Gulab jamun

Name: Gulab jamun
Total time: 7200 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 225 g/8oz powdered milk; 110g/4oz plain flour; 1 1/4 tsp baking powder; 1/2 tsp bicarbonate of soda; 350ml/12fl oz milk; 25g/1oz butter or ghee melted; as required vegetable oil, for deep frying; as required few strands saffron; 200g/7oz caster sugar; 100ml/3½fl oz water

Chef Bijin @Chefbijin

Indian sweet gulab jamun

Chef Bijin @Chefbijin

Indian sweet gulab jamun

Saved

Ingredients

2 hours

6 servings

225 g/8oz powdered milk
110g/4oz plain flour
1 1/4 tspbaking powder
1/2 tspbicarbonate of soda
350ml/12fl oz milk
For the sugar syrup
25g/1oz butter or ghee melted
as requiredvegetable oil, for deep frying
as requiredfew strands saffron
200g/7oz caster sugar
100ml/3½fl oz water

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Steps

2 hours

1

For the dough balls, mix all the ingredients together in a bowl, adding enough extra water to form a soft, sticky dough. Cover with cling film and set aside for 10 minutes. Shape the dough into small round balls
2

Heat the oil in a deep heavy-bottomed frying pan. It is ready when a breadcrumb dropped in will sizzle gently in it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep fry the balls until golden brown, then remove from the oil with a slotted spoon and set aside on kitchen pepper to drain
3

Make a sugar syrup by heating the sugar and water together with the saffron until the sugar has dissolved and the mixture is syrupy
4

When the dough balls are cool, add to the syrup and leave to soak for about 1 hour.
5

Garnish with chopped pistachio nuts and flaked almonds and serve.