Gulaab Jamun (Sweetmeat)

TRH Gulaab Jamun

2 1/2 cups self raising flour
1tin condensed milk
3 tbls butter
3 tbls semolina
2 teaspoon freshly ground elachi
100g. Almonds roasted and coarsely ground
1/2 cup klim
Cream condensed milk,butter,elachi powder , add semolina, almonds and klim ,then add sifted self raising flour and ,form a soft dough. Roll into jumun shapes. Deep Fry on medium heat until they rise and are golden brown in colour Dip in cold syrup ,roll in coconut.
Note: if dough is too stiff add some cold milk,1 table spoon at a time

Syrup:
2 ½ cups sugar
2 cups water
2 drops rose essence

To make the syrup: add the sugar, water and rose essence to a small pot and bring to boil, then allow to simmer on very low heat. A thin syrup is required.

Prepared, tried and tested by: Thilleshni Govender

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