When in London go to Indian restaurants which serve Gulab Jamun. Yes, it's fried dumplings soaked and served in syrup, made from dried milk powder and flour and butter, not as healthy as fruit. But it is so delicious. Now you can buy it in many supermarkets, in London, England, and in Mustapha's supermarket in the big department store in Little India in Singapore.
In London the brand I know is Royal. If you look at the bottom of the packet, before you open it, not afterwards - just a minute whilst I wipe the table - You'll find that the Royal brand is made in Southall. If you drive through Southall its a very Indian area with lots of Indian (mostly Bangladeshi or Pakistani) halal eating places, as well as Hindu vegetarian ones, and saree shops. The old buildings are being replaced by modern blocks, some basic, others quite luxurious, many with clothes drying over the balconies on the shopping streets. Very Indian. In my area we have just written no clothes hanging over balconies into all the tenants' leases. No need for that if the tenants have washer-dryer machines and drying racks and slatted shelves around the boiler and back balconies. I have wondered off subject. Back to gulab jumun.
Gulab jamun will keep several months unopened but only about three days, according to the packet, after you open it.
In north Harrow there's a supermarket, with initials on the front, which stocks every vegetable and ingredient you could think of.
If you want to make your own, you'll find lots of recipes on the internet and videos on YouTube. I like the wikihow recipe because it explains why last time we tried making it (twenty years ago) the balls disintegrated into the frying pan, and what you do about it. (Make sure no cracks; prevent them or cure them; seal the balls carefully.)
http://www.wikihow.com/Make-Gulab-Jamun
We last bought gulab jamun as a takeaway from Coriander Indian Restaurant in Hatch End. We saw the manager. We'd previously eaten in the restaurant and been told they had no Indian desserts left, only ice creams. It seems that what happened was the gulumb jamun were in the other fridge. I am wondering whether that means only unopened packets, in a freezer. The restaurant manager explained to us that desserts such as Rasmali are a nuisance if they are not finished and you end up with food going off, so you end up eating it yourself. (OK - I'll work in a restaurant. I don't mind eating it myself.) So if you want enough portions to make it worthwhile for them to open a whole packet, and/or warn a restaurant in advance that you want a large order of gulab jamun, or if you go in early on a busy day, you might stand more chance.
Failing that, you'll have to make your own.
Coriander Restaurant
Uxbridge Road
Hatch End
In London the brand I know is Royal. If you look at the bottom of the packet, before you open it, not afterwards - just a minute whilst I wipe the table - You'll find that the Royal brand is made in Southall. If you drive through Southall its a very Indian area with lots of Indian (mostly Bangladeshi or Pakistani) halal eating places, as well as Hindu vegetarian ones, and saree shops. The old buildings are being replaced by modern blocks, some basic, others quite luxurious, many with clothes drying over the balconies on the shopping streets. Very Indian. In my area we have just written no clothes hanging over balconies into all the tenants' leases. No need for that if the tenants have washer-dryer machines and drying racks and slatted shelves around the boiler and back balconies. I have wondered off subject. Back to gulab jumun.
Gulab jamun will keep several months unopened but only about three days, according to the packet, after you open it.
In north Harrow there's a supermarket, with initials on the front, which stocks every vegetable and ingredient you could think of.
If you want to make your own, you'll find lots of recipes on the internet and videos on YouTube. I like the wikihow recipe because it explains why last time we tried making it (twenty years ago) the balls disintegrated into the frying pan, and what you do about it. (Make sure no cracks; prevent them or cure them; seal the balls carefully.)
http://www.wikihow.com/Make-Gulab-Jamun
We last bought gulab jamun as a takeaway from Coriander Indian Restaurant in Hatch End. We saw the manager. We'd previously eaten in the restaurant and been told they had no Indian desserts left, only ice creams. It seems that what happened was the gulumb jamun were in the other fridge. I am wondering whether that means only unopened packets, in a freezer. The restaurant manager explained to us that desserts such as Rasmali are a nuisance if they are not finished and you end up with food going off, so you end up eating it yourself. (OK - I'll work in a restaurant. I don't mind eating it myself.) So if you want enough portions to make it worthwhile for them to open a whole packet, and/or warn a restaurant in advance that you want a large order of gulab jamun, or if you go in early on a busy day, you might stand more chance.
Failing that, you'll have to make your own.
Coriander Restaurant
Uxbridge Road
Hatch End
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