Gulab Jamun

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Gulab Jamun

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.

 

Gulab Jamun
Gulab Jamun

 Ingredients:

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

 

Method:

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.

 

Cook’s note:

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.

Gulab Jamun
Gulab Jamun

 

 

 

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EASY RING DOUGHNUTS

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This doughnut recipe makes great tasting home made doughnuts. Best eaten on the same day.

RING DOUGHNUTS

Makes +/- 30

Ingredients:

500g selfraising flour

3 eggs

¾ cup sugar

70g butter/margarine

1 teaspoon vanilla essence

½ teaspoon baking powder

1 – 1½ cups buttermilk

Oil for frying

7cm and 3cm round cutters

For the coating:

1 level teaspoon ground cinnamon

125g caster sugar

Method:

Cream together the eggs, sugar and butter in a large mixing bowl. Add vanilla essence.

Add the flour and baking powder. Make a slight dent in the middle of the flour.

Add the buttermilk.

Mix together into a smooth ball and then turn out on to a floured work surface.

Roll the dough out to a thickness of just over 1cm. Flour the cutters and use the larger one to cut out rounds of dough, then cut out the centres using the smaller cutter. (Or you can buy a ring doughnut cutter from your local spice shop)

Re-roll the trimmings to make more doughnuts.

Put the doughnuts to one side and make the coating.

Mix the cinnamon into the sugar in a small bowl.

Now fry the doughnut. Place the rings carefully into the hot oil and fry for 3-4 minutes, until golden on the bottom, then turn them over and fry for a further 2-3 minutes, until they are an even golden colour and cooked through.

Lift on to kitchen paper to drain briefly and, while they’re still hot, toss them in the cinnamon sugar until evenly coated. Shake off any excess and place on a wire rack to cool. (Not suitable for freezing).

Cook’s tip

GLAZE

1 cup of icing sugar

1 tablespoon of vanilla essence or a drop of food colouring

Whisk in enough boiling water to make a thin glaze, drizzle over donuts.

Cover with sprinkles.

Kids love these different coloured doughnuts!!

Or

Spread the doughnuts with chocolate spread

CINNAMON RING DOUGHNUTS

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Ring Doughnuts

 

Makes +/- 30

Ingredients:

500g selfraising flour

3 eggs

¾ cup sugar

70g butter/margarine

1 teaspoon vanilla essence

½ teaspoon baking powder

1 – 1½ cups buttermilk

Oil for frying

7cm and 3cm round cutters

For the coating:

1 level teaspoon ground cinnamon

125g caster sugar

Method:

Cream together the eggs, sugar and butter in a large mixing bowl. Add vanilla essence.

Add the flour and baking powder. Make a slight dent in the middle of the flour.

Add the buttermilk.

Mix together into a smooth ball and then turn out on to a floured work surface.

Roll the dough out to a thickness of just over 1cm. Flour the cutters and use the larger one to cut out rounds of dough, then cut out the centres using the smaller cutter. (Or you can buy a ring doughnut cutter from your local spice shop)

Re-roll the trimmings to make more doughnuts.

Put the doughnuts to one side and make the coating.

Mix the cinnamon into the sugar in a small bowl.

Now fry the doughnut. Place the rings carefully into the hot oil and fry for 3-4 minutes, until golden on the bottom, then turn them over and fry for a further 2-3 minutes, until they are an even golden colour and cooked through.

Lift on to kitchen paper to drain briefly and, while they’re still hot, toss them in the cinnamon sugar until evenly coated. Shake off any excess and place on a wire rack to cool. (Not suitable for freezing).

Cook’s tip

GLAZE

1 cup of icing sugar

1 tablespoon of vanilla essence or a drop of food colouring

Whisk in enough boiling water to make a thin glaze, drizzle over donuts.

Cover with sprinkles.

Kids love these different coloured doughnuts!!

Or

Spread the doughnuts with chocolate spread

Ring Doughnuts

RING DOUGHNUTS

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Ingredients:

4 x 250ml cake flour

3/4 cup sugar

2 eggs

Pinch salt

1 dessertspoon butter

1/4 cup oil

2 dessertspoons vanilla essence

2 dessertspoons almond essence

Approx 175ml milk

1 packet instant yeast

750ml oil for frying

Method:

Mix together the sugar, eggs, salt, butter, oil, vanilla essence, almond essence and light and fluffy.

Combine dry ingredients in a large bowl.

Add the liquid mixture and mix to combine well to soft dough.

Set dough aside, covered, to rise until double in size. Divide dough into approx 30 small balls on a slightly oiled surface.

Heat the oil in a large saucepan.

Once oil is hot gently pull the ball to form a ring starting from the centre of the ball.

Fry each side until browned.

Drain on absorbent paper.

Sugar syrup

500ml water

250ml sugar

Boil water and sugar until sugar is dissolved and syrup is slightly thickened and sticky. Add drops of water if syrup becomes too sticky.

Dip each ring doughnut in sugar syrup.

Serve plain, sprinkle with desiccated coconut or cut the doughnut through the middle and fill with cream.

SPRINKLED WITH DESICCATED COCONUT

RING DOUGHNUTS

Posted on 5 Comments

Ingredients:

4 x 250ml cake flour

3/4 cup sugar

2 eggs

Pinch salt

1 dessertspoon butter

1/4 cup oil

2 dessertspoons vanilla essence

2 dessertspoons almond essence

Approx 175ml milk

1 packet instant yeast

 

750ml oil for frying

 

Method:

Mix together the sugar, eggs, salt, butter, oil, vanilla essence, almond essence and light and fluffy.

Combine dry ingredients in a large bowl.

Add the liquid mixture and mix to combine well to soft dough.

Set dough aside, covered, to rise until double in size. Divide dough into approx 30 small balls on a slightly oiled surface.

Heat the oil in a large saucepan.

Once oil is hot gently pull the ball to form a ring starting from the centre of the ball.

Fry each side until browned.

Drain on absorbent paper.

 

Sugar syrup

500ml water

250ml sugar

Boil water and sugar until sugar is dissolved and syrup is slightly thickened and sticky. Add drops of water if syrup becomes too sticky.

 

Dip each ring doughnut in sugar syrup.

Serve plain, sprinkle with desiccated coconut or cut the doughnut through the middle and fill with cream.

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SPRINKLED WITH DESICCATED COCONUT