Ingredients

Syrup:
  • 300g sugar
  • 3 green cardamom pods, crushed
  • 2 teaspoons lemon juice
  • Pinch of orange food colouring, optional
  • 500ml water
Dumplings:
  • 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

Method

  1. 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
  2. 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
  3. Once the syrup has reached the right consistency, remove from the heat and leave to one side
  4. 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
  5. 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
  6. 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
  7. Start to shape the dough into balls (2.5cm diameter), ensuring they are smooth and do not have any creases. Do this by rubbing the dough chunk for a few seconds between both palms and then pressing down the dough piece between your palm and shaping into a round ball using a turning motion between your palms to shape the balls
  8. You should be able to make 16-20 dough balls
  9. 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
  10. Carefully drop the dough balls into the oil swiftly yet carefully and keep rotating the oil for an even colour (try to swirl the oil as opposed to continually touch the dough balls with your cooking spoon. As they begin to firm up you can start to swirl the cooking spoon over them. Try lightly sinking them and they will push back up, repeat this a few times)
  11. Fry your gulab jamuns in the oil in this way for 6-8 minutes until they are dark golden brown
  12. 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
  13. Your sugar syrup should at this point be a nice warm temperature, therefore remove the syrup into a round/square shallow bowl or tray
  14. Drop the fried dough balls into the sugar syrup and soak in the syrup for a minimum of 90 minutes to 2 hours
  15. Sprinkle the gulab jamuns with almonds and pistachios and serve (or serve with some vanilla ice-cream of kulfi) and indulge into these delights

Ingredients

Syrup:
  • 300g sugar
  • 3 green cardamom pods, crushed
  • 2 teaspoons lemon juice
  • Pinch of orange food colouring, optional
  • 500ml water
Dumplings:
  • 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

Method

  1. 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
  2. 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
  3. Once the syrup has reached the right consistency, remove from the heat and leave to one side
  4. 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
  5. 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
  6. 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
  7. Start to shape the dough into balls (2.5cm diameter), ensuring they are smooth and do not have any creases. Do this by rubbing the dough chunk for a few seconds between both palms and then pressing down the dough piece between your palm and shaping into a round ball using a turning motion between your palms to shape the balls
  8. You should be able to make 16-20 dough balls
  9. 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
  10. Carefully drop the dough balls into the oil swiftly yet carefully and keep rotating the oil for an even colour (try to swirl the oil as opposed to continually touch the dough balls with your cooking spoon. As they begin to firm up you can start to swirl the cooking spoon over them. Try lightly sinking them and they will push back up, repeat this a few times)
  11. Fry your gulab jamuns in the oil in this way for 6-8 minutes until they are dark golden brown
  12. 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
  13. Your sugar syrup should at this point be a nice warm temperature, therefore remove the syrup into a round/square shallow bowl or tray
  14. Drop the fried dough balls into the sugar syrup and soak in the syrup for a minimum of 90 minutes to 2 hours
  15. Sprinkle the gulab jamuns with almonds and pistachios and serve (or serve with some vanilla ice-cream of kulfi) and indulge into these delights