My husband and I left India in 1997 and settled in Sydney. Suddenly, I needed to learn how to cook! I spent hours on the phone with my mother-in-law trying to get the flavours, textures and cooking times just right. As time went on I grew more confident in my cooking, and today I have friends and relatives who come to me for Indian cooking advice.
I learnt how to cook gulab jamun from friends. It was trial and error, like most of my cooking. Compared to other Indian sweets, making gulab jamun is comparatively easy if you get the measurements right – plus everyone loves it! I always make it for Diwali, the Festival of Lights, but often cook it to accompany dinner. Where I’m from there is no concept of entrées, mains and desserts, and sweets are eaten as part of the main meal. We love the mishmash
of sweet and savoury, hot and cold, all together in the one meal.
-Kashmira Sachania
