Name: Gulab Jamun
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 servings
Cuisine: Baking
Ingredients: 3 tbsp semolina; 3 tbsp water; 2 cup milk powder; 2 tbsp ghee; 1 1/2 tsp baking powder; 2 tbsp flour; 5 tbsp milk warmed; sunflower oil for deep-frying; 2 cup white sugar; 2 cup water; 1 tbsp lemon juice; 1/4 tsp saffron threads; 3 cardamom pods roughly pounded; 1 1/2 tsp rose water

Recipe Disclaimer

Tap for method

Ingredients (14)

Dough

3 tbsp	semolina
3 tbsp	water
2 cup	milk powder
2 tbsp	ghee
1 1/2 tsp	baking powder
2 tbsp	flour
5 tbsp	milk — warmed
	sunflower oil — for deep-frying

Syrup

2 cup	white sugar
2 cup	water
1 tbsp	lemon juice
1/4 tsp	saffron threads
3	cardamom pods — roughly pounded
1 1/2 tsp	rose water

Tap for ingredients

Method:

For the dough

Mix semolina and water and leave aside.

Add milk powder to a large mixing bowl and rub in clarified butter (ghee) to form breadcrumbs.

Add in baking powder and flour and mix through.

Mix in semolina and water mix.

Add in milk and start to form dough. Knead for 5 minutes until you get a smooth dough. Rest for 10 min.

Shape into small balls and place on a tray. Ensure that there are no cracks in the balls.

Heat oil in a flat pot and deep fry the dough balls in batches until golden brown and drain.

To make the syrup

In a heavy based pot, add water and sugar and bring to boil for 5 mins on high heat.

Add in lemon juice, saffron, rose water and cardamom, reduce to medium heat and boil for another 4-5 mins until the syrup thickens to one string consistency.

Leave on low heat until fried dough balls are ready to be dropped in.

Add freshly fried dough balls into warm syrup.

Leave in syrup for an hour at least.

Serve either hot or cold with ice cream.

Reprinted with permission from Sadika Fakir, follow along on Instagram.