Gulab Jamuns With Kelly's Of Cornwall

I am sure most of you have already started mourning over weather. No more bright sunny days, no more barbeques, no skirts....its fall time *sad*sad*. I hate these gloomy depressing days. A cup of hot tea or a bowl of dessert is must to uplift my mood. Well someone has said it right- ‘You can’t buy happiness, but you can buy ice-cream and that’s kind of the same thing.’

Recently I was sent vouchers of Kelly’s of Cornwall and I picked the clotted ice-cream. Let me tell you, it deliciously rich and creamy ice cream. This ice-cream is not very sweet and thus I loved it even more. It is made with lashings of clotted cream to give it a smooth, velvety texture and which is why it melts in your mouth.

My husband is very fond of ice-creams, be it summers or winters, he can have ice-cream anytime. He really feels sad for those who do not have ice-cream in winters. Actually, even I don’t understand why will anyone ignore having ice-cream in any season. Why not pair cold chilled ice-cream with lemon cake, brownie, banana pancakes, or simple chocolate sauce and nuts and find that missing comfort in eating *dance*dance.

With festive mood and chilly days in my mind I accompanied the ice-cream with Gulab Jamuns. Gulab Jamuns are so famous and I must declare it as national sweet of India. These little balls are fried and coated in sugar syrup- ah! drops of heaven. And when these hot beauties are matched up with chilled ice-cream, they perform perfect twosome in your mouth *grin**grin*.

Phew! Just stop sulking about the weather and pick up this ice-cream and relish with this hot dessert. I am sure it will boost your mood. Recipe below :)

Ingredients:

For Jamuns:

Milk Powder : 1 cup
All purpose flour : 1/4 cup
Sugar : 2 cups
Baking Powder : 1/4 tsp
Unsalted butter : 1 tbsp
Cardamom Powder : 1/2 tsp
Oil for deep frying

For Syrup:
a few saffron strands (optional)
3 cups sugar
1/2 teaspoon cardamom powder

Method:

For the Sugar Syrup:

In a large pan, combine the sugar with 1 liter of water and bring to a boil.

Simmer over a slow flame till the syrup is 1 string consistency.

Add the saffron and cardamom powder and keep the syrup warm.

For the  Jamuns:

Mix the milk powder with baking powder, flour, unsalted butter and little water, make a smooth dough. Cover it with a lid and set aside for 15 minutes. 
Divide the dough into small smooth balls.

Deep fry in ghee over a medium flame till the jamuns are dark brown in colour (for approx 10 to 12 minutes).

Drain and immerse in the warm sugar syrup. Soak for 30 minutes.

Notes:

Remember softer the dough, softer will be the Jamuns.

If the dough doesn’t come together keep adding few drops of milk.

(Thanking Kelly's of Cornwall for sending vouchers)