GULAB JAMUNIngredients• 2 ½ cups self-raising flour• 60ml semolina• 1 can condensed milk• 5ml elachi powder• 60g gram flour• 60ml ghee• 60ml water• 2,5ml ground nutmeg• Oil for fryingMethod In a large mixing bowl combine the condensed milk, ghee, water, and flavourings. Beat well. Add semolina and gram flour. Add self-raising flour and mix into a soft dough — add more flour if necessary for the right consistency. Shape into long finger shapes. Deep fry gently in oil. Remove and dip into warm syrup.Remove from the syrup. Roll in desiccated coconut (optional) — it’s not traditional but the coconut absorbs the syrup and the jamun is not overly sweet.To make the syrup:Dissolve the sugar in the water. Simmer for 15 minutes until reduced and sticky. Flavour with 12,5ml of rose water. Ensure the syrup is kept warm. — Food24.