Gulab Jamun with coconut

Gulab Jamun with coconut

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  • 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.

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Photograph: Jan Ras
Production: Hannah Lewry
Food assistants: Kate Ferreira and Annette Klinger


Rev Batohi Recipe by: Rev Batohi
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