The dumplings are rolled by hand and fried slowly at a low temperature, which is the step most kitchens rush. Too hot and the outside browns before the centre has cooked, leaving a raw core. Slow, and the whole dumpling cooks through and colours evenly.
They then rest in warm cardamom syrup until they have drunk it right to the middle. Press a spoon into one and it should give way immediately and be uniformly soaked, not dry at the centre. We serve them warm, two to an order — enough to finish on your own or share at the end of a meal.
How We Cook Gulab Jamun
Low and slow in the pan, then a long soak in warm syrup. There is no shortcut to either. We keep them warm rather than chilled, because a cold gulab jamun firms up and loses the soft texture that is the whole appeal.
What to Eat It With
Best straight after something hot like lasaniya bataka, when the sweetness has real chilli to balance. If you would rather a traditional Gujarati sweet, try the sukhdi or the bhakhri churmu from the same section.
When to Order Gulab Jamun in Hamilton
Finishing a Kathiyawadi Meal
Sweet and syrupy — exactly what the palate wants after a plate of garlic and red chilli.
Sharing at the End
Two pieces to an order, easy to split at the end of a table dinner.
Anyone With a Sweet Tooth
Vegetarian, egg-free and about as comforting as Indian dessert gets.
