Semolina and Condensed Milk Gulab Jamun
Finding a gulab jamun recipe (Gulam Jambo) with semolina was like finding a needle in a haystack. My sister was visiting last weekend, I hadn’t seen her in over a year so wanted to make plenty of homemade treats our mother used to make…or as my younger sister puts it ‘just like Amma made it!’ (Amma being the Tamil word for mother). I searched the web trying to find a similar recipe but there were none in sight. The only gulab jamun recipes I could find were the round ball-like gulab jamuns made with milk powder and flour – not what I wanted to make. I eventually got Amma’s recipe from my older sister. This Gulab Jamun recipe which uses condensed milk and a tablespoon of semolina to create the perfect finger-shaped gulab jamun (like Amma made it). The search for this recipe inspired the start of this blog! – a place to share Amma’s recipes with my sisters and the world!
Table of Contents
What is Gulab Jamun?
For readers who’ve never heard of ‘Gulab Jamun’, it can be classified as a doughnut. Traditionally made from flour and milk powder then fried and finally dipped in a sweet rose syrup. The South African Indian version differs in two aspects, first, the finger-like shape and secondly, this recipe
uses condensed milk (Try my homemade condensed milk recipe). and semolina which gives the Gulab Jamuns a rather firm texture and produces perfectly shaped gulab jamuns.
South African Gulab Jamun Fingers with Coconut
This recipe features plain gulab jamun as well as coconut-covered ones. To make the coconut version, simply roll the gulab jamuns in desiccated coconut.
Ingredients for the Gulab Jamun Recipe
Ingredients for Syrup
- granulated white sugar
- rose water