Ingredients
For the gulab jamun:
9 tbsp milk powder
3½ tbsp all-purpose flour
1 tbsp rava/semolina/sooji
1 tsp ghee
1 tbsp ghee for greasing
2 tbsp milk (use more as needed)
¾ tbsp lemon juice
1 large pinch baking soda
Ghee for deep frying
For the sugar syrup:
1½ cups sugar
1½ cup water
4 pods cardamom
1 tsp rose water
¾ tbsp lemon juice
For the brûlée:
1 l whipping cream
500 ml milk
500 ml double cream
430 gm egg yolk
280 gm sugar
8 ml vanilla essence
Preparation
For the sugar syrup:
In a wide pan, take one cup of sugar. To that add one cup of water and get to a boil. Then simmer for four minutes till the sugar syrup turns slightly sticky. Now add cardamom powder, add lemon juice to stop the crystallization process. Cover and keep aside.
For the gulab jamun:
In a large mixing bowl, take milk powder. To that add all-purpose flour and rava, then add a pinch of baking soda. Also add ghee, lemon juice and crumble well.
Slowly add milk little by little and knead well. Knead to a smooth and soft dough. Make small balls, greasing ghee to hands. Make sure there are no cracks on balls.
Heat the ghee on low flame and when the ghee is moderately hot, fry the jamuns. Fry the balls on low flame, stirring in between, until they turn golden brown.
Immediately, drop the hot jamuns into hot sugar syrup. Cover the lid and rest for two hours. The jamuns should double in size.
For the brûlée:
Heat the oven to 120 degree C fan 2.
Pour the whipping cream, double cream, milk and vanilla essence in a pan, and keep it aside.
Mix egg yolk and caster sugar in a mixing bowl and whisk for one minute until pale in colour and a bit fluffy.
Put the pan with the cream on medium heat and bring almost to the boil. As soon as you see the bubbles around the edges, take the pan off the heat. Pour the hot cream into the beaten egg yolk, whisk as you do so.
Set a fine sieve over a large wide jug or bowl and pour the hot mixture through to strain it to void any lumps. Using a big spoon, scoop off all the pale foam that is sitting on the top of the liquid and discard it. Give the mixture a stir.
Pour in enough hot water into the roasting tin to rise about 1.5 centimetres, up the side of the ramekins. Pour the hot cream into the ramekins so that you fill them three-fourth. Place the gulab jamun in this and bake it for 30-35 minutes until the mixture is softly set.
To check, gently sway the roasting tin and if the crème brulee are ready they will wobble a bit like jelly in the middle. Don’t let them get too firm.
Lift the ramekins out of the roasting tin with oven gloves and set them on a wire rack to cool for a couple of minutes only, then put in the fridge to cool completely. This can be done overnight without affecting the texture.
When ready to serve, wipe round the top edge of the dishes, sprinkle one and half teaspoon of caster sugar over each ramekin and spread it out with the back of a spoon to completely cover.
Spray with a little water using a fine spray to just dampen the sugar – then use a blow torch to caramelise it. Hold the flame just above the sugar and keep moving it round and round until caramelised. Serve when the brûlée is firm, or within an hour or two.
Check Chef Atuk Kochhar's recipes here