A couple of weeks ago in preparation for Eid I spent countless happy hours in the kitchen making tonnes of sweet indian delicacies, as well as other baked goodies.
First of all I have to explain the different forms of gulaab jambus that I grew up eating. The first being the round glossy brown balls of spongy goodness that are soaked over night in syrup. My Grandmother, bless her soul, used to make the most perfect gulaab jambus this way. Well needless to say, my attempt at making this version did not go so well. Feeling slightly defeated, I decided to make the gulaab jambus I know best. I would describe these as fried oval-shaped dumplings, dipped briefly in syrup and rolled in desiccated coconut.