Name: Gulab jamun (Indian doughnuts)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 24 servings
Cuisine: Budget
Ingredients: 300.00 g sugar; 125.00 ml water; 5.00 ml rosewater; 190.00 g flour cake; 10.00 ml Baking powder; 60.00 g semolina; 5.00 ml butter clarified; 1.00 ml cardamom ground; 190.00 g condensed milk; oil for deep frying

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Ingredients (10)

SYRUP

300.00 g	sugar
125.00 ml	water
5.00 ml	rosewater

DOUGH

190.00 g	flour — cake
10.00 ml	Baking powder
60.00 g	semolina
5.00 ml	butter — clarified
1.00 ml	cardamom — ground
190.00 g	condensed milk
	oil — for deep frying

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Method:

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.