Gulab Jamun

Cook Time: 35 minutes, plus 30 minutes soaking

Soft, golden gulab jamun soaked in warm cardamom syrup make a classic celebratory dessert.

Ingredients

• 200g full-fat milk powder
• 30g plain flour
• 1/4 tsp baking powder
• 2 tbsp melted ghee
• About 80ml milk, added gradually
• Neutral oil or ghee, for frying
• 250g caster sugar
• 300ml water
• 4-5 pods NAZIA Cardamom, lightly crushed
• A small pinch of NAZIA Premium Saffron, optional

Method

1. Put the sugar, water and crushed cardamom in a saucepan. Simmer for 5-7 minutes until lightly syrupy, then remove from the heat. Add the saffron if using and keep warm.
2. Mix the milk powder, flour and baking powder. Rub in the melted ghee, then add milk little by little to make a soft dough. Do not overwork it.
3. Rest the dough for 10 minutes, then roll into smooth, crack-free balls.
4. Heat oil or ghee over low-medium heat. Fry the balls slowly, turning often, until evenly deep golden.
5. Drain briefly, then place the warm gulab jamun into the warm syrup.
6. Leave to soak for at least 30 minutes before serving.

NAZIA ingredients in this recipe

Retail availability is being prepared. Check the live shop for confirmed products and pack sizes.

• NAZIA Cardamom
• NAZIA Premium Saffron (optional)