Gulab Jamun

INGREDIENTS

3 cups sugar
2 cups water
few drops rose essence
1 tin condensed milk
625ml cake flour
½ teaspoon bicarb
½ teaspoon crushed Elachi (cardomom)
30ml butter or ghee (Clarified butter)
30ml semolina
10ml baking powder
oil for frying

METHOD

Boil sugar & water together till
syrupy. Add
essence & leave aside.
Sift dry ingredients together. Rub in
butter/ghee (Clarified butter). Stir in cond milk & mix to
a soft
dough. Shape into finger lengths & deep
fry over
medium heat until golden brown. Drain
then dip in
hot syrup. Roll in coconut.

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