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DESSERTS

Chef’s tip

Desiccated coconut is available
in both sweet and plain
versions – so choose wisely!

Dry gulab jamun

with coconut

WHEN YOU’RE CRAVING SOMETHING SWEET, HAVE A COUPLE OF THESE!

Preparation time: 15 minutes For the gulab jamun:
Cooking time: 60 minutes
Serves 10-12 2½ cups self raising flour
1 cup semolina
For the syrup: ½ cup ghee
½ cup plain yoghurt
2½ cups water 3 tbsp baking powder
2½ cups sugar 1 can sweetened condensed milk
1 tsp lemon juice 1 tsp ground cardamom seeds (optional)
1 tsp powdered nutmeg (optional)
Cooking oil to fry
1 cup desiccated coconut

Method for the syrup into oval or long balls. Fry a few at a time on a

1 Mix and boil the water and sugar for 10 minutes. medium heat until dark brown in colour.

2 Cool to room temperature and the add the 3 Soak in the syrup for 1-2 minutes and drain on
lemon juice. a rack (e.g. a wired rack from the oven placed
on a plate to allow excess syrup to drain off).
Method for the gulab jamun 4 Now, roll the balls in the coconut, and lay
1 Combine all the ingredients except the coconut them in a single layer until cool.
and knead well for 5-10 minutes to a soft dough.
5 Store in an airtight container.
2 Pinch small portions of the dough and roll

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