Gulab Jamun
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INGREDIENTS
6 cups water
1 kg sugar
10 cardamoms, pounded slightly
2 X 4 cm cinnamon sticks
2 teaspoons rose essence or 3 tablespoons rose water
a pinch saffron strands (optional)
400 g full cream milk powder
150 g self raising flour
1/2 teaspoon bicarbonate of soda
70 g ghee
enough milk or water to mix the dough
oil for deep frying
METHOD
1. Make syrup by boiling water, sugar, cardamoms and cinnamon sticks for about
15 minutes or syrup is slightly sticky to the touch.
2. Turn off heat and add in the rose essence or rose water and the saffron strands.
Stir to mix well and keep aside.
3. Sift flour, milk powder and bicarbonate of soda into a mixing bowl. Rub in ghee and
add in enough milk to make a very pliable dough.
4. Shape into small balls or sausages.
5. Heat oil for deep frying and fry a few balls at a time until golden brown.
6. Drain and leave the gulab jamuns to soak in the syrup for about 2 hours before
serving hot or chilled.
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