coffee gulab jamun
These lovely bite-sized desserts are best served piping hot! If you've made them ahead of time, leave them soaking in the syrup and set it to simmer so that the balls puff up and become squishy again before serving with a ladle of hot syrup on top. Makes about 20 balls.
  • 400ml water
  • 1½ cups white sugar
  • 5 green cardamom pods
  • 1 cinnamon stick
  • 120ml espresso
  • 1 cup full cream milk powder
  • ¼ cup cake flour
  • ¼ tsp baking powder
  • 20ml (1 tbsp) ghee
  • 80ml (4 tsp) natural yoghurt
  • 500ml oil for deep frying
How to make it
  1. Make the coffee syrup by putting the water, white sugar, cardamom pods and cinnamon stick in a saucepan over high heat. Stir the mixture until the sugar is completely dissolved, add the coffee, and then let the syrup boil until it is thick and syrupy - if you coat a spatula in the syrup and let it cool, you should be able to drag your finger through it and have a line remain for a couple of seconds.
  2. To make the gulab jamun balls, combine the milk powder, cake flour and baking powder in a large bowl.
  3. Add the ghee and yoghurt to the bowl and combine well using your hands. Don't knead the dough too much, you just want it to come together. You will have a slightly damp dough at the end of this process.
  4. Pinch off walnut sized bits of dough and roll them firmly between your palms to form a round spherical shape. It helps if your hands are lightly covered in ghee as this will stop the dough from sticking to your fingers. Place the balls in a bowl while you repeat this process. Continue until the dough is all rolled up.
  5. Heat some neutral flavoured oil to 160 degrees (Celsius) and fry the gulab jamun three or four at a time. They will be done when the outside is a deep golden brown and they have risen off the bottom of the saucepan to float gently near the surface of the oil.
  6. When the balls are fried, drain them briefly on a piece of kitchen paper and then pop them straight into the warm coffee syrup. Repeat this process until all of the balls are fried.
  7. Leave the balls to soak in the syrup for at least two hours, keeping the syrup warm will help the soaking process. When you're ready to eat, turn the heat up and simmer the balls in the syrup for at least five minutes, so that the gulab jamun become soft and plump.
Recipe by onebitemore at