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Sharon’s Gulab Jamun

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TRH Sharon's Gulab Jamun

1 tin condensed milk
4 tablespoons soji (Taystee Wheat)
½ teaspoon ground elachi
¼ teaspoon nutmeg powder
2 ¼ cups cake flour (or more)
3 teaspoons baking powder
¼ teaspoon bicarbonate of soda
2 tablespoons ghee
Cooking oil for deep frying

2 ½ cups sugar
2 cups water
2 drops rose essence

Put the condensed milk into a bowl and add the soji, nutmeg and elachi powder to it. Mix well.
Sift the flour, baking powder and bicarb together. Rub in the ghee.
Now add this a little at a time to the condensed milk mixture to form a soft, sticky dough. If too sticky add a little more flour.
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.
Shape the dough into finger length pieces, tapering the ends and deep fry until golden brown (on medium heat).
Dip immediately in the hot syrup. Allow to steep at least 30 – 40 seconds.
Remove and drain on a wire rack. Allow to cool before storing in an airtight container
NOTE: They can be rolled in sugar or coconut.
Using butter ghee rather than oil to fry, gives a delicious variation.
After 2 days, they must be refrigerated and can be warmed when required.

Prepared, tried and tested by: Sharon Naidoo

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