I woke up dreaming of Gulab Jamun, a delicious North Indian sweet of fried dough soaked in condensed milk and flavored with rosewater from Rasika in Washington DC, where gulab jamun is served with cardamom-spiced ice cream. Lesson learned: When the maitre d’hotel lovingly offers a dessert sampler, say yes, even if you’ve already had the tandoori chicken with black garlic, spinach palak paneer, minced lamb kebab, and English peas with Cabbage (which I wrote about in a recent post). Relax and order a glass of the house-candied ginger Champagne cocktail and make sure to make a note to ask for Farhad, the graceful old-school server who will treat you like a queen.
After a quick call to the restaurant, it seems that Rasika’s chef uses condensed milk and rosewater. The restaurant confirmed their gulab jamun is “like a doughnut, flavored in cardamom and rosewater and soaked with cardamom. It’s North Indian. The chef, Vikram Sunderam from Mumbai, worked at the famed Bombay brasserie in London for 14 years.” A 2009 James Beard nominee, we’re fortunate to have him on this side of the ocean. Rasika is the place to come for full-mouth flavor.
I usually take my own photos, but the restaurant was too dark for a great shot. I love the abundance in this image from wikipedia:
Now, I’m searching for a recipe so I can try my hand at making these beautiful and satisfyingly sweet treats. Has anyone out there made them?