Gulab Jamun

Gulab Jamun

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  • Makes 24
  • 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 wark 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 from some of the larger supermarkets (Clover brand), or make your own ghee at home.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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