AT A GLANCE
"I wanted a traditional dessert on the menu, and this ticks the box. Gemma, our pastry chef, perfected it and added a saffron syrup," says D'Sylva.
|01||For saffron syrup, stir ingredients and 500ml water in a saucepan over medium-high heat until sugar dissolves. Bring to the boil, reduce heat to medium and simmer until a light syrup forms (15-20 minutes), then set aside and keep warm.|
|02||Combine milk powder, semolina, flour and baking powder in a bowl and make a well in the centre. Add ricotta and 80ml clarified butter, rub in with your hands, then add milk and mix to form a dough, adding a little extra milk if necessary. Turn out onto a lightly floured work surface and knead lightly to form a smooth dough (1-2 minutes), cover with a tea towel and rest for 15 minutes.|
|03||Roll 20gm pieces of dough into balls, keeping remaining dough covered, and place on a lightly floured tray. Cover with a tea towel until required.|
|04||Heat remaining clarified butter in a saucepan to 120C. Fry balls in batches until golden all over (12-15 minutes). Drain with a slotted spoon and transfer to saucepan of saffron syrup. Serve gulab jamun warm or at room temperature with syrup drizzled over and topped with silver leaf.|
Note Smooth ricotta is available in tubs from supermarkets. It has a wetter consistency than ricotta from the deli counter and is perfect for this recipe. Silver leaf is available from select delicatessens and art supply stores.
KRACHER BEERENAUSLESE WELSCHRIESLING & CHARDONNAY BLEND 2009, BURGENLAND. , suggested by TRAVIS HOWE