Who doesn't love the soft, sweet, sticky, rose scented goodness of a Gulab Jamun! We got my niece Hazel to come in and show us how she makes her perfectly golden brown Gulabs. In doing this write up I googled the Gulab Jamun and was quiet surprised to find out that it is said to have originated in Iran (then Persia) and been introduced to India. It is now enjoyed in much of South East Asia.
Here in South Africa it is often used as a prayer offering and also enjoyed as a sweet treat at Diwali time!
Ingredients - to make 5 dozen Gulab Jamun
Gulab Jamun Dough:
3 cups flour (sifted)
1 cup semolina
2 flat tsp baking powder
2 flat tsp eliachi (cardamom) powder
2 tbs butter ghee
385g can condensed milk
3/4 cup water (adjust to get dough to correct consistency) - rinse out the can of the condensed milk as well
Allow dough to rest in cling film or plastic bag for 1 to 2 hours
Syrup:
2 cups white sugar
1 cup water
1/4 cup rose water
1 tsp lemon juice
Desiccated coconut to dust Gulabs (optional)
A deep pan of oil to fry Gulabs
Can be served with a nice cup of tea. Store in an air tight container and will keep at room temperature for at least a week (they normally get eaten before then!). Can be refrigerated.
Please like and comment - If we get 500 likes between Hazel's 3 videos we will get her back to show us more sweet treats!
