Indian Sweet Sponge Balls
ready in 2 h. 45 min.
- For the syrup
- 6 Cardamom (crushed with seeds removed)
- 2 whole cloves
- 1 ½ cups caster sugar
- 1.333 cups water
- 1 tsp Rose water
- For the gulab dough
- 1 cup dried Milk powder
- 0.333 cup all-purpose flour
- ½ tsp Baking powder
- 1 Tbsp Whole milk
- 1 Tbsp melted Ghee (plus extra for oiling)
- 5 cups vegetable oil (for deep-frying)
- To serve
- ½ cup shelled Pistachio (roughly chopped)
For the syrup: Grind the cardamom seeds and cloves until powdery; add to the sugar and water in a saucepan.
Heat over a medium heat until the sugar has dissolved; increase the heat and bring the syrup to a boil for 2-3 minutes until thickened.
Remove the syrup from the heat and stir in the rose water before straining through a sieve into a clean jug. Cover and set to one side.
For the gulab dough: Combine the milk powder, flour, baking powder, and salt in a large mixing bowl. Mix in the milk and ghee until a dough starts to form; mix in a little more milk if it’s too dry, taking care not to over-mix.
Pinch off small balls of the dough and roll between oiled palms into balls. Arrange on a tray and cover with a towel.
Heat the vegetable oil in a large, heavy-based saucepan to 180°C | 350F. Deep-fry 4 - 5 of the dough balls at a time until golden brown all over. Remove with a slotted spoon and place in a baking dish.
Pour over most of the prepared syrup and leave the gulab jamun to soak for 2 hours. Serve with pistachios and the remaining syrup on the side.