Gulab Jamun
Method:
1. Stir the syrup mix and 175ml of water together in a saucepan and bring to a boil. Turn the heat down and simmer for five minutes, then turn off the heat.
2. In a bowl, add 50ml of water to the Gulab Jamun mix. Stir well and then use your hands to bring the mix together to form a dough. Knead gently for 1 minute and then divide the mix into 12 evenly sized pieces. Lightly oil your hands and shape each piece into a smooth ball shape, without any cracks.
3.Heat a deep fat fryer to 180°C (or a pan with 650ml vegetable oil on a low to medium heat, until small air bubbles gently rise to the top of the oil). Fry the Jamuns for 2- 3 minutes, turning regularly, until golden brown. Use a slotted spoon to remove from the oil and allow to drain on kitchen paper for a minute.
4. Carefully put the cooked Gulab Jamun into the sugar syrup, bring to a simmer and cook for 5 minutes, turning occasionally.
5.Remove the pan from the heat and set aside for the syrup to infuse. For a deeper, more authentic flavour, sit the Gulab Jamun in the syrup and allow to soak for four hours or overnight, before serving.
Store in an airtight container and enjoy within 24 hours.
Can be reheated to serve hot if desired.
