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Gulab Jaman

sweet.chef's picture
Ingredients
  Melted ghee 3 Tablespoon
  Eggs 2
  Condensed milk 15 Ounce (1 Large Tin)
  Semolina 4 Ounce (115 Gram)
  Baking powder 3 Teaspoon
  Ground almonds 2 Ounce (55 Gram)
  Self raising flour 1 Cup (16 tbs) (Enough To Make A Soft Dough)
  Vegetable oil 2 Cup (32 tbs) (For Frying)
  Coconut 1⁄4 Cup (4 tbs) (For Coating)
For syrup
  Water 3 Cup (48 tbs)
  Sugar 3 Cup (48 tbs)
  Ground cardamom 1 Pinch
  Rose water 1 Teaspoon
Directions

Whisk together the ghee, eggs and the condensed milk.
Add the semolina and mix everything else together.
Make a soft dough like a biscuit dough with just enough flour.
Cover with a cling film and chill in the fridge for an hour or so.
Meanwhile make the syrup by boiling all the ingredients together until it is of medium consistency.
Remove dough from the fridge and take small cherry sized portion.
Roll between your palms into an almost oblong shape.
They will rise to almost 3 times their size so only small sizes are required.
Heat the oil and fry in a medium heat, turning frequently to avoid becoming over brown.
When they are all fried, dip in the syrup and allow to soak in for a little while.
Remove with a slotted spoon and roll in coconut.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Dessert
Method: 
Deep Fried
Occasion: 
Wedding
Restriction: 
Vegetarian
Ingredient: 
Rose
Preparation Time: 
30 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
20

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