A soft saffron and rose Gulab jamun has to be everyone’s favorite especially during Diwali.
Ingredients
Jamun:
1 cup cake flour + 1/4 cup cake flour
1 tbsp semolina
1 tbsp ghee
1 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 to 1 tsp cardamom powder
170 ml condensed milk
300 ml melted ghee for frying
Syrup:
1 and 1/2 cups Sugar
1 Cup Water
1 tbsp Rose Water
Few strands of Saffron
3 Whole Cardamom Pods
Method
Syrup:
Add the Sugar to a small Saucepan, follow by adding the water, rose essence, saffron and cardamom.
Stir and Bring to a gently boil, until syrup is just thickens.
Leave the saucepan on a low heat on stove top, to keep warm.
Jamun:
Combine the 1 cup flour, semolina, cardamom powder, bicarb and baking powder.
Add ghee then work into a fine crumb like texture.
Add condensed milk, mix until a soft dough is formed.
Use the 1/4 cup flour to work the mixture into a stiff dough, once a ball is formed leave aside while you make the syrup as above.
Shape the dough into long, thin finger like shapes, they will expand once fried.
Heat the ghee in a heavy based pan on medium low heat. Fry the Gulab jamuns until slightly brown. Remove from butter ghee, drain and then dip into the syrup.
For coconut Gulab jamuns add the syrupy Gulab jamuns into a bowl filled with desiccated coconut.
Serve hot or cold. Store in an airtight container.
Notes
The Dough should have a slight firm texture, and not stick to finger tips. Make your syrup and allow to stay warm on stove top to avoid crystallization.
Take note that the butter ghee is not too HOT, you need the Jamuns to fry at a slower rate, to ensure even browning.
