Gulab Jamun

Updated at: Thu, 17 Aug 2023 10:02:33 GMT

Step 1

Tip the sugar and 500ml of water into a large saucepan. Add the cardamom, cinnamon, and saffron. Bring to a boil over medium heat, then reduce the heat and simmer for 5 minutes, until the sugar dissolves and the liquid is syrupy. Remote from heat and stir in the rosewater. Set aside.

Step 2

Pour the sunflower oil into a large pan, wok, or deep-fat fryer and heat it over a low heat until it reaches 325F on the cooking thermometer.

Step 3

While the oil is heating sift the milk powder, flour, and baking soda into a large bowl. Make a well in the center and add the milk, yogurt, and 1 tablespoon of the ghee. Quickly mix until combined and smooth, adding a little extra milk if the mixture appears dry. The dough will be sticky but the milk powder will absorb the liquid as you mix.

Step 4

Lightly grease the palm of your hands with a little of the remaining ghee. Working quickly, pinch of a walnut-sized nugget of dough and roll it into a smooth ball between your palms. Place the ball on a lined baking tray and repeat until you have 20-24 equal balls. Loosely cover the tray with a slightly damp towel. Once the oil is to temperature, bring the syrup back to a boil, then remove it from the heat.

Step 5

Carefully drop 4 or 5 balls into the hot oil, maintaining the heat, and fry for 3-4 minutes, turning once, until evenly golden brown and almost doubled in size. Using a slotted spoon, scoop out the balls, drain them briefly on kitchen paper, then drop them into the hot syrup. If the syrup cools down too much, gently reheat it over a low heat without boiling. Continue to fry, transferring each batch to the hot syrup, then leave the dough balls to soak overnight.

Step 6

The next day, scoop out the cardamom pods and cinnamon stick and transfer the gulab jamun and syrup to a large, shallow serving bowl. Serve with a spoonful of the syrup and scattered with pistachios.

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