Many years ago a friend’s parents owned an Indian restaurant in Parramatta. His Dad did most of the cooking, but it was his Mum who taught me to make the classic Indian sweet gulab jamuns. This is very close to the recipe Mrs D’Souza gave me, though the addition of pomegranate is my idea, I like the colour the jewel-like seeds add. The best way to check that the oil is the right temperature is to fry one ball first – it should take about 3 minutes to turn dark golden brown. You can store the dumplings refrigerated in their syrup for several days and gently reheat before serving. Matching a wine with such a sweet dessert can be a challenge, so I tried a fruit liqueur that we brought back from Emilia-Romagna, Bargolino from Liquorifico Colombo (made from tiny prunes), and the higher alcohol cut through the sweetness perfectly.
Serves 4 (makes about 15 balls)
Rosewater & Cardamom Syrup
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