Rose Syrup Babas Recipe
In India, these delicious babas are called "gulab jamun", meaning "rose balls", because the syrup in which they are soaked is delicately scented with rose water. This recipe originates from the province of Bengal on India's east coast. Bengal is renowned for its desserts, which are often milk-based. Treat yourself and enjoy this example of its sweet delights.
Ingredients
125g (4 1/2oz) powdered whole milk
20g (3/4oz) flour
1/8 teaspoon baking powder
1 tablespoon oil or melted butter
3 to 5 tablespoons cold milk
250g (9oz) caster sugar
2 tablespoons rose water
2 cardamom pods
oil for frying (at least 1 litre (1 3/4pints), depending on the capacity of the vessel used)
Directions
Prepare the dough by combining the milk powder, flour and baking powder in a large mixing bowl. Add the oil or melted butter. Stir briefly, then add 3 tablespoon of warm water and work the dough with your fingertips until smooth and flexible.. If necessary, add a small amount of milk. Knead the dough until it is very elastic.
Roll small pieces of dough between the palms of your hands into balls 1 to 1.5cm (3/8 to 5/8in) in diameter.
Heat the oil in a deep fat fryer or pan to a temperature of 140-160°C (270-325°F). Put one of the ball into the oil. If is sinks to the bottom and resurfaces after one minute, then the oil is at the correct temperature. Add the balls and turn them several times during cooking, until they are golden brown and cooked through. Remove them with a skimming ladle and place them on kitchen paper.
To prepare the syrup, add 250g (9oz) sugar to a lage saucepan with 450ml (15fl oz) water and bringing to the boil. Add the contents of the cardamom pods and cook over a medium heat for 10 minutes. The syrup should be fairly liquid. Remove from the heat, add the rose water and stir. Leave to cool.
Plunge the balls into the syrup and leave them to become saturated with the syrup for at least an hour. Serve warm or cold.
Roll small pieces of dough between the palms of your hands into balls 1 to 1.5cm (3/8 to 5/8in) in diameter.
Heat the oil in a deep fat fryer or pan to a temperature of 140-160°C (270-325°F). Put one of the ball into the oil. If is sinks to the bottom and resurfaces after one minute, then the oil is at the correct temperature. Add the balls and turn them several times during cooking, until they are golden brown and cooked through. Remove them with a skimming ladle and place them on kitchen paper.
To prepare the syrup, add 250g (9oz) sugar to a lage saucepan with 450ml (15fl oz) water and bringing to the boil. Add the contents of the cardamom pods and cook over a medium heat for 10 minutes. The syrup should be fairly liquid. Remove from the heat, add the rose water and stir. Leave to cool.
Plunge the balls into the syrup and leave them to become saturated with the syrup for at least an hour. Serve warm or cold.
