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2 cup cake flour
2 tablespoon semolina
2 tablespoon butter
2 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1 teaspoon elachi powder
1 tbs rose water mixed into 1 can condensed milk
oil for deep frying
Ingredients for Syrup
2 cups sugar
3 cups water
Few strands of saffron (optional) + 1tbs rose water or 1 tbs elachi syrup
2 cups desiccated Coconut for dusting
Combine the flour, semolina, elachi powder, bicarb and baking powder.
Add butter then work into a fine crumb like texture.
Add condensed milk n rose water mix. Mix until a soft dough is formed (add a little extra flour if too sticky). Once a ball is formed let the dough rest while you make the syrup.
(See recipe below).
Shape the dough into long, thin finger like shapes – they will expand once fried.
Heat the oil in a heavy based pan on medium heat.
Fry the gulab jamuns until slightly brown.
Remove from oil then immerse into the syrup (recipe below) for a few seconds.
Roll in coconut if you wish. Store in an airtight container once cooled.
Add the sugar to the water. Stir until dissolved over medium heat.
Add a pinch of saffron (Saffron is my preference…not necessary)
Boil stirring continuously until the sugar dissolves.
Then boil without stirring until the mixture appears slightly thick.
Don’t allow the syrup to get too thick, the syrup should be light enough to soak through the gulab jamuns but should be sticky enough to bind the coconut.
Add the rose / elachi syrup. Enjoy
Prepared, tried and tested by: Irene Dasari