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Gulab Jaman (Milk Balls in Syrup)


1/12/2002

Gulab Jaman (Milk Balls in Syrup)

Gulab Jaman is popular throughout the Indian sub-continent, and is served on festive occasions including Eid. They are very sweet and make a syrupy rich dessert.

Ingredients
Serves 6-8
Preparation time: 30 mins
Total cooking time: 45 mins

125g koya or dried milk powder
1 egg
1 tbsp plain flour
250g sugar
12 tsp oil/ghee
½ tsp saffron (optional)
4 green cardamoms, ground

Method
1/ Grind the cardamoms and saffron and mix in the koya
2/ Mix egg white and plain flour into koya to make nice dough. Make small round balls or egg shapes (about 16-20)
3/ Mix the sugar with 200ml water, bring to boil and simmer for 15 minutes until the syrup is a thick consistency.
4/ Heat the oil in a deep frying pan. Fry the dough balls until they are golden brown, take out from the oil and place straight into syrup. After a while they will be ready to serve.

Tips
Serve Gulab Jaman in a bowl with cardamoms and a sprinkling of desiccated coconut and a few rose petals and a few silver leafs.
They are delicious served hot or cold and great with some single cream poured over.
They can be kept frozen and then later warmed in a microwave for 30 seconds each.


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