Goat Milk

Happy Diwali!

Recipe to celebrate the vibrant Hindu festival of lights.

Gulab jamun are a popular classic Indian sweet originally made of milk solids, sugar, water rose and cardamom powder.

These sticky-sweet deep-fried dough balls aren’t for those on a diet, but are an authentic Indian sweet.

This recipe requires 1-2 hours Preparation time, less than 10 mins Cooking time, and Serves 2.

 

Ingredients:

For the dough balls

• 350ml/12fl oz #CommissionsEarned goat milk
• 225g/8oz #CommissionsEarned powdered milk
• 25g/1oz  butter, #CommissionsEarned  melted
• 110g/4oz plain flour
• 1¼ tsp baking powder
• ½ tsp bicarbonate of soda
• vegetable oil, for deep frying

For the sugar syrup

• 200g/7oz caster sugar
• 100ml/3½fl oz water
• few strands saffron

To serve

• 1 tbsp chopped pistachio nuts
• 1 tbsp flaked almonds, toasted in a pan

 

Directions:

• For the dough balls, mix all the ingredients together in a bowl, adding enough extra water to form a soft, sticky dough. Cover with cling film and set aside for 10 minutes. Shape the dough into small round balls.
• Heat the oil in a deep heavy-bottomed frying pan. It is ready when a breadcrumb dropped in will sizzle gently in it. (*Caution: hot oil can be dangerous. Do not leave unattended.) Deep fry the balls until golden brown, then remove from the oil with a slotted spoon and set aside on kitchen papper to drain.
• Make a sugar syrup by heating the sugar and water together with the saffron until the sugar has dissolved and the mixture is syrupy.
• When the dough balls are cool, add to the syrup and leave to soak for about 1 hour.
• Garnish with chopped pistachio nuts and flaked almonds and serve.