This week's recipe: indian milk dumplings in rose water syrup (gulab jamun)

Ingredients

• 3 cups caster sugar
• 3 cups water
• 6 green cardamon pods, bruised
• 2 tablespoons rose water
• 1 ½ cups (180g) full cream milk powder
• ¾ cup (115g) plain flour
• 2/3 cup (160ml) pure cream
• vegetable oil

Preparation

• To make the syrup place the sugar and water in a large saucepan over low heat. Cook, stirring, for 5 minutes or until the sugar dissolves. Add the cardamon and rose water and leave to steep while you make the cakes.
• To make the cakes combine the milk powder and flour in a bowl. Add the cream and stir until combined. This dough is quite dense and will take some time to form together.
• Divide the dough into 20 portions and roll into balls.
• Heat the vegetable oil n a large saucepan to 160°C. Deep fry cakes in batches of 6 for 3-6 minutes of until deep golden and cooked in the middle.
• Transfer to a plate lined with paper towel to drain.
• Place the cakes in the warm syrup and leave to soak for 30 minutes.
• To serve heat for a few minutes and serve with a good spoonful or two of syrup.

Questions

Photos of members who cooked this recipe

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