Gulab Juman🍪

Ingredients

- 250g powdered milk

- 30g butter

- 4g baking powder

- 30g all-purpose flour

40g semolina

- 2 tbsp water

6 tbsp milk

oil to fry

- 400g sugar

5 green cardamom

- 500ml water

- small pinch saffron (optional)

1 lemon, juiced

- pistachios for garnishing

Method

1. Start by mixing the semolina with 2 tbsp of water and set aside.

2. Next, add the butter to the milk powder and using your fingers rub into the milk powder until you have a sandy consistency.

3. Add the flour, baking powder and hydrated semolina to the bowl and mix together.

4. Now, add the milk and mix until you have a thick dough. If the dough doesn’t come together, add a tiny bit more milk.

5. Place a clean towel over the top and rest for 30 minutes.

6. In a pot, add the sugar, water, cardamon, lemon juice and saffron and bring to a simmer, then set aside. 7. Heat the oil to 150c, make small balls slightly smaller than golf balls and fry them until they are a dark golden colour all over. Remove from the oil and let cool for 10 minutes.

8. Add the cooled jamun to the hot sugar syrup and place a lid on top. Let them rest in the syrup for at least an hour before you serve.

9. Garnish with some pistachios and enjoy!