Pistachio and rose gulab jamuns

November 10, 2013 (Last Updated: January 11, 2019)

Recipe by Claire Ferrandi

These little biscuit-like morsels soaked in a syrup are intensely sweet, so a few is all one needs to satisfy a sugar craving.

Print Recipe

Pistachio and rose gulab jamuns

Serves: 4
Cooking Time: 35 minutes + 1 – 2 hours, to soak

Ingredients

  • Rose syrup
  • 500ml (2 cups) water
  • 300g sugar
  • 4 green cardamom pods
  • juice of ½ lemon
  • 10ml (2 tsp) rose water
  • pinch salt
  • Jamuns
  • 200g powdered milk
  • 80g cake flour
  • pinch salt
  • 5ml (1 tsp) bicarbonate of soda
  • 10g butter/ghee (clarified butter), softened
  • 60g plain yoghurt
  • vegetable oil, to deep-fry
  • fresh rose petals, to garnish
  • pistachios, halved, to garnish

Instructions

1

For the rose syrup, combine the water, sugar and cardamom pods in a medium saucepan. Bring to a boil, without stirring at all, and boil until a sticky syrup forms, about 15 minutes. Stir in the lemon juice, rose water and salt and set aside.

2

For the jamuns, combine the milk powder, flour, salt and bicarbonate of soda in a medium bowl. Mix in the butter or ghee and half of the yoghurt. Mix and continue adding the yoghurt until a soft, sticky mixture forms – the dough should not be crumbly or dry.

3

Heat the vegetable oil in a deep-fryer or deep pot to 160°C. While the oil heats, form the dough into small balls, about 2cm in diameter. Fry the dough balls in small batches until golden brown, about 2 minutes on each side. Add the balls to the warm sugar syrup and allow to soak, 1 – 2 hours.

4

Serve a few jamuns in a bowl at room temperature, garnished with rose petals and pistachios.

 

 

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November 10, 2013 (Last Updated: January 11, 2019) By
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