Traditional Indian sweetmeats

Craving something sweet? Try these 'gulab jamun'.
 
gulab jamun

Recipe from: 14 may 2012
Preparation time: 30 min
Cooking time: 15 min
 
 

Ingredients

 
  • 2 1/2
    cup
    self-raising flour
  • 60
    ml
    semolina
  • 1
    can
    condensed milk
  • 5
    ml
    elachi powder
  • 60
    g
    gram flour
  • 60
    ml
    ghee
  • 60
    ml
    water
  • 2.5
    ml
    ground nutmeg
  • oil for frying
Servings: Change Serving
 
 

Method

 
In a large mixing bowl combine condensed milk, ghee, water and flavourings. Beat well.

Add semolina and gram flour. Add self-raising flour and mix into a soft dough –add more flour if necessary for the right consistency.

Shape into long finger shapes. Deep fry gently in oil. Remove and dip into warm syrup.

Remove from the syrup. Roll in desiccated coconut (optional) – it’s not traditional but the coconut absorbs the syrup and the jamun is not overly sweet.

To make the syrup:
Dissolve the sugar in the water. Simmer for 15 minutes until reduced and sticky. Flavour with 12.5 ml of rose water. Ensure the syrup is kept warm.

Reprinted with permission of Mitzireddy. To see more recipes, click here.
 

Read more on: recipe  |  deep-fry  |  starch
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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