Standard Recipe Card

Name of Dish: Gulab jamun Portion Nos: 20

Portion Size: 100 grams
Cooking Method
Used:
Equipment Pestle, mortar, grinder, bowl, karahi
Used:

Documentation: ☐ Photos ☐ Recipe Card with food preparation list ☐ Workflow schedule ☐
Other
Ingredients Weight kg/l/unit
For the syrup
green cardamom pods, lightly squashed with the side of a 30 grams
knife
600g caster sugar 800 grams
rosewater 20 ml
saffron strands, soaked in 2 tbsp warm water for 1 hr 50 grams
sp chopped pistachios. 100 grams
For Gulab Jamun:

full-cream milk powder 100 grams

plain flour 300 grams
baking powder 5 grams
softened unsalted butter 100 grams
ghee 1 kg
natural yogurt 50 grams
squeeze of lemon juice 50 ml
sunflower oil 100ml
Cookery Method/Cooking Steps:
To make the syrup, gently heat the cardamom, sugar and 500ml water in a saucepan. Don't let the water
boil before the sugar has dissolved.
Simmer for 10 mins, then cool.
Gradually add the rosewater, saffron and a little of its soaking liquid until you have a subtly flavoured
syrup. Set aside.
Sieve the milk powder, flour and baking powder into a mixing bowl and stir in the cardamom and sugar
mixture
Rub in the ghee or butter using fingertips until the mixture resembles coarse
Add the yogurt, lemon juice and enough milk to form a soft dough, taking care not to overwork the
mixture.
Oil hands with a little sunflower oil and shape small portions of the dough into walnut-sized balls, about
3cm in diameter and 20g each. Make sure the dumplings are smooth and have no cracks or folds.
Reheat the syrup until it comes to the boil, then turn off the heat and cover with a lid.
Heat the ghee in a karahi to 130C or until a small piece of dough dropped in turns golden in 40 seconds.
Fry the balls, in batches, over a medium heat for 5-7 mins, moving them around until they are an even,
deep brown. Remove from the saucepan using a slotted spoon, then drain on kitchen paper. Add to the
warm syrup, leaving them to soak for 2-3 hrs or preferably overnight
When ready to eat, warm the gulab jamun through in a wide saucepan, spooning over the syrup. Serve
piping hot with the pistachios scattered over.