Happy new week foodie friends
Are you voting today or baking for Diwali?
I’m doing a bit of both. I’m starting off with some of my boys’ favourites.
For those of you who have never heard of Gulab Jamun, it can be classified as a doughnut. Using condensed milk, ghee and milk powder, then slowly fried in ghee or oil and finally dipped in a sweet rose syrup. If you’re a coconut fan like me, then you’re certainly going to dress them up with a generous sprinkling of desiccated coconut. Yumm!
Gulab Jamun is slowly fried cardamom-scented doughnuts. Adding rose water to your syrup turns it up a notch. You can enjoy these plain or dipped in desiccated coconut. It is the quintessential Diwali treats which are easy to make and totally divine!
Gulab Jamun is a popular dessert in India. Gulab meaning rose because it is dipped in the rose syrup and Jamun meaning dumplings. They are sweet dumplings made with a large amount of milk powder and that they have been deeply soaked in syrup.
The South African version may or may not include milk powder and are lightly dipped in syrup maintaining its shape and crunch.
Home-made is so simple and requires little ingredients. It certainly gets you into a celebratory vibe. Nothing can be more special than the feel of Diwali.
GULAB JAMUN
Ingredients
- 192 g condensed milk
- 1 tsp baking powder
- 1 tsp ground cardamom
- 3 tbsp heaped klim milk powder
- 2 tbs ghee
- 1¼ cups cake wheat flour
- ¼ cup fresh milk
- oil or ghee for frying
- desiccated coconut for sprinkling
- Syrup:
- 1 cup cold water
- 1 tbsp rosewater
- 2 cups sugar
- ½ tsp lemon juice
Instructions
- Add condensed milk, baking powder, cardamom, milk powder and ghee to a large clean bowl
- Mix it well.
- Add in the flour and mix together until the dough is a smooth soft ball.
- Roll equal sized balls between the palm of your hands and roll into finger-like shape, tapering the ends.
- Place them onto a large grease-proof paper.
- In the meanwhile, make the syrup by combining the syrup ingredients in a clean saucepan over medium heat until the syrup thickens
- Leave aside.
- The syrup must be warm when dipping the Gulab Jamuns.
- To fry the Gulab Jamuns, allow your oil or ghee to heat up and fry the Gulab Jamuns in small batches to avoid overcrowding the pan.
- Allow them to fry on all sides by gently manipulating them with a fork.
- Once golden brown, remove from oil or ghee and coat them with warm syrup
- Leave it plain or dress them up with a generous sprinkling of desiccated coconut.
