8.17.2011

Gulab Jamun Recipe

Semolina and Condensed Milk Gulab Jamun



Finding a gulab jamun (Gulam Jambo) with semolina recipe was like finding a needle in a haystack. My sister was visiting  last weekend - I hadn't seen her in over a  year - so wanted to make plenty of homemade treats our mother used to make...or as my younger sister puts it 'just like Amma made it!' (Amma being the Tamil word for mother). I searched the web trying to find a similar recipe but there were none in sight. The only gulab jamun recipes I could find were the round ball like gulab jamuns made with milk powder and flour - not what I wanted to make. I eventually got Amma's recipe from my older sister - a recipe which uses condensed milk and a tablespoon of semolina to create perfect finger shaped gulab jamun (like Amma made it). The search for this  recipe  inspired the start of this blog! - a place to share Amma's recipes with my sisters and the world!





For readers who've never heard of 'Gulab Jamun'..it is basically an Indian doughnut. Traditionally made from flour and milk powder then fried and finally dipped in a sweet rose syrup. The South African Indian version differs in two aspects, first the finger like shape and secondly this recipe uses condensed milk and semolina which gives the Gulab Jamuns a rather firm texture which produces perfectly shaped gulab jamuns.




Gulab Jamun Recipe

Recipe by Georgia
Prep time: 15 minutes
Cook time: 7 minutes
Total time: 40 minutes
Yield: serves 24 -30 medium sized gulab jamuns;


Ingredients


  • 1 cup cake flour + 1/4 cup cake flour for dusting
  • 1 tablespoon semolina
  • 1 tablespoon ghee or butter
  • 1 teaspoon baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 1/2 teaspoon cardamom powder
  • 170 ml condensed milk
  • 300 ml oil for frying
  • Ingredients for Syrup

  • 1 cup granulated white sugar
  • 1,5 cups water
  • 1 tablespoon rose water
  • Coconut Gulab Jamuns



  • 2 cups desiccated coconut


  • Cooking Directions

    1. Combine the 1 cup flour, semolina, cardamom powder, bicarb and baking powder. Add ghee then work into a fine crumb like texture. Add condensed milk. Mix until a soft dough is formed. Use the 1/4  cup flour to work the mixture into a stiff dough. Once a ball is formed let the dough rest while you make the syrup. (See recipe below).
    2. Shape the dough into long, thin finger like shapes - they will expand once fried. Heat the oil in a heavy based pan on medium heat. Fry the gulab jamnus until slightly brown. Remove from oil then imerse into the syrup. For coconut gulab jamuns immerse the syrupy gulab jamuns into a bowl filled with dessicated coconut. Serve hot or cold. Store in an airtight container. How To Make Syrup For Gulab Jamun

  • Add the sugar to the water. Stir until dissolved over medium heat. Add 1 teaspoon of rose water and a pinch of cardamom powder (elachi powder).If you do not have any rose water don't worry, simply add the cardamom to the syrup it tastes just as good.

  •  Boil the sugar water, stirring continuously until the sugar dissolves and the mixture appears slightly thick. Don't allow the syrup to get too thick, the syrup should be light so that it soaks through the gulab jamuns but should be sticky enough to bind the coconut.

  • Once Gulab Jamuns are fried dip them into the syrup then dry out onto a wire rack or kitchen paper. For coconut gulab jamuns see step 3 (above)


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