Sticky Toffee Gulab Jamun

Name: Sticky Toffee Gulab Jamun
Prep time: 35 min
Cook time: 45 min
Total time: 1 h 20 min
Yield: Makes 30
Cuisine: Indian
Ingredients: 600 ml (20 fl oz/scant 2½ cups) double (heavy) cream; 300 g (10½ oz/1½ cups) soft light brown sugar; 300 g (10½ oz/generous 1¼ cups) unsalted butter; Cream, crème fraîche or ice cream, to serve; Cream, crème fraîche or ice cream, to serve; Cream, crème fraîche or ice cream, to serve; Pistachio nibs, to decorate; Edible dried rose petals, to decorate; ½ tsp flaky sea salt; 1 tbsp rose water; A pinch of saffron (12-14 strands); 60 g (2 oz) paneer; 150 g (5¼ oz/scant 1¼ cups) full-fat milk powder; 160 ml (5½ fl oz/⅔ cups) whole (full-fat) milk, at room temperature; 1 litre (34 fl oz/4¼ cups) oil, for deep-frying; 2 tbsp melted salted butter; 6 green cardamom pods, seeds ground; ½ tsp bicarbonate of soda (baking soda); ½ tsp bicarbonate of soda (baking soda); 80 g (2¾ oz/⅔ cup) plain (all-purpose) flour; 1 tbsp fine semolina

Preparation info

Makes
30

Difficulty
Easy
Ready in
1 hr 20

Appears in

Sanjana Feasts

By Sanjana Modha

Published 2024

About

Gulab jamun, the most iconic of desserts, traditionally refers to spongy, caramelised milk balls bathed in a light sugar syrup. Swap the syrup dunk for a glossy sticky toffee sauce to pour over and you have a collision of heritage flavours from the Indian subcontinent and those reminiscent of a great British school dinner pudding.

Ingredients

For the jamun

Fried Milk Balls

60 g (2 oz) paneer
150 g (

Asia
Europe
United Kingdom
India
Dessert
Dinner
Mediterranean
Vegetarian

Method

On a clean work surface or platter suitable for kneading, grate (shred) the paneer. Using the heel of your palm, spread the paneer as thinly as possible across the work surface in a long, sliding motion. Apply enough pressure to press out any graininess and gather the mixture together again. Repeat this action 30-40 times until all traces of graininess have disappeared a