|160 g||cake flour|
|2 tbsp||wheat semolina|
|2 tsp||baking powder|
|1/2 tsp||ground cardamom|
|1/4 tsp||ground cinnamon|
|1/2 tin||condensed milk|
|1 tbsp||rose water|
Sift the dry ingredients, including spices, together.
Add the ghee and mix for 2–3 minutes.
Add the condensed milk and mix until the dough just comes together.
Using your fingers, knead the dough for a minute, then roll into a large ball.
Using 1/2 tablespoon as a measurement, scoop out the dough.
Roll a piece of dough into an oval shape with your palms. Use your fingers to taper the ends. Repeat with the remaining pieces of dough.
For the syrup, combine the sugar, water and rose water in a saucepan and bring to a boil. Once the syrup starts to thicken, remove from heat. Use while still warm.
Fry the gulab jamuns on a medium heat for 3–4 minutes.
Once golden-brown, remove the gulab jamun from the oil and immediately place it in the syrup.
Allow the gulab jamun to absorb the syrup for about a minute.
Coat in desiccated coconut if you enjoy a coconut-coated sweet treat.
Reprinted with permission from Keshree Chundriah. For more recipes, follow along on Instagram.