Divine Dessert-Rosewater Milk Balls

Red sugar orbs that simply melt in your mouth when you try chewing on them. These are milk balls that are first deep fried then poached in a rosewater sugar syrup.The balls sink to the bottom of the pot of oil when you first add them but they will rise to the surface in a while. Do not try too cook them too quikly or they will not be well cooked.

Gulaab Jamuns

Serves four.

2 1/2 cups superfine sugar

1 1/2 cups water

juice of 1/4 lemon

2 cardamons, bruised

1 T. rosewater

1 1/4 cups dried milk powder

1/2 cup flour

2 tsp. baking powder

5 -6 T. cold water

14 pistachio nuts, shelled

oil for deep frying

chopped pistachio nuts to serve

edible gold leaf to decorate

First make the sugar syrup. Put the sugar and water into a saucepan and heat until the sugar dissolves. Add the lemon juice and carmons, bring to a boil . Cook till thick. Remove from the heat and set aside half of the syrup, leave to cool. Add the rosewater to cooled syrup and set aside. Put on heat the remaining syrup. Simmer gently.

Sift the milk powder, flour and baking powder together. Add some of the water a tsp. at a time to make a soft dough and knead lightly on a floured surface for 5 minutes. Cover the dough with plastic wrap and leave for 30 minutes.

Divide the mixture into 14 balls and stuff each ball with a pistachio. Heat the oil in a deep fat fryer till mildly hot-when a cube of bread is golden brown in 4 minutes. Add 4 balls at a time to the oil and fry slowly, turning occasionally. They are cooked once they are evenly reddish brown.

Remove the cooked balls with a slotted sppon and immediately place them in a saucepan with the sugar syrup that have been simmering for a bit. Let the balls simmer gently for 5 minutes so they can absorb the syrup.Remove coated balls and repeat with remaining balls.

The removed milk balls will be transferred to the rosewater sugar syrup. Leave the milk balls in syrup in the refrigerator for at least one hour before serving.

Sprinkle with pistachio nuts and decorated with gold leaf.

Go To Page: 1 2