Gulab Jamun
Ginny Grant
![](https://www.cuisine.co.nz/wp-content/uploads/2024/06/Cuisine-Magazine-Ginny-Grant-Recipe-Gulab-Jamun-819x1024.jpg)
tags:Issue 224
Makes
about 30Preparation
20 mins plus soaking timeIngredients
3 tablespoons (30g) fine semolina | |
150ml-200ml whole milk plus extra if required | |
300g whole milk powder | |
3 tablespoons (30g) flour | |
1½ teaspoons baking powder | |
3 tablespoons (40g) butter or ghee plus a little extra for oiling hands | |
sunflower oil for frying | |
1-2 tablespoons dried rose petals (optional) | |
2 tablespoons pistachios, chopped, to serve | |
FOR THE SYRUP | |
500g sugar | |
2 teaspoons green cardamom pods, lightly crushed | |
1 tablespoon lime or lemon juice | |
2-3 teaspoons rose water |
Most countries have a version of doughnuts and the Indian one is deliciously indulgent. The fried doughnuts are dunked while still hot into a warmed, fragrant sugar syrup to soak up the flavours. They are traditionally made with khoya which is a cooked milk solid, but a speedier version made with milk powder is also popular, especially with the addition of a little flour and fine semolina to keep the mix soft and tender.
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Instructions
1. | Soak the semolina in 100ml milk for 20 minutes. |
2. | In a large bowl, combine the milk powder, flour and baking powder. |
3. | Rub in the butter until you have a sandy crumb. |
4. | Add the semolina milk, then add the remaining milk a tablespoon at a time to form a stiff but sticky dough (I used around 150ml milk in total). |
5. | You may not need all of the milk. Try not to overwork the dough as it will make the dough tough. |
6. | Take around 10g of dough and roll into a ball (greasing your hands with butter or ghee makes this easier). |
7. | You don’t want cracks to appear on the balls but if they do, try wetting your palms with some of the extra milk to smooth out the crack. |
8. | Put onto a baking paper-lined tray. Repeat with the remaining mix. |
9. | Put the oil in a saucepan and heat to 150°C. In batches, add the dough balls. |
10. | Cook until golden all over – about 3 minutes. Drain on paper towels. |
11. | Allow to cool for a minute, then add to the still-warm syrup. Allow to soak for a minimum of 4 hours. |
12. | After that, if not using straight away, you can refrigerate the doughnuts in the syrup for up to 2 days. |
13. | I found it best to put the gulab jamun and syrup in a wide dish so the balls get a chance to evenly soak up the syrup. |
14. | To serve, warm the gulab jamun in a wide pan with the syrup, covered, over a low heat until heated through. |
15. | Then put 3-4 balls into each bowl along with 1-2 tablespoons of the syrup. |
16. | Top with the rose petals, if using, and chopped pistachios. |
17. | Also great served with ice cream and excellent with chai tea alongside. |
18. | SYRUP |
19. | Put the sugar, 500ml water, cardamom and lime juice in a saucepan. |
20. | Bring up to a boil then simmer for 10 minutes until slightly thickened (test by putting a drop on a plate and press between finger and thumb; it should feel sticky but not form a string). |
21. | Remove from the heat, but keep warm. |
Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Jess Hemmings