Gulab Jamun With Mandarin Syrup
Gulab Jamun With Mandarin Syrup
Sarah ToddFull 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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