far my favourite Indian sweets and I’ve probably consumed a gulab jamun too many over this festive period. They have a velvety texture and melt in your mouth within seconds. They’re like India’s version of doughnuts and are immersed in a warm, fragrant, sweet rose syrup. They taste perfect served warm with vanilla ice cream mmmmm..
What we need:
1 cup milk powder
1/4 cup all purpose flour
1/4 cup milk
3 tbsp room softened unsalted butter
1/8 tsp baking soda
Oil for frying
1 3/4 cup sugar
1 1/2 cup water
2 tsp cardomom powder
1 tsp rose water
sliced almonds and pistachios for garnishing
How we do:
- To make the gulab jamuns, in a food processor, mix the milk powder, flour and baking soda.
- Now add the butter and slowly add the milk. (The dough should be slightly moist and soft. You can add more milk if needs be.
- Remove the dough formed and it let it settle for a few minutes.
- Add some oil to your palms and being to knead the dough on a clean surface until smooth.
- Divide the dough into 15 equal portions and roll them into smooth balls (there should be no cracks).
- Heat the oil on medium heat. Once hot, test it by adding a gulab jamun to it. If it is the right temperature it will rise to the top in about 20 seconds.
- Fry the gulab jamuns for 7-8 minutes (You may need to do this in two batches as they will expand in size).
- Keep rolling the balls to ensure they cooke evenly.
- Drain excess oil on a napkin.
- To make the syrup, add the sugar, water, cardomom powder and rose syrup. Mix well on medium heat until it begins to boil.
- Remove from heat allow it to simmer whilst mixing.
- Set aside.
- Allow the gulab jaumuns to cool for a few minutes before adding them to the syrup. Let them sit in the syrup for about 20 minutes before serving.