Gulab Jamun

Method

1. Mix the condensed milk, butter ghee, semolina, nutmeg, and cardamom into a bowl.
2. Sift in the flour and baking powder and fold until it forms a soft dough.
3. If the dough is too sticky add a bit more flour and baking powder until you’re able to handle the dough without it sticking to your hands.
4. Roll the dough into the shape of cocktail sausages.
5. Add your sugar and water into a medium-sized pot and heat until it creates a syrup. Once the sugar has dissolved, switch it off – the syrup should not be too thin or too thick.
6. Heat the vegetable oil in a deep pan or a small pot (it should fill half of the pot).
7. Once the oil has heated, place the dough into the oil a few at a time and continuously turn them until they start to rise to the top of the oil.
8. Don’t let them touch each other once placed into the oil or they will stick together. Continue turning them until it is a light golden colour.
9. Once the Gulab Jamun is done frying, dry on a paper towel and gently place it in the warm syrup for 2-3 minutes.
10. You can roll it in desiccated coconut for extra flavour, texture, and garnish.