Gulab jamun

I have been craving gulab jamuns FOREVER! And I’ve always thought it would take me forever to make but I couldnt have been more wrong, this recipe is absolutely simple in other words FOOL PROOF! Dipped in a warm rose syrup and rolled in desiccated coconut hmmm…. doesn’t get any better.

Plus I gotta start practicing for Diwali guys 😃👌, and yes that’s my excuse to indulge in sweet meats.

1 tin condensed milk
4 tablespoons semolina
½ teaspoon ground csrdamom
¼ teaspoon nutmeg powder
2 ¼ cups cake flour (or more)
3 teaspoons baking powder
¼ teaspoon bicarbonate of soda
2 tablespoons ghee
Canola oil for deep frying

Syrup
2 ½ cups sugar
2 cups water
1 tsp rose essence

Pour the condensed milk into a bowl and add the semolina, nutmeg and elachi powder to it. Mix well.
Sift the flour, baking powder and bicarb together. Rub in the ghee. Now add this a little at a time to the condensed milk mixture to form a soft, sticky dough. If too sticky add a little more flour.

To make the syrup: add the sugar, water and rose essence to a small pot and bring to boil, then allow to simmer on very low heat. A thin syrup is required.

Shape the dough into finger length pieces, tapering the ends and deep fry until golden brown (on medium heat). Dip immediately in the hot syrup. Allow to steep at least 30 – 40 seconds then dip in coconut. Allow to cool before storing in an airtight container’

Published by Landi Govender

Hello & Welcome! My name is Landi and I am a recipe developer who loves creating mouth-watering meals. During the week you’ll find me cooking up a storm, but on the weekends my favourite thing to do is spending time with my family. I’m so excited to connect with you and would love to learn something new about YOU!

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