Gulab Jamun With Mandarin Syrup

Gulab Jamun With Mandarin Syrup

Prepare to indulge in the sweet delight of homemade gulab jamun. Serve these syrup-soaked treats warm or at room temperature, adorned with your favourite toppings for a truly indulgent experience.

CHEF

Sarah Todd

cuisine

Indian

cooperated brands

Delite Mandarins

Norco

Gulab Jamun With Mandarin Syrup

Gulab Jamun With Mandarin Syrup

Full Recipe In details

Ingredients

INGREDIENTS (GULAB JAMUN)
  • 100g milk powder, unsweetened
  • 60g plain flour
  • 1⁄2 tsp baking powder
  • 2 tbsp ghee
  • Oil for frying
INGREDIENTS (MANDARIN GLAZE)
  • 1⁄3 cup fresh Delite Mandarin Juice
  • 2 teaspoons Delite Mandarin Zest
  • 1 cup sugar
  • Slivered pistachios
  • Icing sugar
  • Norco Dollop Cream
  • Caramelised mandarin rind

Methods

  • Make syrup by adding juice, sugar and zest into a small saucepan and reduce to a syrup
  • Place all ingredients for gulab jamun in a ball and knead until smooth. Coat your hands with a little oil and roll into 3 cm balls and fry in oil at 160 degrees, spinning continuously until golden the entire way around.
  • Immediately place gulab jamun into the syrup whilst hot and allow to soak up the syrup for 3 hours. Serve warm or at room temperature with all the toppings.

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