Supplement, Bon Appetit

Gulab jamun

Published : 23 Apr 2019 07:22 PM | Updated : 06 Sep 2020 09:14 PM


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


1 tbsp chopped pistachio nuts

1 tbsp flaked almonds, toasted in a pan


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. Deep fry the balls until golden brown, then remove from the oil with a slotted spoon and set aside on kitchen paper to drain. Make sugar syrup by heating the sugar and water together with the saffron until the sugar has dissolved and the mixture is syrupy.

When the dough balls are cool, add to the syrup and leave to soak for about 1 hour. Garnish with chopped pistachio nuts and flaked almonds.