Gulab Jamun
Classic dense, rich, sweet Indian pudding with milk powder dough fried and soaked in sweet syrup
Ingredients
- 800 g granulated sugar
- — vegetable oil
- 60 g pistachio nuts
- — vanilla ice cream
- 350 g milk powder
- 50 g plain flour
- 25 g ghee
- 60 g mascarpone cheese
Equipment
- large bowl
- bowl
Instructions
A classic dense, rich, sweet Indian pudding. The dough is made with milk powder, fried until golden brown then soaked in sweet syrup, as per Kavi's mum's delicious recipe. We have found that a small mascarpone and pistachio centre creates delight.
Syrup
800 g granulated sugar vegetable oil , for deep-frying 30 g pistachio nuts , chopped (garnish) vanilla ice cream (optional)
Tip the semolina into a small bowl, add 50 ml cold water, stir well and leave to soak for 5 minutes .
Meanwhile, tip the 350 g milk powder and 50 g plain flour into a large bowl and mix well. Add the 25 g ghee and use your fingertips to rub it into the dry ingredients. Add the semolina and rub with your hands to combine.
Add 125 ml cold water. Mix to combine and press gently to form a smooth dough (it should be quite stiff and slightly dry rather than sticky). Cover with a clean damp cloth and leave to stand for 30 minutes .
For the filling, mix the 60 g mascarpone cheese and 30 g pistachio nuts together in a bowl . Cover and refrigerate until needed.
View Cooklang Source
---
title: Gulab Jamun
description: Classic dense, rich, sweet Indian pudding with milk powder dough fried and soaked in sweet syrup
servings: 8
time: 60 minutes
tags: [indian, dessert, fried, sweet]
cuisine: Indian
difficulty: medium
---
A classic dense, rich, sweet Indian pudding. The dough is made with milk powder, fried until golden brown then soaked in sweet syrup, as per Kavi's mum's delicious recipe. We have found that a small mascarpone and pistachio centre creates delight.
== Syrup ==
@granulated sugar{800%g}
@vegetable oil{}, for deep-frying
@pistachio nuts{30%g}, chopped (garnish)
@vanilla ice cream{} (optional)
Tip the semolina into a small bowl, add 50ml cold water, stir well and leave to soak for ~{5%minutes}.
Meanwhile, tip the @milk powder{350%g} and @plain flour{50%g} into a #large bowl{} and mix well. Add the @ghee{25%g} and use your fingertips to rub it into the dry ingredients. Add the semolina and rub with your hands to combine.
Add 125ml cold water. Mix to combine and press gently to form a smooth dough (it should be quite stiff and slightly dry rather than sticky). Cover with a clean damp cloth and leave to stand for ~{30%minutes}.
For the filling, mix the @mascarpone cheese{60%g} and @pistachio nuts{30%g} together in a #bowl{}. Cover and refrigerate until needed.