Rose and pistachio gulab jamun
- December 2019
- Makes 20 balls
- Hands-on time 45 min
Gulab jamun are essentially deep-fried dough balls which are soaked in a sweet syrup – so they’re not for the faint-hearted!
Georgina Hayden, who created this recipe, says: ”sweet, sticky, rosewater-scented gulab jamun are one of my favourites: they’re brilliant small bites to nibble on at a party. You can always make them into more of a pudding by serving them with a dollop of crème fraîche or ice cream”.
- 5.2g (1.4g saturated)
- 16.9g (14.2g sugars)
Instead of rosewater, use orange blossom water or the seeds from ½ vanilla pod.
Keep the sweets in their syrup, covered, in the fridge for up to 2 days. Bring to room temperature to serve.
Gulab jamun are sticky, deep-fried dough balls flavoured with floral syrup.
Rate & review