Gulab jamun (Indian doughnuts)

Recipe from: 11/1/1997 12:00:00 AM
Ingredients 12
Servings 24
Time 30 minutes

Ingredients

  • SYRUP
  • 300
    g
    sugar
  • 125
    ml
    water
  • 5
    ml
    rosewater
  • DOUGH
  • 190
    g
    cake flour
  • 10
    ml
    baking powder
  • 60
    g
    semolina
  • 5
    ml
    clarified butter (ghee)
  • 1
    ml
    finely ground cardamom (elanchi)
  • 190
    g
    Nestlé condensed milk
  • oil for deep-frying
 

Method

15 minutes
 
1. SYRUP: Place the sugar in a saucepan and pour in the water. Heat slowly, stirring to dissolve the sugar before the syrup begins to boil. Add the rosewater and simmer to make a thick syrup. Remove from the heat and cool slightly. 2. DOUGH: Place the flour, baking powder and semolina in a bowl. Add the clarified butter and cardamom. 3. Add the condensed milk and stir to make a soft dough. Roll out to the thickness of your forefinger and cut into 7 cm lengths. 4. Heat oil to 170 ºC, gradually add the dough pieces and lower the heat. 5. Fry the jamun slowly (about 15 minutes), allowing them to swell. 6. Remove from the oil when golden brown and drain in a colander or on absorbent paper. 7. Dip the jamun in the syrup while they are hot. Drain and cool.
 

Read more on: deep-fry  |  starch
 

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