Recipe via foodlikeammausedtomakeit
Prep time: 15 minutes
Cook time: 7 minutes
Total time: 40 minutes
Makes: 24 -30 medium sized
1 cup cake flour + 1/4 cup cake flour for dusting
1 tablespoon semolina
1 tablespoon ghee or butter
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1/2 teaspoon cardamom powder
170 ml condensed milk
300 ml oil for frying
2 cups desiccated coconut, for dusting
Ingredients for Syrup
1 cup granulated white sugar
1,5 cups water
1 tablespoon rose water
Combine the 1 cup flour, semolina, cardamom powder, bicarb and baking powder. Add ghee or butter then work into a fine crumb like texture. Add condensed milk. Mix until a soft dough is formed. Use the 1/4 cup flour to work the mixture into a stiff dough. 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 jamnus until slightly brown. Remove from oil then immerse into the syrup. For coconut gulab jamuns immerse the syrupy gulab jamuns into a bowl filled with desiccated coconut. Serve hot or cold. Store in an airtight container.
To Make Syrup For Gulab Jamun
Add the sugar to the water. Stir until dissolved over medium heat. Add 1 teaspoon of rose water and a pinch of cardamom powder (elachi powder).If you do not have any rose water don't worry, simply add the cardamom to the syrup it tastes just as good.
Boil the sugar water, stirring continuously until the sugar dissolves and the mixture appears slightly thick. Don't allow the syrup to get too thick, the syrup should be light so that it soaks through the gulab jamuns but should be sticky enough to bind the coconut.