This recipe has a long history for me as it was the first dish I ever made with my mother. I hope you enjoy it as much as I have over the years. "This is nothing like the sticky, stodgy Gulab Jamun I remember having at the local Indian restaurant every week at university! It's a delicately spiced dish with that cooling, intriguing saffron-infused accompaniment. Because of that spice element, I wouldn't want to overpower it with tonnes of sweetness and botrytis fruit character, so a lighter, late harvest white might be the go here. We're looking for that fruit to be an accent here, rather than a dominating character, and the floral, spiciness of a Muscat suits well." - Dan Coward
Rose and cardamom syrup
- 400 g caster sugar
- 600 ml water
- 4 green cardamom pods
- 4 black cardamom pods
- 50 ml rosewater
- 100 g full cream milk powder
- 35 g self-raising flour
- ½ tsp bicarbonate of soda
- 2 tbsp melted ghee, plus extra for deep-frying
- 3 tbsp full cream milk
Saffron yoghurt ice-cream
- 6 egg yolks
- 135 g caster sugar
- 200 ml pouring cream
- 200 ml full cream milk
- 1 tsp saffron threads, soaked in 2 tbsp hot water
- 200 ml Greek yoghurt
- silver leaf and crushed pistachios, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Soaking time 30 minutes
Drink Best's Great Western Late Harvest Muscat 2009, Grampians, Vic
To make the rose and cardamom syrup, add all the ingredients together in a large saucepan and stir over heat until all the sugar dissolves. Continue to simmer for a further 5 minutes. Keep this syrup warm as you prepare the gulab jamun.
To make the gulab jamun, sift together the dry ingredients and stir through the melted ghee. Add the milk, 1 tbsp at a time, until a firm dough forms. Roll the dough into 20 g golf ball-size balls. This mixture should make about 10 balls.
Heat the ghee to 165°C and fry the balls, a few at a time, until they are the dark brown colour of a rich mahogany on the outside and cooked through. Drain well and transfer to the warm syrup for 30 minutes.
For the saffron and yoghurt ice-cream, beat the egg yolks and sugar together until pale and doubled in size.
Mix the cream, milk and saffron thread soaking water (reserving the threads) in a saucepan and bring to just below the boil. This milk mixture should be a rich yellow colour.
Slowly pour the mixture over the egg yolk and sugar, whisking continuously to combine, and strain the mixture back into the saucepan.
Add the reserved saffron threads and stir over heat until the mixture reaches 82°C and thickens slightly. Beat through the yoghurt, chill the mixture and churn in an ice-cream machine.
Serve the soaked gulab jamun balls topped with a little edible silver leaf, crushed pistachios and a scoop of the saffron yoghurt ice-cream.