Gulab Jamun balls
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- Abigail Donnelly
- Makes 24
- Easy
- 5 minutes
- 10 minutes
Ingredients
- For the syrup:
- 450 g sugar
- 3 cups water
- 2 T rose water
- For the miky drops:
- 100 g full cream milk powder
- 2 T self-raising flour
- 2 t semolina
- 2 T ghee (clarified butter)
- 4 T milk
- Oil, for deep frying
Cooking Instructions
To make the syrup, place sugar and water in a large, heavy-based pan. Stir over low heat until the sugar dissolves. Turn up the heat and boil for 3 minutes. Stir in the rose water and keep warm.
For the milky drops, in a bowl, mix together milk powder, flour, semolina and ghee. Add milk and mix to a soft dough.
Roll into small balls. Heat oil in a large pan and fry balls until light golden brown. Remove with slotted spoon and place them in warm syrup.
When all the balls have been fried, bring the syrup to a boil and remove from heat immediately. Allow to cool.
Serve chilled or at room temperature as friandise with coffee after dinner.
Cook's note: Ghee (clarified butter) is available at Woolworths, or make your own ghee at home.
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