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Thilleshni’s Gulab Jamuns

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TRH Thilleshni's Gulab Jamuns

1 tin (385 g) condensed milk
30 ml water
30 ml butter, melted
30 ml semolina (2 Tbls )
10 ml baking powder
2,5 ml bicarbonate of soda
550 ml cake flour
2,5 ml freshly ground Nutmeg
Oil, to deep fry
desiccated coconut, for sprinkling

Syrup:
750 ml sugar
500 ml cold water
1 large cinnamon stick

SYRUP: Place the sugar, water and cinnamon stick in a large Pot.
Stir well and bring to the boil over a medium temperature until a thin, sticky syrup forms. Remove the syrup from the heat and keep warm.

GULAB JAMUN:
Pour the condensed milk into a large mixing bowl. Pour the water into the empty condensed milk tin and ‘rinse’ to ensure that you get all the condensed milk out. Mix in the melted butter, ground nutmeg/ cardimom and semolina.
Sift the baking powder, bicarbonate of soda and cake flour into the mixing bowl. Mix well until a soft dough forms but leave a few sticky patches in the dough as this will prevent the dough from becoming too dry.
Grease a large baking sheet with non stick spray.
Wash your hands and grease palms with a little oil.
Mould small amounts of dough into balls, then roll into fingers and place them on the baking tray.
Deep fry the fingers in a large Pan – preheat oil over a medium heat. Reduce the heat slightly when they start to swell to prevent burning. Turn the fingers to ensure they brown evenly.
Remove from the oil and drain for a few seconds before soaking the fingers in the warm syrup. Remove from the syrup once the fingers start to sink.
Place the gulab jamun on a wire rack and sprinkle the desiccated coconut over.

Tips:
•Cover the dough with a damp cloth to prevent it from drying out.
•If the dough is too soft to mould into balls, add a little flour into the dough

Source: Recipe from “Recipes For Africa”
Prepared, tried and tested by: Thilleshni Govender

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