Gulab Jamuns - James Martin Chef

Name: Gulab Jamuns - James Martin Chef
Ingredients: 300g sugar; 3 green cardamom pods, crushed; 2 teaspoons lemon juice; Pinch of orange food colouring, optional; 500ml water; 20g ghee; 90g pure milk powder; 35g plain flour; 25g fine semolina; 75ml full fat milk, warm; ½ teaspoon green cardamom powder; Pinch of baking soda; Oil for deep frying; 1 tablespoon crushed almonds and pistachios, garnish, optional; In a medium-sized saucepan boil the water and sugar together with the whole green cardamom pods, lemon juice and orange food colouring if using; Leave on a medium heat, stirring occasionally until the water becomes syrup-like (it should be a runny yet syrupy consistency). This should take about 25-30 minutes; Once the syrup has reached the right consistency, remove from the heat and leave to one side; To make the gulab jamuns, in a large mixing bowl mix together the milk powder, plain flour, semolina, green cardamom powder, ghee, baking soda and the milk; Knead the dough-like mixture thoroughly using the whole of your hand and until all the milk has been fully absorbed by the other ingredients, this should take about 1-2 minutes; Heat the oil for deep fat frying and ensure you maintain a low to-medium heat of around 160°C the entire way through the frying process; You should be able to make 16-20 dough balls; Test the oil by dropping a dough ball into it. If it sits at the bottom of the of the pan for 40 seconds to a minute before coming to the surface, the oil is ready; Fry your gulab jamuns in the oil in this way for 6-8 minutes until they are dark golden brown; Once deep fried, switch off the heat and lift the balls out of the oil onto a paper towel, leave them to one side for a minute or so; Your sugar syrup should at this point be a nice warm temperature, therefore remove the syrup into a round/square shallow bowl or tray; Drop the fried dough balls into the sugar syrup and soak in the syrup for a minimum of 90 minutes to 2 hours; Sprinkle the gulab jamuns with almonds and pistachios and serve (or serve with some vanilla ice-cream of kulfi) and indulge into these delights

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These sticky, sweet Indian treats from Dipna Anand make a great sharing dessert. Naughty but nice, these bite sized dough balls are deep fried

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Ingredients

300g sugar
3 green cardamom pods, crushed
2 teaspoons lemon juice
Pinch of orange food colouring, optional
500ml water
20g ghee
90g pure milk powder
35g plain flour
25g fine semolina
75ml full fat milk, warm
½ teaspoon green cardamom powder
Pinch of baking soda
Oil for deep frying
1 tablespoon crushed almonds and pistachios, garnish, optional
In a medium-sized saucepan boil the water and sugar together with the whole green cardamom pods, lemon juice and orange food colouring if using
Leave on a medium heat, stirring occasionally until the water becomes syrup-like (it should be a runny yet syrupy consistency). This should take about 25-30 minutes
Once the syrup has reached the right consistency, remove from the heat and leave to one side
To make the gulab jamuns, in a large mixing bowl mix together the milk powder, plain flour, semolina, green cardamom powder, ghee, baking soda and the milk
Knead the dough-like mixture thoroughly using the whole of your hand and until all the milk has been fully absorbed by the other ingredients, this should take about 1-2 minutes
Heat the oil for deep fat frying and ensure you maintain a low to-medium heat of around 160°C the entire way through the frying process
You should be able to make 16-20 dough balls
Test the oil by dropping a dough ball into it. If it sits at the bottom of the of the pan for 40 seconds to a minute before coming to the surface, the oil is ready
Fry your gulab jamuns in the oil in this way for 6-8 minutes until they are dark golden brown
Once deep fried, switch off the heat and lift the balls out of the oil onto a paper towel, leave them to one side for a minute or so
Your sugar syrup should at this point be a nice warm temperature, therefore remove the syrup into a round/square shallow bowl or tray
Drop the fried dough balls into the sugar syrup and soak in the syrup for a minimum of 90 minutes to 2 hours
Sprinkle the gulab jamuns with almonds and pistachios and serve (or serve with some vanilla ice-cream of kulfi) and indulge into these delights