Gulab Jamun recipe by Suzette Soobramoney

Ingredients

• 1 tin Condensed milk
• 2 tablespoons melted ghee (Clarified butter)
• 1 egg beaten
• 2 tablespoons semolina
• ½ teaspoon Elachi (cardomom) powder
• Pinch of salt
• Drop of rose essence
• 2 cups flour (add more if needed)
• 3 teaspoons baking powder
• Pinch of bicarb
• 1. Whisk condensed milk ,egg and ghee (Clarified butter) together.
• 2. Add the semolina,Elachi (cardomom) ,salt and essence.
• 3. Mix well.
• 4. Add the sifted dry ingredients and form a dough ( allow to rest for 5 minutes)
• 5. Pinch balls of dough and shape into long fingers , deep fry slowly on medium to low heat .
• 6. Dip in hot syrup whilst warm .
• 1 cup sugar
• 1 cup water
• 1 tablespoon rose water
• 1. Place all the ingredients into pot and bring to a boil for about 10 minutes.
• 2. Syrup should be thin and not too sticky.