Juicy Gulab Jamun
I like my gulab jamun “juicy” by not soaked. The worst thing ever is to bite into a dry one, coz then you gotta keep pushing through, like eating pronutro straight from the box ? no offence to those who love it that way.
I like mine soaked just enough so that it’s got a 60/40 distribution of soaked to dry. I played with many recipes to get just the right dough and when to soak etc.
Gulab Jamun – Fehmz (adapted through a combination of a few recipes I’ve tried)
Oil for frying – medium heat
2 cups of sugar
2 cups of water
1 tbsp rose water
Bring to a boil and set aside. Keep warm. The syrup must not be thick. You want a consistency slightly thicker than water. I like my Gulab Jamun to be soaked well that’s why it’s more syrup than other recipes.
1 tin condensed milk
1/4 cup milk
1/4 tsp elachi powder
4 tbsp semolina/tastee wheat
2 cups @snowflake_sa self-raising flour (plus an additional half cup set aside)
Half tsp rose essence (optional)
Combine everything besides the self-raising flour.
Use the self-raising flour to make a soft dough that is not too sticky.
Switch on your oil so it can heat up while you make the “fingers”
Pinch balls of dough and roll into fingers, place on a tray so that you build up a lot before you start frying.
Deep fry in a medium heated oil like this; add your gulab jamun to oil, it will sink to the bottom and frying bubbles will form around it, the finger will eventually float to fry, now turn it often and fry until it gets that lekker golden colour.
Remove and strain in a colander for a few seconds, then dip into your warm (not hot!) sugar syrup, turn it well so it soaks some syrup. Lay onto another tray lined with Greaseproof paper to cool completely.
Place in an airtight container or just eat it all, eat it all I tell ya!