Salwaa Smith – Cape Malay Cooking & Other Delights
Gulab Jamuns are popular in South Asian cuisine. Crunchy on the outside, soft and chewy inside. Gulab Jamuns can be eaten as a dessert with ice cream or fresh cream. It can also be made during Ramadan to share with family, friends and neighbours. It is a great alternative to koesisters or doughnuts.
1 tin condensed milk (497g)
3 Tbsp butter, melted
½ tsp bicarbonate of soda
2 tsp baking powder
2 Tbsp semolina
1 tsp ground cardamom
½ tsp rose essence
2 – 2¼ cups cake flour, sifted
Oil for deep frying
For The Syrup
2 cups water
2 cups sugar
1 tsp rose essence
Desiccated coconut to finish
Using a medium size bowl whisk the condensed milk and melted butter together. Add the ground cardamom, baking powder, bicarb, essence and semolina whisk until the mixture turn creamy. Gradually add the flour to form a soft dough. (You may not need the full 2¼ cups of flour.) Leave to rest for about 10 minutes. Divide the dough into 30 pieces. Roll the pieces of dough into balls or into oblong shapes. Best to use a slightly floured surface (and hands) as the dough might be slightly sticky.
In the meantime add the syrup ingredients in a pot and bring to the boil. Boil until the sugar water turns sticky. Remove from the heat but keep warm to dip in the cooked gulab jamuns when done.
Heat the oil in a deep pot and deep fry the gulab jamuns on medium heat, take care not to over crowd the pot as the gulab jamuns will swell considerably. Fry until deep brown stirring all the time to get an even colour all over. Remove and drain excess oil on kitchen paper. Cool slightly before dipping in the warm sugar syrup and rolling it in desiccated coconut.
You may not need all the flour, add the flour gradually
You may leave the jamuns drenched in the syrup of you like it sweet and syrupy until it is ready to be served.