Tida from Taste had called us in utmost excitement, and to our own surprise, we were just planning to make Gulab Jamun on that day. Taste is an online gourmet food publication by the the famous boutique caterer Purple Sage and their marketing team. They had contacted us saying that the issue will feature festive desserts made by chefs from around the world!
As it was a monthly newsletter cum eMagazine, Taste is not your usual food publication, but a shorter and sweeter one, featuring the passionate people behind the interesting food joints around Singapore. Every month they also feature an event of their own the show cases their food and décor.
In this interview, we had freshly rolled some fresh gulap jamun for frying and dipping into the raw sugar syrup, infused by cardamom. The simple ingredients involve milk powder (what makes the gulap jamun super tasty and tender), a little bit of white flour, ghee for deep frying the mini pancake/doughnut balls, raw sugar and cardamom.
It is something that once you get the hang of it, a simple and decadent dessert is only less than an hour away.
The Taste team loved and it and said it was the best they've had! On the outside we were really pleased, but on the inside, we were jumping up and down ecstatically!
Happy Reading.
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