Gulab Jamun with coconut
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- Rev Batohi
- Easy
- 30 minutes
- 30 minutes
- Buy Ingredients Here
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Ingredients
- 400 g cake flour
- 1½ t baking powder
- ½ t bicarbonate of soda
- 2 T semolina
- 1 t spice mix or ground cardamom
- 1 x 397 g can condensed milk
- 1 T ghee, plus extra for frying
- desiccated coconut, for rolling
- For the syrup:
- 3 cups water
- 500 g sugar
- a splash rose-water
Cooking Instructions
1.Sift all the dry ingredients together and mix well. Slowly add the condensed
milk and shape into fingers. Deep-fry in the ghee in a wok until golden brown.
2. To make the syrup, mix the sugar, water and rose-water and reduce over a low heat until syrupy. Using a fork dip, each fried finger into the syrup, then roll in coconut.
Find more Indian recipes here.
Photograph: Jan Ras
Production: Hannah Lewry
Food assistants: Kate Ferreira and Annette Klinger
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