gulab jamun

Traditional Indian sweetmeats

Recipe from: 14 may 2012
Preparation time: 30 min
Cooking time: 15 min
 
Craving something sweet? Try these 'gulab jamun'.
 
 
 

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

 
Baobab leaves
African cooks use leaves from the massive baobab tree to thicken their stews. Like okra, the leaves give the dish a congealing texture that's characteristic of West African stews. Okra will give a similar effect if you can't find baobab leaves.
 

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