Gulab Jumboo/ Jamun recipe by Ruhana Ebrahim

Ingredients

• 397g tin condensed milk
• 155-170g tin dessert cream
• 1 egg (beaten)
• 1 teaspoon elachie powder
• 2 teaspoon baking powder
• +/- 2 ½ cups cake flour
• Oil for deep frying
• 1 ½ cups sugar
• 1 ½ cups water
• 3 elachie pods (bruised open)
• Few drops rose essence
• 1. Sift flour and leave aside.
• 2. Mix condensed milk, cream, egg, elachie together.
• 3. Mix in baking powder.
• 4. Add in flour as needed to make a dough, will be slightly sticky.
• 5. Grease hands and roll into long fingers or golf balls.
• 6. Fry on medium heat till dark golden brown.
• 7. Check the center of one fried to see if it's cooked through.
• 8. Whilst frying of gulab jumboo, put the syrup onto boil. Once it's reached the point where you can form a sugar string between your fingers, syrup is ready.
• 9. Soak the gulab jumboo in syrup, sprinkle over coconut.
• 10. Store in an airtight container.
• Also when soaking the donuts, it is a preference of how soaked you'd like it to be. I prefer it to be well soaked, my family likes it to be lightly coated.