Back to 40 servings 150 ml condensed milk 2 tbsp butter ghee ), melted, reduce to 1 tablespoon in summer (see notes 0.25 cup milk 0.5 tspn cardamom/elachie, ground 0.25 tspn nutmeg, ground 0.25 cup powdered milk ), I used Klim (totally optional 1 &1/4 cup self-raising flour 1 cup butter ghee or vegetable oil, for frying 0.5 cup desssicated coconut, for dusting after dipping in syrup 1 &1/2 cups water 1 cup granulated sugar 0.25 tspn rose essence 0.5 tspn cardamom/elachie
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1 Step 1: For the syrup, add the sugar, water, elachie and rose essence to a saucepan and simmer on medium to low heat until it's slightly sticky and syrupy. Takes about 20-25 minutes to thicken. Reduce heat to the lowest setting and keep syrup warm.2 Step 2: In a large dish, add the condensed milk, melted ghee (please ensure your ghee has been measured accurately, see note below), milk, nutmeg and elachie. Mix it well. Add the powdered milk and a little flour at a time until you form a soft dough, not too sticky and not too dry, you must be able to roll it into shape easily. You may require more or less flour. If the dough feels too sticky when bringing it together wash your hands and knead again. It will feel less sticky. You can also rub a little ghee on your hands when rolling the dough into shape.3 Step 3: Heat oil on medium heat in a small saucepan. Divide dough into little balls and then roll in the palm of your hands to form an oval finger shape. Keep checking the temperature of your oil, if it gets too hot reduce the temperature or turn the heat off completely to allow it to cool down a little.4 Step 4: Fry the Gulab Jamuns in the oil, use a slotted spoon to drain all the oil before removing. Dip in the syrup for a few seconds and roll into the coconut.5 Step 5: Place on parchment paper until it cools down and then store in an airtight container.getsaucepan.com/r/550efa54-7b4c-4054-ad36-9d48f68898d3 · Original: https://www.tamarindnthyme.com/gulab-jamun/
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