Deliciously Sweet Gulab Jamuns

Ingredients for the Gulab Jamuns - approximately 16 balls 

• 8 slices of white bread - yields approximately 3 cups of white bread crumbs 

• ½ cup raw cashews 

• 2 tblsp of water 

• 2 tblsp of chopped nuts for garnishing (pistachios, almonds or walnuts) 

• Vegetable oil for frying 

Ingredients for the syrup 

• 2 cups water 

• 1½ cups white sugar 

• 8 green cardamom pods 

• 2 tsp rose extract – optional (available at Woolworths) 

Method (For The Sugar Syrup)

1. Crush the cardamom pods in a mortar and pestle or if you don't have one, you can use a rolling pin. Set aside the black cardamom seeds in a small bowl to place in the syrup.

2. You can dispose of the green casings into the greens bin, but you might like to keep one or two to put in the syrup, to further enhance the cardamom flavour. 

3. In a pot, combine the sugar and water and on low heat, stir occasionally.

4. Mix in the crushed black cardamom seeds and bring to the boil and allow to simmer for another 5 minutes. Turn off the heat.

5. Add the rose extract and stir. Adding the rose syrup at the end, helps preserve the delicate floral aroma. 

Method (For the Gulab Jamuns)

1. Slice off the crusts and tear the bread slices in to pieces and blitz in a food processor or a blender to make breadcrumbs.

2. Remove the breadcrumbs from the food processor and put it in a large bowl. 

3. Place the cashews and two tablespoons of water in a food processor and blitz until a smooth cashew cream is formed. 

4. Mix in the cashew cream with the breadcrumbs and form a soft, smooth pliable dough.

5. Divide the dough into approximately 16 portions. Roll into a round ball that are smooth in shape, with no visible cracks. 

6. Heat the vegetable oil in a fryer and once it’s hot enough, on a low flame fry the balls placing in approximately 5 at a time. Make sure the heat is on low heat, so that the gulab jamuns cook through and don’t brown too quickly.

7. Use a metal slotted ladle to gently roll them around in the oil so that they are evenly browned all over. 

8. Once they become a deep reddish/brown colour, remove them from the oil and place on a plate lined with a paper towel.  

9. Once they have all been fried, with a cake tester, poke holes in each of the balls so that the sugar syrup will be absorbed throughout. Place the balls in the sugar syrup and allow them to be immersed in the syrup for at least 4 hours.  

10. Serve the gulab jamuns warm in small bowls, adding a few tablespoons of the sugar syrup on top and then garnish with 1 teaspoon of crushed nuts.