Carrot gulab jambu
Soft milk-powder and carrot dumplings soaked overnight in syrup
These gulab jambu are made with milk powder, grated carrot and a creamy semolina mixture, fried slowly until golden and soaked overnight in syrup so they're soft and juicy all the way through. The carrot gives them a lovely colour and gentle sweetness. Serve them halved, decorated with nuts and rose petals, with fresh cream.
- Total time
- 85 min
- Difficulty
- medium
- Serves
- 20
Ingredients
For the cream mixture
For the carrot mixture
For the syrup
To fry and decorate
Method
0/8 doneStep 1: Mix 2 ⅝ oz medium semolina, 1 tbsp self-raising flour, 2 ½ tbsp milk, ½ cup double cream, 1 tsp coarsely ground cardamom and 1 tsp bicarbonate of soda and leave for 30 minutes so the semolina softens.
30 minStep 2: Put 3 ⅞ oz carrots in a bowl and microwave for 3 minutes. Squeeze out the excess water.
3 minStep 3: Add 5 ½ oz milk powder, 1 pinch saffron, 2 tbsp ghee and the carrot to the cream mixture and knead gently into a soft, smooth dough.
Step 4: Shape into smooth round balls about 3 cm across, with no cracks, so they don't split while frying.
Step 5: Make a one-thread syrup: heat 10 ½ oz sugar and 1 ¾ cups water, stirring until the sugar dissolves, then boil until a drop pressed between finger and thumb forms one short thread (see the sugar syrup recipe). Keep it warm.
10 minStep 6: Heat oil over a low heat and fry the jambu in batches, turning them gently, until evenly golden brown. Low heat cooks them through without burning the outside.
25 minStep 7: Drop the hot jambu into the warm syrup and leave them to soak overnight, turning them now and then.
480 minStep 8: Before serving, lift the jambu out of the syrup, cut them in half and decorate with flaked almonds, flaked pistachios and rose petals. Serve with fresh cream.
Nutrition per serving
- Calories
- 190 kcal
- Protein
- 4 g
- Carbs
- 28 g
- Fat
- 7 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does carrot gulab jambu take?
- About 85 minutes in total: 45 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 20 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of self-raising flour?
- Plain flour + 2 tsp baking powder per 150g (1 cup).
- What can I use instead of milk?
- Oat, soy or almond milk, same amount (use unsweetened for savoury dishes).
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