Gulab jamun recipe
A beloved Indian dessert that's sure to impress. These fried dough balls are made with sweet milk and served in aromatic saffron syrup.
Key information
Preparation time: 1 - 2 hours
Cooking time: 10 minutes
Serves: 2
Recipe difficulty rating: Medium
Allergens: Remember to provide a list of potential allergens for each item served at your Coffee Morning event so people can clearly see what ingredients they contain. You can use our cake labels, but make sure you write clearly in block capitals and black ink.
Ingredients
For the dough balls
225g / 9oz powdered milk
110g / 4oz plain flour
1/2tsp bicarbonate of soda
350ml / 12fl oz milk
25g / 1oz butter, melted vegetable oil, for deep frying
For the sugar syrup
200g / 7oz caster sugar
100ml / 3.5fl oz water
Few strands of saffron
To serve
1tbsp chopped pistachio nuts
1tbsp flaked almonds, toasted in a pan
How to prepare gulab jamun
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.
- 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 paper to drain.
Make the sugar syrup
- Heat the sugar and water together with the saffron until the sugar has dissolved and the mixture is syrupy.
- When the dough balls are cool, add to the syrup and leave to soak for about 1 hour.
- Garnish with chopped pistachio nuts and flaked almonds and serve.