Ingredients
Scale
For the syrup:
- 4 green cardamom pods, bashed in a pestle and mortar
- 500 g caster sugar
- 2 tsp rosewater
- ¼ tsp saffron strands
For the gulab jamun:
- 1 tsp ground cardamom
- 1 tsp caster sugar
- 100 g milk powder
- 40 g plain flour
- ½ tsp baking powder
- 50 g softened unsalted butter, cut into cubes
- 1 Tbsp natural yogurt
- squeeze of lemon juice
- 3 Tbsp whole milk
- sunflower oil (or any other neutral oil), for frying
To serve:
- 2 tsp crushed pistachios, slivered almonds and/or silver leaf
Instructions
- Make the syrup by gently heating the sugar and cardamom in 500 ml water in a saucepan. Once it comes to a boil, lower the temperature and simmer for 10 mins. Remove from heat, add the rosewater and a pinch of saffron, and leave to infuse. Set aside.
- To make the gulab jamun, sieve ground cardamom, sugar, milk powder, flour and baking powder into a mixing bowl.
- Rub in the 50 g butter using your fingertips until the mixture resembles coarse crumbs.
- Add the yogurt, lemon juice and 3 Tbsp milk. Mix to form a soft dough, taking care not to overwork the mixture.
- Oil your hands with a little sunflower oil and shape small portions of the dough into walnut-sized balls, about 3 cm in diameter and 20 g each. Make sure the dumplings are smooth and have no cracks or folds.
- Reheat the syrup until it comes to the boil, then turn off the heat and cover with a lid.
- Heat the oil in a deep saucepan. Once the top is shimmering, the oil is hot enough for frying. Test the oil with a piece of bread to ensure that it sizzles. Fry the balls in batches over medium heat for 5-7 mins. (As soon as you drop one in, move it around immediately with a spoon to ensure it doesn’t catch on the bottom of the pan.)
- Once the balls are even and dark golden brown, remove them from the oil and let them drain on paper towel.
- Once cooled, add to the balls warm syrup and leave to soak at room temperature for at least 2-3 hours, if not overnight.
- Eat warm or at room temperature, and garnish with slivered almonds, crushed pistachios and/or silver leaf for a special decoration.
- Prep Time: 15 minutes + 2 hours soaking time
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Holiday