Ramadan Treats is a segment covering personally loved recipes from the public, some of whom chose to remain anonymous. We bring you these recipes as they are made with love, and care, and bound to be a special treat this Ramadan.
"These can be made ahead and refrigerated to be served as a dessert for days."
For Sugar Syrup:
2 1/2 cups water
2 cups sugar
2 pods cardamom (tips cut off)
1 2-inch piece of cinnamon
For Gulab Jamun:
3/4 cup plain flour
1 cup full cream milk powder
1 1/2 teaspoon baking powder
1 large egg
3 tablespoon vegetable oil
2 tablespoon sugar
2 tablespoon water
For Sugar Syrup:
- Put a pot on medium heat
- Add in water
- Once water heats up a little, add in sugar, cinnamon and cardamom
- Stir all together and make the sugar dissolve
- Bring to a boil, remove from heat and set aside
For Gulab Jamun:
- Sieve together flour, milk powder and baking powder into a large mixing bowl
- In a separate small bowl, whisk together the egg, sugar, water and oil
- Pour it into the flour mix and with a spatula mix it all together till well combined
- Cover and let the mixture rest for five minutes
- Lightly oil your palms to reduce stickiness, and form even sized balls with the mixture, making sure it is smooth on the outside
- Deep fry the balls on very low heat
- Once the balls are browned, remove from oil, drain excess oil, and transfer to the sugar syrup
- Soak in the syrup for a minimum of 30 minutes before serving
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