Gulab jamun - Good Food Middle East
Savor cardamom-scented gulab jamun soaked in rosewater and saffron syrup—subtle flavors in tender, golden dumplings. Perfect dessert!
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Cooking tools:
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- Kitchen towel
- Airtight container
Ingredients
- 4 green cardamom pods, pierced
- 600g caster sugar
- few drops rosewater
- ¼ tsp saffron strands, soaked in 2 tbsp warm water for an hour
- 2 tsp chopped pistachios
- 1 tsp caster sugar
- 6 green cardamom pods, seeds removed
- 100g full-cream milk powder
- 40g plain flour
- ½ tsp baking powder
- 50g homemade ghee (see below), or softened unsalted butter
- 1 tbsp full fat natural yogurt
- squeeze of lemon juice
- 4-5 tbsp whole milk
- sunflower oil, for your hands
- 1kg shop-bought ghee, for frying
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