Gulaab Jamun

500g self-raising flour (4 cups)

50 ml semolina

3 ml groud elachie (Cardomon seeds)

40 ml ghee

397g condensed milk (1 tin)

25 ml fresh milk

ghee for frying

METHOD

1> Sift the flour. Add the semolina and the ground elachie.

2> Rub in the ghee until it resembles bread crumbs.

3> Add condensed milk and the milk to make a soft dough (additional milk may be needed).

4> Shape pieces of dough into long finger shapes and fry slowly in deep ghee until golden brown in colour.

5> Dip into warm paak (sugar syrup) and drain.

Gulaab Jamuns may be rolled in desiccated coconut or left plain.

SUGAR SYRUP

600g 750 ml sugar (3 cups)

500 ml water (2 cups)

5 ml egg yellow (food colouring)

5 ml jelly red (food colouring)

Boil all the ingredients together until it becomes slightly sticky. Remove from heat.