When you’re Gujarati and your mother-in-law is an amazing chef with delicious recipes so you often shadow her so you can hope to live up to her skills, so you ask her to make Gulab Jamun (Fiji Style)

This is basically an Indian take to a fried donut dipped in simple syrup. It sounds simple but it definitely has its own unique flavor. In this recipe I did not use rose syrup to give the “Gulab” flavor because it was my first time and if you are not careful the rose flavor can become too over powering.

Gulab Jamun

Ingredients

For dough

• 400 g All purpose flour, sifted
• 1 tbs ghee
• 1/2 tsp cardamom powder
• 1 tsp semolina (sooji)
• 1 can condense milk
• 2-3 tbs milk (Optional)
• 2 cups ghee

For Sugar syrup

• 2 cup sugar (I used raw sugar)
• 2 cup water

Method

For dough

1. In a large mixing bowl, sift flour
2. Add ghee, cardamom powder, and semolina and mix well
3. Pour can condense milk over flour mixture and mix until a ball form, if the dough is too try add some milk 1 tbs at a time
4. Once dough forms cover with a wet clot to prevent from drying
5. Make 1/2 inch balls about 20 at a time and roll between your hands making them thin and long. (see photos)
6. In a frying pan heat ghee, test small piece of dough (if it sizzles oil is ready)
7. Once ghee is ready place rolled dough in the hot oil, let fry until the start to float to the top
8. Then keep frying in med-high temp until all sides are evenly brown.
9. Remove from fryer and let oil drain
10. Prepare for simple syrup

For sugar syrup

1. Mix sugar and water in a deep pot and bring to a boil.
2. Low simmer until the sugar has full dissolved and runs thick on a plate about 15 minutes
3. Remove from heat and set aside
4. Dip drained fried dough in the warm syrup for about 20-30 seconds
5. Remove from syrup and place in a try to dry
6. Taste them as you go just you know how they taste 😉

*** Leaving the fried dough in syrup for too long will cause the dough to break