1 and ¼ cups plain flour (more or less)¼ teaspoon cardamom (elachie) powder 1 teaspoon baking powder1 tablespoon semolina (heaped)½ tin condensed milk¼ teaspoon bicarb1 tablespoon ghee (Clarified butter)oil for deep frying
Syrup1 and ½ cups water2 cups sugar5 ml rose water2 pods elachie
Method for the gulab jamun
Sift all the ingredients together - except flour
Add in the ghee (Clarified butter) and mix well until the mixture resembles bread crumbs
Gradually stir in the milk to form a soft dough.
Mix in flour little at a time till soft dough.
Roll the dough into many elongated finger-like shapes.
Deep fry in oil until golden brown in color.
Place directly into syrup for a few minutes.
Drain onto a wire rack.
Roll the gulab jamun’s into dessicated coconut.
Method for syrup
Boil the water and sugar together until a sticky consistency is reached.
Stir in the rose essence and keep the syrup warm.