.
………
ann_oliver
COPYRIGHT © TEXT AND IMAGES ANN OLIVER 2023 UNLESS OTHERWISE STATED
Menu
gulab jamuns
with
aromatic
syrup
If you love the heavenly Gulab Jamuns at The Jasmin Indian Restaurant you will most likely find these too dense. However, I like the dense texture when it is soaked with the syrup. I had also forgotten how hard they are to cook through without darkening the outside way too much and remembered that we used to run them through the microwave to finish cooking them. It’s a bit tedious because they can’t be batched but 10 seconds on high per ball works brilliantly.
AO 2 DECEMBER 2023
for the
syrup
225g honey
175g caster sugar
350g water
1 cinnamon stick
1 star anise
2 kaffir lime leaves, crushed
10 whole white peppercorns
1 cardamom pod, seeds only
Weigh everything into a saucepan, and stirring constantly bring to a simmer and continue stirring until the sugar is completely dissolved. Simmer gently for 2-3 minutes and skim the scum. Allow to sit for a further 30 minutes to allow the aromatics further infuse. Store in an airtight container until ready to use.
Use hot for things like gulab jamuns and loukemathes, but omit the star anise, lime leaves, peppercorns and cardamom and add a couple of strips of lemon peel for traditional loukemathes. A little of the syrup added cold to fruit compote, rather than sugar.
for the
gulab jamuns
200g SRF
200g full cream powdered milk
2 cardamom pods, seeds only, ground fine
350g pouring cream
new corn oil
40mm round scoop
Using the creamer paddle of your Kenwood mix the SRF, powdered milk and ground cardamom together. Add the cream and mix well.
Using the scoop and wet hands roll the dough into smooth balls.
Re-heat the gulab Jamun syrup without reducing it.
Heat new oil about 50mm deep to 160°C and fry the balls 3-4 at a time turning them over until they are lightly, and evenly golden brown. Drain on paper towel give individual balls 10 seconds in the microwave and drop them into the syrup. Trun them over and repeat the process.
Refrigerate until ready to serve. I like them cold, but most prefer them warmed. The best way to do this is on very low in a microwave.
"
the best of indian sweets
just watch them
disappear
ABOUT
We have 42 years history at the highest level
in the food and wine industry and the passion for our craft remains undiminished…
read more
ON cuisine-extreme
- People
- Kaaren Palmer Champagne
- Recipes
- News and Events
NEWSLETTER
Subscribe to our newsletter
to get the latest news, tips, and advice.
to get the latest news, tips, and advice.
.……… ann_oliver
COPYRIGHT © TEXT AND IMAGES ANN OLIVER 2023 UNLESS OTHERWISE STATED