INDIAN DOUGHNUTS (GULAAB JAMOON)
Photo and recipe: Yasmeen Ibrahim
FOOD LOVERS RECIPES
1 tin of condensed milk
2 tablespoons of butter/ ghee
1 teaspoon elachi powder
3 teaspoons baking powder
2 tablespoons of semolina/ taystee wheat
3 teaspoon baking powder
2 cups cake flour
Make a soft dough, add a little more flour if necessary.
Dough must be soft.
Roll into long shapes with your hands and deep fry on medium heat.
Make a syrup by boiling together:
3 cups sugar
1 ½ cups water
1 teaspoon elachi powder
few strands of saffron
Dunk the fried Gulaab Jamoons in the syrup and roll with coconut.
