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Rosewater (gulaab)
milk balls are first deep-fried and then poached in
a rosewater sugar syrup. Light and delicately
flavored, they are a fragrant way to end an Indian
meal. When first added to the oil, they will sink to
the bottom of the pot. If the temperature is
correct, they will rise to the surface within a
minutes. Do not fry them too quickly or they will
not cook through.
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Ingredients: |
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21/4 cups
21/2 cups
1/4
3
1 tbsp
11/4 cups
1/2 cup
2 tbsp
5-6 tbsp
14
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superfine sugar
water
lemon of juice
cardamoms, bruised
rosewater
dried milk powder
self-rising flour
baking powder
cold water
pistachio nuts, shelled
oil, for deep-frying
chopped pistachio nuts, to serve
edible gold leaf, to decorate |
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Method:
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First make the
sugar syrup. Put the sugar and water into a
saucepan and heat until the sugar dissolves. Add
the lemon juice and cardamoms, and boil to a
thick syrup. Remove from the heat and set aside
half of the syrup, leave to cool, then add the
rosewater. Return the remaining syrup to the
heat and simmer gently.
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Sift the milk
powder, flour, and baking powder together. Add
some of the water a teaspoon at a time to make a
soft dough, and knead lightly on a floured
surface for 5 minutes. Cover the dough with
plastic wrap and leave for 30 minutes.
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Divide the mixture into 14 balls
and stuff each ball with a pistachio. Heat the
oil in a deep-fat fryer until a cube of bread is
golden brown in 4 minutes. Add 4 balls to the
oil and fry slowly, turning occasionally, until
they are evenly reddish brown.
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Remove the cooked balls with a
slotted spoon and immediately place them in the
saucepan with the sugar syrup. Simmer gently for
5 minutes. Repeat with the remaining milk balls.
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Remove the cooked milk balls from
the simmering sugar syrup and place in the
cooled rosewater and sugar syrup. Leave the milk
balls in the syrup, in the refrigerator, for at
least 1 hour before serving. Serve sprinkled
with pistachio nuts and decorated with gold
leaf.
Serves 4 |
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