Gulab jamun (also spelled gulaab jamun) is a milk-solid-based South Asian sweet, particularly popular in the Indian subcontinent, notably South Africa, India, Nepal, Pakistan and Bangladesh, as well as Myanmar.
Biting into a well prepared Gulab jamun can only be described as heavenly.
We’d like to share this joy with you, so hurry up and master this easy recipe:
Gulaab Jamun Recipe:
2 cups cake flour
3 tbsp milk powder (klim)
2 tbsp semolina
1 can condensed milk
2 tsp baking powder
1/2 tsp bicarb
2 tbsp Ghee/Butter
1 tsp Fresh Elachi Powder
1/4 tsp Grated Nutmeg
Combine all the above in a mixing bowl to form a soft dough. Add more flour if dough is too sticky. Take pieces and roll into a ball and then roll into index finger sizes or round balls.
Place on a tray until ready for frying.
Heat oil in a deep non stick pan on medium to low heat.
Fry jamuns, a few at a time.
Turning regularly to brown evenly. Remove and strain in a colander.
Make a syrup with 3 cups castor sugar, 3 cups water, 2 tsp rosewater. Boil on high then lower heat to simmer and let it simmer until it coats the back of a spoon in a thin layer. Keep syrup on simmer while placing jamun’s a few at a time in the syrup.
Roll around in syrup to coat for +-1mins, then remove and place on a tray to cool.
For coconut Jamuns:
Toast dessicated coconut in a pan until golden and pour onto a plate to cool, mix in a little castor sugar to sweeten.
Remove jamuns from syrup and place directly on coconut while still hot. Roll in coconut.
(I toast the coconut so it keeps for longer and it tastes better. But if you prefer it plain then don’t toast it.)