Why Indian Milk Dumplings?
If you have had time to read about my splendid dining time at Arjuna an Indian restaurant in the Blue Mountains, you will know that I confessed to not being a fan of Indian desserts.
I was, however tempted to try Arjuna's desserts as my meal was so great. I tried their Gulab Jamun and fell in love.
Made from milk powder, flour and cream these cakes are slightly heavier than a donut and alone are not sweet, making them the perfect vehicle to soak up a decadent syrup. The syrup is made from sugar and water and flavoured with cardamon, rose water and sometimes saffron.
Traditionally served at ceremonies or weddings, it is easy to see why they are special. Besides tasting beautiful, there is a balance of delicateness and sweetness with floral rose water and earthy cardamon that send you into a Indian fairytale world of exotic wealths and beauty.
I can confess that I am now a fan of Indian desserts, particularly Gulab Jamun!
3 cups caster sugar
3 cups water
6 green cardamon pods, bruised
2 tablespoons rose water
1 ½ cups (180g) full cream milk powder
¾ cup (115g) plain flour
2/3 cup (160ml) pure cream
To make the syrup place the sugar and water in a large saucepan over low heat. Cook, stirring, for 5 minutes or until the sugar dissolves. Add the cardamon and rose water and leave to steep while you make the cakes.
To make the cakes combine the milk powder and flour in a bowl. Add the cream and stir until combined. This dough is quite dense and will take some time to form together.
Divide the dough into 20 portions and roll into balls.
Heat the vegetable oil n a large saucepan to 160°C (or until a cube of bread turns golden in 15 seconds). Deep fry cakes in batches of 6 for 3-6 minutes of until deep golden and cooked in the middle.
Transfer to a plate lined with paper towel to drain.
Place the cakes in the warm syrup and leave to soak for 30 minutes.
To serve heat for a few minutes and serve with a good spoonful or two of syrup.