The Vegetarian Curry Bible

Gulab Jamons

Dessert

by Kris Dhillon

Mmmm, these are surely the

sweetest desserts on earth.

These are very light, soft, sponge-like sweets soaked in a light, flavoured syrup.

They are easy to make and a delicious conclusion to a spicy meal. Serve warm or

cold.

Allow three to four per person and sprinkle with a little brandy for a really special

sweet.

Makes 16.

Preparation and cooking time: 30 minutes approx.

Ingredients:

For syrup:

•

8 oz (225g) granulated sugar

6 green cardamoms

4 cups water

For Jamons:

•

6 tablespoons full fat milk powder

2 tablespoons self-raising flour

1 tablespoon melted butter

A little cold milk to bind

Oil for deep frying

Method:

Put the sugar, cardamoms, and water into a pot and bring to the boil. Turn

down the heat and simmer the syrup for about 15 minutes.

Meanwhile sift the milk powder and flour into a bowl. Add the melted butter

and rub into mixture with fingertips until it resembles fine breadcrumbs.

Add the milk a little at a time, drawing in the mixture to form a soft dough.

Put the oil on to heat and divide the dough into 16 parts. Roll each one out in

the palms of your hands into a little ball.

The syrup should be ready by now. Take it off the heat so that it may cool

slightly before having the jamons out into it.

Test the oil by putting in one ball of dough. The oil must only just be hot

enough to make the dough rise to the surface after a few seconds and to fry it

very gently. Adjust as necessary.

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