GULAB JAMUN INDIAN DOUGHNUTS
½ can Condensend milk
3 eggs
3 tablespoons melted butter
2 cups cake flour
15 ml baking powder
2 ml cream of tartar
2 ml Elachi (ground cardamon)
1 ml nutmeg
Syrup
200 ml water
200 ml sugar
Few drops of rose water
Mix condensend milk,eggs and melted butter.
Add remaining dry ingreds, to milk mixture and mix to a soft dough.
Using the palm of you hand,shape into long finger shapes & deep fry in medium hot oil.
Dip in hot syrup and roll in coconut.
Syrup
Dissolve sugar and rose water over low heat.
Boil for 10 minutes over medium heat until a thick syrup is form.
Recipe and photo: Feriel Sonday
