Name: Gulab jamun cake
Total time: 2 h
Yield: 10
Cuisine: Indian
Ingredients: 150g unsalted butter, melted, plus extra for the tin; 300g Nice or digestive biscuits; 1 tsp grated nutmeg; 1 tsp ground cinnamon, plus extra to serve; 397g tin caramel dulce de leche; 2-3 large ripe bananas, sliced; 300ml double cream, whipped to soft peaks; cocoa powder, to serve (optional); 750g caster sugar; 6 green cardamom pods, bashed; 1 lemon, juiced to make 1 tbsp; 75g semolina; 375g whole milk powder; 65g plain flour; 1 tsp baking powder; 3 tbsp banana milkshake powder (optional); 20 saffron strands; 2 tbsp ghee; 75ml double cream; sunflower oil, for deep frying

A pasrty-crusted pie filled with banana and topped with cream on a white place with a slice taken out

150g unsalted butter
melted, plus extra for the tin
300g Nice or digestive biscuits
1 tsp grated nutmeg
1 tsp ground cinnamon
plus extra to serve
397g tin caramel dulce de leche
2-3 large ripe bananas
sliced
300ml double cream
whipped to soft peaks
cocoa powder
to serve (optional)

SUGAR SYRUP

750g caster sugar
6 green cardamom pods
bashed
1 lemon
juiced to make 1 tbsp

GULAB JAMUN

75g semolina
375g whole milk powder
65g plain flour
1 tsp baking powder
3 tbsp banana milkshake powder
(optional)
20 saffron strands
2 tbsp ghee
75ml double cream
sunflower oil
for deep frying

Method

step 1
Start by making the biscuit base. Butter and line the base and sides of an 20cm springform cake tin with baking paper. In a food processor, whizz together the biscuits, nutmeg, cinnamon and ½ tsp of fine sea salt until you have very fine crumbs. With the processor pulsing slowly, gently trickle in the melted butter until a damp sandy rubble forms. Tip the crumbs into the tin, then use the bottom of a small cup to press into the bottom and up the sides of the tin until evenly compressed around the tin. Put in the freezer to set for 1 hour.
step 2
Next make the sugar syrup and gulab jamun. In a small pan, bring the sugar, cardamon pods and 950ml of water to a boil for 2-3 minutes. Mix through the lemon juice, cover with a lid and leave to simmer on a very low heat. In a small bowl, mix the semolina with 4 tbsp of water and leave it to swell for 5 minutes. Next, in a large bowl, mix together the milk powder, flour, baking powder and milkshake powder (if using). Stir through the semolina, using your hands to break up any clumps.
step 3
Separately, pour 100ml of just-boiled water into a small jug along with the saffron strands and ghee – whisk well so the ghee melts totally, and let it infuse for 1 minute. Then pour the cream into the same jug and whisk again. Slowly stir the wet ingredients into the dry, using your hands to gently bring together the ingredients into a soft, supple dough. Cover with a damp tea towel and leave in the fridge to rest for 20 minutes.
step 4
Fill a pan no more than a third full with oil and heat to 150C or until a cube of bread browns in 45 seconds. Roll the dough into 24 tightly compacted spheres – ensuring there are no cracks on the surfaces. Fry five or six at a time for 5-6 minutes, gently turning them with a metal frying spoon, until they are cooked through and dark golden brown on the outside.
step 5
Drain on kitchen paper, let them cool for 1 minute then drop them into the sugar syrup, submerging them fully, and let them absorb the syrup for 10 minutes before emptying onto a tray.
step 6
To assemble, remove the biscuit base from the freezer and line with halves of gulab jamun, placed flat-side down.
step 7
Gently spoon over the caramel dulche de leche, ensuring it gets into all of the gaps. Top the caramel with chopped banana, spoon or pipe over the whipped cream, and decorate with more banana and gulab jamuns. Sprinkle with a dusting of cocoa powder and serve.