Recipe by Claire Ferrandi
These little biscuit-like morsels soaked in a syrup are intensely sweet, so a few is all one needs to satisfy a sugar craving.
Pistachio and rose gulab jamuns
- Rose syrup
- 500ml (2 cups) water
- 300g sugar
- 4 green cardamom pods
- juice of ½ lemon
- 10ml (2 tsp) rose water
- pinch salt
- 200g powdered milk
- 80g cake flour
- pinch salt
- 5ml (1 tsp) bicarbonate of soda
- 10g butter/ghee (clarified butter), softened
- 60g plain yoghurt
- vegetable oil, to deep-fry
- fresh rose petals, to garnish
- pistachios, halved, to garnish
For the rose syrup, combine the water, sugar and cardamom pods in a medium saucepan. Bring to a boil, without stirring at all, and boil until a sticky syrup forms, about 15 minutes. Stir in the lemon juice, rose water and salt and set aside.
For the jamuns, combine the milk powder, flour, salt and bicarbonate of soda in a medium bowl. Mix in the butter or ghee and half of the yoghurt. Mix and continue adding the yoghurt until a soft, sticky mixture forms – the dough should not be crumbly or dry.
Heat the vegetable oil in a deep-fryer or deep pot to 160°C. While the oil heats, form the dough into small balls, about 2cm in diameter. Fry the dough balls in small batches until golden brown, about 2 minutes on each side. Add the balls to the warm sugar syrup and allow to soak, 1 – 2 hours.
Serve a few jamuns in a bowl at room temperature, garnished with rose petals and pistachios.