Gulab Jamun

Gulab means rose and Jamun is a brownish/purple berry that the Jamun is said to resemble. 'Gulab Jamun' can be found on a few Indian restaurant dessert menus but they seem to differ from the traditional. They are probably not made in-house but purchased from a supplier, much like all the other typical ice cream concoctions, in a variety of bowls and novelty styles to tempt the children. I have changed the traditional recipe and method to suit the British palate which, I think, gives them more flavour and brings them closer to the restaurant offerings.

Ingredients

Makes 4 - serves 2	Continued...
Jamun/Dumpling	¾ tspn vanilla extract
2 tbspn milk powder (see note 1)	2 - 3 tspn yogurt as required
2 tspn plain flour (maida)	500 ml (or more depending on the pan used) oil for deep frying
2 tspn semolina (sooji/rawa)	Syrup
1/8 tspn cardamom powder	2 tbspn caster sugar
1/8 tspn baking powder	3 tbspn water
10 gm unsalted butter	1 - 2 tbspn rose water to taste (see note 2)

Preparation and Cooking

Jamun
Sift the milk powder, plain flour, semolina, cardamom powder and baking powder into a small bowl and mix well
'Rub in' the butter.
Add the vanilla extract and, using yogurt as needed, bring the mixture together (using a springy knife or spatula is ideal) and then form into a sausage shape and set aside, covered, for about 10 min.
Keeping a little 'dough' in reserve to test the oil temperature, separate the mixture into 4 equal pieces and press between fingers to form a smooth texture.
A little oil on the hands helps here - squeeze the mixture and roll into smooth balls (no cracks).
Frying
Heat the oil in a suitable pan (a wok is the ideal shape) until a small piece of the 'dough' sinks to the bottom and then rises after 4 or 5 seconds - (these can stick to the bottom and give a false indication).
Add the balls to the hot oil and move around in the oil until they begin to float.
Continue to fry for 7 - 10 min, turning them regularly (they tend to turn themselves periodically) until they turn a golden colour. (If the oil is the correct temperature it will take this long to get the correct colour and also cook the inside - adjust the heat if they seem to be colouring too quickly or too slowly).
Remove from the pan with a slotted spoon and drain.
Syrup
Add the sugar and water to a non-stick saucepan and boil, stirring regularly to fully dissolve the sugar and reduce a little.
Stir in the rose water and transfer the syrup (should have about 4 tbspn/60 ml) to a bowl or a milk saucepan.
Put the jamuns into the bowl and spoon over the syrup and leave to 'steep' for about 15 min (tilting the pan can help), spooning the syrup over the jamuns regularly, then transfer to a plate.
(The jamuns will have absorbed most of the syrup, swelling during the process).

Serving

Just before serving you can, if you wish, microwave for a short time to warm them. They can also be refrigerated for a few days.
They are often served with a choice of cream or ice-cream. I have had them served with a Physalis fruit.

Notes

(1) Milk powder can be purchased at most supermarkets - I generally use Natco brand.
(2) Rose water can be purchased at many supermarkets or any Asian outlet.
(3) The oil can be cooled and filtered into a suitable jar allowing it to be reused.
(4) These can be refrigerated for a few days.

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