Gulab jamun and English summer fruits recipe
 vegetable oil, for deep frying225g/8oz powdered milk110g/4oz plain flour1¼ tsp baking powder½ tsp bicarbonate of soda350ml/12fl oz double cream25g/1oz butter, melted 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 water200g/7oz caster sugar1 lemon, juice only 75ml/3fl oz water 200g/7oz caster sugar 1 lemon, juice only 150g/5oz strawberries, hulled150g/5oz raspberries4 tbsp icing sugar 150g/5oz strawberries, hulled 150g/5oz raspberries 4 tbsp icing sugar Method 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. Preheat the vegetable oil in a deep fat fryer to 170C/350F. 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. 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 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. 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. 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. 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. 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. 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. Place the strawberries and raspberries onto a large serving dish and top with the gulab jamun.