made some gulab jamons last night first attempt and they turned out really good definitely for the people with a sweet tooth like most indian sweets and the kids loved them here is how its done.....
SYRUP
granulated sugar
water
slowly heat in pan till boiling then boil for 5 mins or so to thicken syrup.
JAMONS
powdered milk-225g
plain flower-55g
bicarbonate of soda -1/4 teaspoon
ground cardomon seeds-1 teaspoon(open pods and just use seeds)
veg oil or ghee-1 teaspoon
milk-slowly mix in to make dough
sieve milk powder,flour and bicarb of soda into bowl add cardomon seeds and ghee then mix in milk slowly with fingers till soft divide into pieces the size of big grapes and deep fry in medium oil,once golden put them in the syrup which will be off the heat cooling coat them and put in large glass dish pour all remaining syrup over top...eat warm or cold with ice cream,great!

hi folks
    made this curry at the weekend absolutely great would recommend it to all never even knew i liked spinach till i tried this still dont know if i do but its great in this curry,had it with some home made peshwari nan which was just a basic nan recipe with coconut,almonds ,raisins and honey....just like a cake!!!!

hi jethro,get cooking mate and post your results and recipes

made the madras with the darth base sauce what a curry it dont come much better in my opinion had a lovely taste followed by the burn!not too hot though perfect if you like your currys to tingle the tonsils.....cheers darth keep posting your A1 recipes   OG

hi all,new to the site so this is really my first post outwith of introducing myself made a korma as it was my sons birthday and he likes it mild so i am going to give a run down of how it went.........here is what i used and it turned out excellent better than some so called restaurants but not as good as others

DARTHS CURRY BASE SAUCE(when i made it i left out the chilli as i was hoping to adapt it for various recipes)600ml
next up I just linked the base sauce with ghannas korma recipe and added the following
3/4 tin evaporated milk
150g cream coconut(block type)
ground almonds(handful)
about 100ml single cream(not in ghannas but i thought it was a little heavy with so much evaporated milk this changed the consistency)
salt to taste

This turned out a really good dish  and would recommend it to others if they fancy a taste of the mild side all i would say is careful with the evaporated milk and creamed coconut as some people like it sweeter than others i would recommend adding bit at a time to get it the way you like it.
thanks to darth and ghanna for a good dinner.

hi everyone,
like most of the people on here i love a good curry with a beer or cider and want to improve my home cooked currys,been at it for a couple of years and still trying to make the perfect curry and probably like a lot of others think the last one was the best until the next one!!!!!onion gadgie