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Gulab Jamun balls

10 minutes

Gulab Jamun balls

Serves Makes 24

Difficulty Easy

Prep Time 5 minutes

Cooking Time 10 minutes

Ingredients

For the syrup:

450 g sugar
3 cups water
2 T rose water

For the miky drops:

100 g full cream milk powder
2 T self-raising flour
2 t semolina
2 T ghee (clarified butter)
4 T milk
Oil, for deep frying

Method

To make the syrup, place sugar and water in a large, heavy-based pan. Stir over low heat until the sugar dissolves. Turn up the heat and boil for 3 minutes. Stir in the rose water and keep warm.

For the milky drops, in a bowl, mix together milk powder, flour, semolina and ghee. Add milk and mix to a soft dough.

Roll into small balls. Heat oil in a large pan and fry balls until light golden brown. Remove with slotted spoon and place them in warm syrup.

When all the balls have been fried, bring the syrup to a boil and remove from heat immediately. Allow to cool.

Serve chilled or at room temperature as friandise with coffee after dinner.

Cook's note: Ghee (clarified butter) is available at Woolworths, or make your own ghee at home.

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Non-alcoholic pina colada

Gingerbread men

Harissa prawn salad

Campari-and-orange jellies with grapefruit granita

Fruity couscous salad

Patatas al Cabrales

Frixuelos with apple filling

Wheat-free flatbreads

Gulab Jamun balls

Gulab Jamun balls

Ingredients

Method