Gulab jambu(Veg)
These sticky-sweet deep-fried dough balls aren't for those on a diet, but are an authentic Indian sweet.
Ingredients
- For the dough balls
-
225g/8oz powdered milk
110g/4oz plain flour
1¼ tsp baking powder
½ tsp bicarbonate of soda
350ml/12fl oz milk
25g/1oz butter, melted
vegetable oil, for deep frying
- For the sugar syrup
-
200g/7oz caster sugar
100ml/3½fl oz water
few strands saffron
- To serve
-
1 tbsp chopped pistachio nuts
1 tbsp flaked almonds, toasted in a pan
Preparation method
-
For the dough balls, mix all the ingredients together in a bowl, adding enough extra water to form a soft, sticky dough. Cover with cling film and set aside for 10 minutes. Shape the dough into small round balls.
-
Heat the oil in a deep heavy-bottomed frying pan. It is ready when a breadcrumb dropped in will sizzle gently in it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep fry the balls until golden brown, then remove from the oil with a slotted spoon and set aside on kitchen papper to drain.
-
Make a sugar syrup by heating the sugar and water together with the saffron until the sugar has dissolved and the mixture is syrupy.
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When the dough balls are cool, add to the syrup and leave to soak for about 1 hour.
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Garnish with chopped pistachio nuts and flaked almonds and serve.
