Gulab Jamin

A lady that i work with bought in an Indian desert today called Gulab Jamin. So yum They are like Golden syrup dumplings but with a softer texture. They start off like marbles sized balls that are deep fried then you put them into a syrup made of cardamon pods, rose water and a few others ingredients. then the balls soak up the syrup and they expand. Just amazing. the flavours are wonder full. some may not like them due to the rose water. These ones were served with a gorgeous King island cream. as lovely as that was i would like it served with ice cream. or even on there own are just divine. They are really lovely and something different. I will make them myself very soon but i am going to alter it and in place of rose water i am going to try Orange extract or i may even see what happens when i add some orange zest. i love the flavour orange zest adds to cooking its such a delicate but lovely flavour. here is the recipe if anyone is interested in trying it Brett xxoo

Gulab Jamin

8 Tablesp full cream milk powder

3 Tablesp self raising flour

1/4 teasp cardamon

1/4 teasp bicarb

1 Tablesp butter or ghee
2 Tablesp Water

Syrup

4 cups water

2 cups sugar

4 bruised cardamon pods

6 drops rose water or 1 tsp

Mix together the dry ingredients. Rub in butter/ghee, then add water and mix. Shape into balls (bit larger than marbles). Dont make them too big as they will break up in the syrup.

Heat mixture of oil & ghee in a small pot - mixture will need to mostly cover jamin. When oil is hot and on the lowest heat, put in a jamin balls. It must bubble. Cook slowly until golden then take out with a slotted spoon and drain on absorbent paper. Cook the rest of the jamin (in a small pot I cook 4 at a time). When they are cool, put in the syrup. The balls will expand as they absorb the syrup.

To make syrup Put water, sugar and cardamon together in a saucepan and heat until sugar is dissolved. When cool add rosewater