Ingredients

• 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

Directions

• 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.