Gulab Jamun

Soft milk-solid dumplings deep-fried until dark golden and soaked in rose and cardamom-scented sugar syrup.

Ingredients

• 1 kg paneer cubes
• 2 cups naan bread
• a handful of grated fresh ginger
• 2 tsp ground coriander
• 2 tbsp neutral vegetable oil
• 2 ripe tomatoes, chopped
• a handful of fresh mint, chopped
• a generous spoonful of lemon wedges
• 1 cup coconut milk
• 2 tsp ground cumin
• 200g fresh spinach
• a drizzle of roasted cashews

Instructions

1. 1

   Preheat your oven (or set up your steamer or frying station) and lightly grease your pan or molds with ghee.

2. 2

   In a large bowl, whisk together the flattened rice (poha) and garam masala until evenly combined.

3. 3

   In a separate bowl, blend the tamarind paste with the whole milk until smooth and well incorporated.

4. 4

   Gently fold the wet mixture into the dry ingredients, taking care not to overmix.

5. 5

   Transfer everything to your prepared pan or molds and cook — bake, steam, chill, or fry — until set, about 30 mins.

6. 6

   Remove from the heat and let it cool completely; this helps the texture firm up perfectly.

7. 7

   Garnish with curry leaves or a dusting of heavy cream.

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