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Ingredients Jump to Instructions ↓

  1. Rose and cardamom syrup

  2. 400g caster sugar

  3. 600ml water

  4. 4 green cardamom pods

  5. 4 black cardamom pods

  6. 50ml rose water

  7. Gulab jamun

  8. 100g full cream milk powder

  9. 35g self-raising flour

  10. tsp bicarbonate of soda

  11. 2 tbsp melted ghee

  12. 3 tbsp full cream milk

  13. 1200g ghee, for deep frying

  14. Saffron yoghurt ice-cream

  15. 6 egg yolks

  16. 135g caster sugar

  17. 1 tsp saffron threads, soaked in

  18. 2 tbsp hot water

  19. 200ml pouring cream

  20. 200ml full cream milk

  21. 200ml Greek yoghurt

  22. Silver leaf and crushed pistachios, to serve

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Instructions Jump to Ingredients ↑

  1. To make the rose and cardamom syrup, add all the ingredients together in a large saucepan and stir over heat until all the sugar dissolves. Continue to simmer for a further 5 minutes. Keep this syrup warm as you prepare the gulab jamun.

  2. To make the gulab jamun, sift together the dry ingredients and stir through the melted ghee. Add the milk, a tablespoon at a time, until a firm dough forms. Roll the dough into 20g golf ball-sized balls. This mixture should make about 10 balls.

  3. Heat the ghee to 165°C and fry the balls, a few at a time, until they are the dark brown colour of a rich mahogany on the outside and cooked through. Drain well and transfer to the warm syrup for 30 minutes.

  4. For the saffron and yoghurt ice-cream, beat the egg yolks and sugar together until pale and doubled in size.

  5. Mix the cream, milk and saffron thread soaking water (reserving the threads) in a saucepan and bring to just below the boil. This milk mixture should be a rich yellow colour.

  6. Slowly pour the mixture over the egg yolk and sugar, whisking continuously to combine, and strain the mixture back into the saucepan.

  7. Add the reserved saffron threads and stir over heat until the mixture reaches 82°C and thickens slightly. Beat through the yoghurt, chill the mixture and churn in an ice-cream machine.

  8. Serve the soaked gulab jamun balls topped with a little edible silver leaf, crushed pistachios and a scoop of the saffron yoghurt ice-cream.

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