South African Gulab Jamun

Firstly begin by preparing the syrup. To a pot/pan add in the white granulated sugar.

Pour in the water.

Add in the cardamom (elachi) pods & rose water.

Place on a stove-top on medium high heat & stir until the sugar has dissolved.

Once the sugar has dissolved, bring the mixture to a boil.

Once it reaches a boil, turn down the heat to low & allow the syrup to simmer until slightly thickened.

Add all-purpose or cake flour, baking powder, cardamom (elachi) powder, nutmeg powder & granulated sugar to a mixing bowl.

Mix the dry ingredients together.

Add in the butter.

Using your fingertips, rub the butter into the flour until it resembles a breadcrumb texture.

Pour in the condensed milk.

Roughly mix with a spoon.

Use your hands to bring the dough together.

You should have a soft but firm dough.

Pinch off small pieces of dough at a time.

Clench the dough in you palm & the roll into a log using both hands – continue this process until all the dough is formed into logs.

They can also  be rolled into balls if preferred, as they would in India.

Line a strainer with paper towels & place it over a bowl. This will be used for draining off excess oil.

Pour the vegetable oil for deep frying in a pot on medium-high heat.

You know the oil is ready when you place the end of a wooden spoon at the surface of the pot & there are tiny bubbles forming around it.

Carefully place the logs into the hot oil. Do not over full the pot as it will lower the temperature of the oil & the Gulab Jamuns will not cook properly. Also note that they will expand a bit.

Allow them to fry for 30 seconds & then lower the heat to medium & carefully turn them to prevent them from over browning.

Keep rotating them & fry until they are golden.

They are ready when you see them crack on one side.

Remove them from the oil & drain on the paper towels for a minute.

Turn off the heat for the syrup & place the fried Gulab Jamuns into the syrup whilst warm.

Allow them to soak for 2 minutes & then flip them over.

Once they are done soaking, roll them into desiccated coconut. This step may be omitted if you’re not a coconut lover.

This is what they would look like if they were rolled into balls.

These South African Gulab Jamun’s are ready to be plated & served.

Can be stored in an airtight container for up to a week – although they are best eaten fresh.

These South African Gulab Jamun’s are mostly prepared for auspicious days such as Varalakshmi Vratham, Sri Ganesh Chaturti, Purattasi , Pithar Paksh, Navaratri & many others.