Dear Readers, Get ready for this week’s Indian dessert, called Gulab Jamun. This is very easy to make – and moreover, you can make in very well in advance. You can also serve this hot or cold. To make it more interesting, serve with custard or a scoop of vanilla ice cream. Yours, Ratna Pusarapu ratnasree@gmail.com
THIS WEEK:
Gulab Jamun
Ingredients
- 2/3 cup milk powder
- 1/3 cup self-raising flour
- Pinch of baking soda
- Oil for deep-frying
For the sugar syrup:
- 500g sugar
- 400ml water
- Few strands of saffron
Method
Sieve the milk powder, selfraising flour and baking soda, to ensure no lumps. Add a little water to make a dough, then cover with damp cloth and leave for 5 minutes. Knead the dough till nice and soft and form into walnutsized balls (remember when they are soaked in syrup they will be double in size).
Fry the balls in hot oil in batches; drain the excess oil on kitchen towel. Prepare the syrup in a separate saucepan. Bring the sugar and water to boil until all the sugar is dissolved. Add saffron to this, then add the fried dough balls.
Note: Fry the dough balls when the oil is really hot, then let them fry on a lower heat till they are golden brown in colour.
