Gulab Jamun
If you’ve never heard of a “Gulab Jamun”, imagine a sweet Indian milk doughnut made with condensed milk and semolina with a hint of cardamom, dunked into rose scented syrup and then coated in coconut.
Ingredients
Doughnut
- 150ml condensed milk
- 2 tbs butter or ghee
- 1/4 cup milk
- 1/4 cup milk powder
- 1 1/2 cups self-raising flour
- 1/2 tsp cardamom powder
- 1/2 tsp nutmeg powder
- 1/2 cup desiccated coconut (optional)
- 1/4 cup chopped pistachios
- 11/2 cups ghee or vegetable oil for frying
Syrup
- 2 cups water
- 11/2 sugar
- 1 tsp rose water
- 1/4 tsp cardamom powder
Process
Make the syrup by bringing the sugar and water to a boil until slightly reduced and sticky. Stir in the rose water and cardamom and set aside to cool slightly.
For the gulab jamun, combine the condensed milk, butter, milk, milk powder, flour, cardamom and nutmeg to make a soft dough.
Shape into small balls or long fingers and gently fry in some hot oil until puffed and golden.
Dip each gulab jamun in the warm syrup until completely covered in sweet sticky syrup and then coat in coconut or sprinkle over some chopped pistachios.