DESSERT: Gulab jamun
How to make Gulab jamun
- 1 x 395g tin condensed milk
- 30ml water
- 30ml butter ghee, 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
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, 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.
TIME: 35 minutes