Makes: about 30
Difficulty: Easy
Ingredients:
90g (180ml) cake flour
60ml (4 tbsp) self-raising flour
125ml (½ cup) ground almonds
125ml (½ cup) full-cream milk powder
A generous pinch of ground cardamom
30ml (2 tbsp) butter
60ml (4 tbsp) plain yoghurt
30ml (2 tbsp) water
Oil for frying
Syrup:
500ml (2 cups) caster sugar
5 cardamom pods, crushed
250ml (1 cup) water
45ml (3 tbsp) pistachios
Method:
- In a large mixing bowl combine the flours, ground almonds, milk powder and cardamom.
- Rub in the butter using your fingertips until you have a mixture that resembles coarse breadcrumbs.
- Stir in the yoghurt and water.
- Roll the mixture into small balls and deep fry until just browned. Drain on a paper towel and, just before serving, stir into hot syrup.
- For the syrup, combine the sugar, cardamom pods and water in a medium pan. Stir to dissolve the sugar over low heat. Bring to the boil and boil for five minutes. Stir in the nuts and serve the gulab jamun in the syrup.
Cook's note: The sugar in the syrup can be reduced, if desired.
