India x Mexico
Gulab jamun tres leches
A cake soaked in three milks, crowned with a fourth milk in jamun form. Restraint was never the point.
150 minTime
12 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original538kcalsame
12 gproteinsame
1 gfibresame
150minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
7 steps- 1Whisk egg whites to soft peaks, then beat in 150 g sugar and the yolks. Fold in maida, baking powder, 60 ml milk and vanilla. Bake in a greased 22 cm tin in the oven at 180°C for 28 minutes.
- 2Rub ghee into the milk powder with a pinch of soda and 1 tbsp maida from the bag, then add about 3 tbsp milk to make a soft dough. Roll 20 smooth marble sized balls.
- 3Fry the balls in oil on low heat for 7 minutes, rolling them constantly.
- 4Simmer 180 g sugar with the water for 5 minutes, add rose water, and drop in the warm jamuns. Soak 30 minutes.
- 5Mix evaporated milk, condensed milk, 150 ml milk, cardamom and saffron. Poke the cooled cake all over with a fork and pour the milk over slowly. Chill 2 hours.
- 6Whip the cream with the remaining 20 g sugar and 2 tbsp jamun syrup to soft peaks. Spread over the cake.
- 7Top with halved jamuns and pistachios just before serving.
Serve it like this
Cut a clean square and set it on a cold plate with one jamun half leaning on top. Pour a spoon of saffron milk around the base and scatter pistachio slivers.
