Gulab Jamun

INGREDIENTS

1 x 395g tin condensed milk
30ml water
30ml butter ghee (Clarified butter), melted
2.5ml ground cardamom
30ml semolina
500ml cake flour
10ml baking powder
2.5ml bicarbonate of soda
Sunflower oil for deep frying
Desiccated coconut for sprinkling
For the syrup:
750ml sugar
500ml water
1 cinnamon stick

METHOD

To make the syrup: Boil sugar, water and a cinnamon stick to make a thin syrup. Remove from heat.

To make the gulab jamun: Pour condensed milk into a mixing bowl. Pour water into the empty tin and stir to get the last bit of condensed milk.

Mix in the melted butter ghee (Clarified butter), ground cardamom and semolina.

Sift flour, baking powder and bicarbonate of soda, then gently mix into wet ingredients until a soft dough forms.

Grease a baking tray with a non-stick spray. Wash your hands and then grease your palms with a little cold oil.

Mould small amounts of dough into balls and then immediately into fingers. Place the fingers onto the greased baking tray.

Deep fry the fingers over a medium heat, turning often, until golden brown. They should swell.

Drain in a strainer for a minute before dipping in the warm syrup for another minute. Place on a wire rack and sprinkle with desiccated coconut.

INFO & TIPS

MAKES: 35

TIME: 35 minutes

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