INGREDIENTS FOR GULAB JAMUM
1 Cup Full Fat NIDO Milk Powder
1 Table spoon Fine Semolina
1 Table spoon Oil
1 Tea spoon Baking Powder
1 Large Egg – must be room temperature
Fresh (unused previously) Oil for Deep Frying
INGREDIENTS FOR SUGAR SYRUP
2 Cups Sugar
3 Cup Water
6/7 Cardamom
Pinch of Saffron
1 Teaspoon Lemon Juice
2 Table spoon Flaked Almonds
METHOD
1. Put sugar, water, cardamom, saffron, lemon juice in a heavy based pan and mix. When it comes to a boil lower the flame
2. Heat oil in a pan and then lower the heat so its oil is not boiling but is hot
3. Put milk powder, baking powder and semolina in a bowl & mix well
4. Next add oil
5. Next break the egg on top - DO NOT BEAT THE EGG PRIOR TO ADDING
6. Combine the mixture to form a soft dough, with no lumps or dry flaky bits - BUT if it feels too dry, add 2/3 table spoons of fresh milk, you can rub some oil in your hand as well if the mixture is too dry
7. Make small balls and deep fry - Cover the dough with a damp cloth and quickly make balls - do not leave mixture to sit around
MAKE SURE THE HEAT IS LOW - otherwise they will brown from the outside n be uncooked inside
8. Once they are brown remove from oil and straight away add to the sugar syrup and switch off the heat underneath the sugar syrup
8. Leave them to soak for at least 15-20 minutes
9. Sprinkle with flaked almonds before serving
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