Gulab Jamun, an Indian dessert

I'm going to say this was a decent first attempt... And that's going easy on myself!

I know now that temperature control is imperative in cooking these. I think the temperature was too high at first so although the balls at the back of the tray look nice and round and well coloured, they were still a bit gooey in the centre... And the ones that are mutant-looking are ones that I tried to cook on a lower temperature and they just expanded, so I turned the heat up and they burnt a bit... Oh dear.

They tasted nice though!! I'll definitely try this recipe again, I'd like to give it another go because although it's simple it requires a little bit of technique and I'm determined to get it right!

You will need...
For the syrup;
2 cups caster sugar
2 cups water
1 tsp cardamom seeds
1 cinnamon quill
1/2 tsp rosewater

For the doughnuts...
1 cup full cream milk powder
1/2 cup self-raising flour
1/4 tsp bicarb soda
25gr butter, chopped
80ml water
Vegetable oil or ghee, for deep frying

1. Combine water, sugar, cinnamon and cardamom seeds in a saucepan over medium-high heat. Cook, stirring, until sugar dissolves. Simmer for 5 minutes or until the mixture thickens slightly then stir in rosewater. Set aside to cool slightly.
2. Combine the milk powder, flour and bicarbonate of soda in a bowl and then use your fingertips to rub the butter into the flour until it resembles a fine sand. Add enough of the water to make a soft sticky dough (add more water if necessary). Shape heaped teaspoonfuls of mixture into balls onto a large tray.
3. Heat oil in a large wok or saucepan to 170ºC over high heat (or when a cube of bread turns golden in 20 seconds). Reduce heat to low. 
4. Cook one-third of the balls, turning occasionally, for 2 minutes or until golden brown and cooked through. Transfer to a tray lined with paper towel. Repeat in 2 more batches with remaining balls, reheating the oil and reducing the heat to low between batches.
5. Place in a single layer in a deep dish, and then pour the syrup over the top. Set aside for 30 minutes to soak. Remove the balls using a slotted spoon and serve with ice cream or yoghurt. Reserve the syrup for future use.

Recipe adapted from


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