When i was growing up, I never really appreciated my moms hard work in the kitchen until i had to move out and fend for myself. To be honest that seemed a bit more dramatic then it really is but i did learn how to make goolab jamuns as a result of being by my lonesome.
Goolab Jamuns are a traditional indian sweet treat but the Indo-African version is more of a cake like version perfect with tea or ice cold coke. They are super simple to make but have a few pressure points.
- The dough needs to be the perfect consistency and texture, this is dependant on the dough being refrigerated . this will allow you to shape it and give it a cake like texture.
- The oil needs to be the perfect temperature, i suggest doing a few test blobs before you commit all your dough. if the oil is too hot the centre will be raw and the exterior will be too dark. if its too cold they will be soggy and oily.
- Deep frying is essential as shallow oil will cause the GJs to flatten and not have their signature round or oval shape.
- the same way madeleines have a hump, GJs should have a crack and ridge
- The syrup for the GJs needs to be perfect , you need to boil it until its just started to get sticky. if its too thin it will make the Gjs soggy and if its too thick it won’t absorb into the Gjs.
if this is a lot for you to handle please watch my little tutorial on instagram highlights section, it will make life a bit easier for you!
- 1 tin sweetened condense milk
- 1/4 cup milk
- 2 eggs
- 2 tbsp taystee wheat porridge
- 1 tbsp thick ghee
- 1 tbsp rose water
- 3/4 tsp crushed cardamom
- 2-3 cups flour (begin with 2 cups and add the rest a little a time to create a dough thats sticky yet malleable enough to form balls or ovals)
- 3 tsp baking powder
- pinch of bicarb
- 1 cup sugar
- 1 cup water
dessicated coconut for coating
- use an electric beater or hand beater to combine all the ingredients together in a large bowl until uniform in consistency.
- refrigerate the dough for 30 mins
- just a few minutes before removing the dough from the fridge, warm your oil in a deep pot for frying. the oil must be on a medium heat.
- Grease the palms of your hands and shape the GJs into quenelle shapes or small round balls.
- Prepare the syrup by boiling the water and sugar together. to test whether its ready remove a little with a teaspoon , once its cool test for stickiness between your fingers.
- dip the fried Gjs into the warm syrup then drain in a perforated spoon and coat in coconut.