Last weekend I had the privilege of attending an Indian wedding. It lasted for days and was the most opulent event I think I’ve ever attended. I’m still in awe of the jewellery, saris and entertainment. The other thing that stuck me was the immense amount of food on offer. Some things were familiar, while others I had not tried before. But one pudding was so delicious I had to find out not only what it was but how to make it. The recipe I am sharing is for Gulab Jaman and it was given to me very generously by the mother of the bride:
What You’ll Need
100g dried milk
25g plain four
1/2 tsp baking powder
3/4 tsp melted ghee (or butter)
200ml vegetable oil (for frying)
250g caster sugar
3 cardamon pods
In a large bowl mix together the dried milk, flour, baking powder and ghee. Add milk slowly until a soft dough is formed. Divide mixture into 11-12 balls.
In a saucepan begin heating the water, add the sugar. Once the sugar has dissolved add the cardmon pods (broken in a pestle & mortar). Simmer for ten minutes.
Heat the oil in a frying pan, keep the heat low and add the balls a few at a time. They need to be cooked slowly so they cook evenly and don’t toughen.
Place the cooked balls into the sugar syrup. Leave to soak for at least one hour. They can be eaten hot or cold. Enjoy!