Name: Rose Syrup Dumplings
Yield: Serves 4
Cuisine: Indian
Ingredients: vegetable oil, for deep-frying; 75 g ghee, melted; 2 tablespoons chopped pistachios; 2 tablespoons pomegranate seeds; 500 g castor sugar; 1 sheet edible silver leaf; 5 green cardamom pods, split open; 325 ml water; 40 g self-raising flour; 100 g milk powder; 1 tablespoon fine semolina; 30 g ground almonds; ½ teaspoon ground cardamom; 125 ml milk, warmed; 30 g ground pistachios; few drops of rosewater

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

Gulab jamun is one of the definitive desserts of India, one I order whenever I can as part of my eternal search for the best version. These fried dumplings are soaked in a spicy syrup for extra decadence. They are best eaten as soon as they are made, just like you would in India, where they are sold in sweet shops and at roadside stalls near any of the markets. The edible silver leaf adds an extra element of luxury – perfect for a celebration.