One of the most iconic Indian desserts there is and luckily for you my mums got a few hacks.
These taste a million times better than shop bought, and you can adjust the sweetness, so they are perfect!
200g milk powder
75g plain flour
15g ghee
2 eggs
6 cardamom
2 tsp baking powder
2-3 tbsp milk
Syrup
400g white sugar
800ml water
6 cardamon pods
A pinch saffron
Smash all 12 cardamon pods, remove the shells and crush the seeds. reserve the shells for later.
Combine the milk powder, plain flour, ghee, eggs, half the crushed cardamon seeds (6 pods worth) and baking powder. Combine with your hands to form a dry dough. Add a few tbsp of milk so that you can squeeze the dough into balls.
Roll about 1 tbsp of mixture into balls, pressing firmly so there are no creases.
Heat up enough vegetable oil for deep frying on a low heat.
Fry all the balls on a very low heat for about 10 mins until deeply brown. Allow to cool for 15 mins.
For the syrup crush the saffron in a pestle and mortar and then add in a few tbsp of hot water. Add this to a large pan with the sugar, water and remaining cardamon (with the shells).
Bring to a gentle simmer just to dissolve the water. bubble for a 3 mins and then turn off the heat.
Prick holes in the gulab jamun with a toothpick and then allow to soak in the sugar syrup. Soak for 30 mins and then enjoy hot or cold. We sprinkled our with chopped cashews.
#diwali #gulabjamun #indianrecipes