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Gulab Jamun
Ingredients
- 2 Cups (approx 550g) East End Milk Powder
- ½ Cup (approx 140g) Self Raising Flour
- 1 tbspn East End Semolina (Coarse)
- 1 tbsp Sugar
- ½ tbsp East End Ground Cardamoms
- ¾ pint of slightly warm Milk
Ingredients for Syrup
- 2 Cups (approx 500g) Sugar
- 3 Cups (1½ pints) Cold Water
- few drops of Rose Flavour
Method
Sieve the above dry ingredients, and slowly add the milk, kneading the dough until soft and elastic.
Apply small amount of milk onto your palms, taking a bit of dough and making it into small round balls.
Immediately deep fry the small round balls on a very low heat (to ensure that they are fully cooked from the inside) fry until golden ball.
Leave to cool while you make the syrup.
Syrup- places the ingredients into a saucepan, allow it to boil continuously for 15mins.
Then add the, now cooled Gulab Jamun. Boil for 2-3mins, then remove from the heat.