Week 15: Indian - Gulab Jamun

Awe yes, my favorite week! If you didn’t know already, I LOVE Indian cuisine! I cook curry a few times a month, and we went to The Bombay for our 5th anniversary. The Bombay is a great little restaurant in Lee, Massachusetts and they have one of the nicest buffets on Sunday I have ever seen. They always have what my sister calls “soggy donuts” in the dessert area. Since I add curry powder to many of my recipes, I decided to go the complete opposite direction and do a sweet, so Soggy Donuts it was!



Gulab Jamun is mostly milk, with a wee bit of flour to keep it together. They’re deep fried and then soaked in syrup that can be flavored with saffron, or rosewater, or many other things. I used rosewater.



They didn’t stay round after I put them in the syrup, but they sure tasted good! I used this video for instruction, and it’s pretty easy to follow.