Gulab Jamun recipe by Keenan Blake
725ml Cake flour
1 tin Condensed milk
50ml Semolina
2 tablespoon Baking powder
1/2 teaspoon Nutmeg
1 teaspoon Cardamon powder
60ml Butter or Ghee
Oil for Frying
SYRUP
2 cups Sugar
1 cup Water
5ml Cardamon powder
Prepare syrup by boiling the water, sugar and cardamon powder together, when the sugar is dissolved and clear. Remove and set aside. In a bowl sift the dry ingredients together. Rub butter or ghee till it resembles breadcrumbs.Add condensed Milk and Mix into a soft dough. Roll between the palms to form finger size. (Normal when I make them I weigh each piece 15grams each). Heat oil to medium low,do not let oil to be too hot. Fry until light golden brown in colour. Gulab jamun must crack when its frying. Drain oil and put immediately into syrup for 6 seconds and remove and allow to drain on a rack. Allow to cool.
