Gulab Jamun

Gulab Jamun is a classic Indian dessert, traditionally made from khoya or skimmed milk powder. As high-quality khoya can be difficult to find in some places, this version uses fresh ricotta. The result? A soft, melt-in-the-mouth texture while retaining the signature, indulgent flavour.

Ingredients:

• 2 1/2 tbsp (20g) all-purpose flour

• 1/8 tsp (0.5g) baking soda

• 3/4 cup (150g) sugar

• 3/4 cup (175ml) water

• 1 tsp (5ml) lemon juice

• 2 green cardamom pods

• A few strands of saffron

• 1 cup (425g) ricotta cheese
  

For Frying:

• Avocado oil (or any neutral oil)
  

Instructions:

1. Prepare the Sugar Syrup:
   

   • Crush the cardamom pods and saffron strands using a mortar and pestle to form a powder.

   • In a pot, combine the sugar and water. Bring to a boil, then reduce to a simmer until the syrup thickens slightly and reaches a sticky, one-thread consistency.

   • Stir in the crushed saffron, cardamom, and lemon juice. The lemon juice helps prevent the syrup from crystallising as it cools. Set aside.
     

2. Make the Gulab Jamuns:
   

   • In a heavy-bottomed pot, cook the ricotta cheese on medium/high heat for approximately 5 minutes, until smooth.

   • Add the flour and baking soda. Mix well until the dough is soft and smooth.

   • Divide the dough into equal portions. Grease your hands with oil and roll each portion into a smooth ball.
     

3. Fry the Gulab Jamuns:
   

   • Heat the oil in a deep frying pan. Once hot, reduce the heat to medium/low. Fry the jamuns in batches, turning gently until golden brown, ensuring they cook slowly and evenly.
     

4. Soak in Sugar Syrup:
   

   • Place the warm jamuns in a shallow dish with the sugar syrup. Allow them to soak fully for at least 4 hours, but preferably overnight in the fridge.
     

5. Serve:
   

   • Gently reheat the syrup and the Gulab Jamuns. Serve and enjoy!