Ingredients

Method

• 500 g self-raising flour
• 1 T semolina
• 1 t ground cardamom
• 2-3 T ghee
• 4 extra-large free-range eggs
• condensed milk
• 1 x 385 g canola oil, for frying
For the syrup:
• 2 cups water
• 400 g sugar
• 1 T rose-water
• a pinch saffron
• 1 cinnamon sticke

Method

Ingredients

1. Place the dry ingredients and ghee in a large bowl. Using your hands, rub together to form crumbs.

2. Add the eggs, one at a time, mixing well between each addition.

3. Add the condensed milk and mix to form a soft, sticky dough. If the dough is too sticky, gradually add more flour, 1 T at a time. Wrap the dough in clingwrap and chill for 1 hour.

4. Meanwhile, make the syrup. Place all the ingredients in a saucepan over a medium heat and bring to the boil. Remove from the heat once the syrup starts to become sticky.

5 Remove the dough from the fridge, remove the clingwrap and heat the oil in a saucepan over a medium heat.

6. Roll 2 T dough in your hands to form a ball, then taper it at both ends. Fry in the hot oil until golden brown. Drain on kitchen paper.

7. Toss the fried gulab jamun in the syrup, ensuring they’re completely coated.

Find more Eid recipes here. 

Photographer: Jan Ras
Production: Abigail Donnelly
Recipes: Saadiyah Hendricks
Food assistant: Bianca Strydom