- vegetable oil, for deep frying
- 225g/8oz powdered milk
- 110g/4oz plain flour
- 1¼ tsp baking powder
- ½ tsp bicarbonate of soda
- 350ml/12fl oz double cream
- 25g/1oz butter, melted
- 75ml/3fl oz water
- 200g/7oz caster sugar
- 1 lemon, juice only
- 150g/5oz strawberries, hulled
- 150g/5oz raspberries
- 4 tbsp icing sugar
- Preheat the vegetable oil in a deep fat fryer to 170C/350F.
- Place the milk powder, flour, baking powder and bicarbonate of soda into a bowl and mix to combine.
- Add 100ml/3½fl oz the cream and mix well.
- Add the butter and as much extra cream as necessary to form a soft, slightly sticky dough.
- Roll the dough into small balls and carefully place into the deep fat fryer. Fry for 2-3 minutes until golden and completely cooked through. Carefully remove the cooked balls with a slotted spoon and drain on kitchen paper.
- For the syrup, place the water, sugar and lemon juice into a pan over a medium heat and bring to the boil. Reduce the heat and simmer for 1-2 minutes.
- Carefully place the jamun balls into the syrup and roll around to completely coat. Remove from the heat and leave to absorb the syrup for ten minutes.
- To serve, place the strawberries and raspberries into a bowl and sprinkle with the icing sugar, stirring gently to coat evenly.
- Place the strawberries and raspberries onto a large serving dish and top with the gulab jamun.