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Nazley’s Rose water Gulab Jumbo

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4 heaped cups sifted cake flour.
1 tin condensed milk.
1 heaped Tblsp soft butter.
2 Tblsp taystee wheat or semolina.
1 tsp fine cardamon.
2 Tblsp rose water.
4 eggs.
4 tsp baking powder.

2 cups water.
2 cups sugar.
1 Tblsp rose water.

Mix dry ingredients together.
Rub in butter.
Add fine cardamon.
Beat the eggs and mix with condensed milk.
Add to dry ingredients.
Shape into Gulab Jumbo’s. **
Deep fry in oil until golden brown, medium heat.

Boil the syrup to a thin sticky consistency.
Dip the Goolab Jumboo’s into the syrup.
Keep the hot syrup ready on a very low heat.
Once you deep fried the Gulab Jumbo’s, strain well and then soak in the syrup.

**To make the shape: Divide into balls, a bit smaller than a golf ball. Roll into a ball then shape into leaf shapes 3D like in the picture. Sausage shape but pointy on each side.

Prepared, tried and tested by:  Nazley Ally

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