Semolina and Condensed Milk Gulab Jamun

Finding a gulab jamun (Gulam Jambo) with semolina recipe 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. A recipe which uses condensed milk and a tablespoon of semolina to create 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!

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 which produces perfectly shaped gulab jamuns.

Coconut Gulab Jamun Fingers

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.

South African Gulab Jamun Fingers

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Gulab Jamun Recipe (Fingers with Semolina)

Yield

30

Prep time

15 Min

Cook time

15 Min

Inactive time

5 Min

Total time

35 Min

Gulab Jamun is fried cardamom-scented doughnuts that are dipped in rose water. Sometimes enjoyed plain or dipped in desiccated coconut. These quintessential Diwali treats are easy to make as they are divine!

Ingredients

• 1 1/4 cup cake flour
• 1 tablespoon semolina (heaped)
• 1 tablespoon ghee or butter
• 1 teaspoon baking powder
• a pinch of bicarbonate of soda
• 1/2 teaspoon cardamom powder
• 150 ml condensed milk (or half a can)
• 300 ml oil for frying

Ingredients for Syrup

• 1 cup granulated white sugar
• 1,5 cups water
• 1 tablespoon rose water

 

For Coconut Gulab Jamuns

• 2 cups desiccated coconut

Instructions

1. Combine the 1  flour, semolina, cardamom powder, bicarb and baking powder.
2. Add ghee then work into a fine crumb-like texture. Add condensed milk. Mix until a soft dough is formed.
3. Add remaining 1/4 cup flour to work the mixture into a stiff dough. Once a ball is formed let the dough rest while you make the syrup. (See recipe below).
4. Shape the dough into long, thin finger-like shapes – they will expand once fried. Heat the oil in a heavy-based pan on medium heat.
5. Fry the gulab jamnus until slightly brown. Remove from oil then immerse into the syrup.
6. For coconut, gulab jamuns immerse the syrupy gulab jamuns into a bowl filled with desiccated coconut. Serve hot or cold. Store in an airtight container.

Calories

210.89

Fat (grams)

13.52

Sat. Fat (grams)

3.78

Carbs (grams)

21.96

Fiber (grams)

0.96

Net carbs

20.99

Sugar (grams)

15.09

Protein (grams)

1.36

Sodium (milligrams)

60.15

Cholesterol (grams)

4.49

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How To Make Syrup For Gulab Jamun

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