INGREDIENTS
· 1 x 397g sweetened condensed milk
· 30ml (2 tbs) milk or water
· 30ml semi-solid ghee
· 5ml (1 tsp) cardamom powder
· 3ml (½ tsp) nutmeg
· 375ml (1½ cups) self-raising flour
· 750ml (3 cups) full cream powdered milk
· Mixture of ghee and oil for deep frying
· Syrup for dipping gulaab jamun
METHOD
** Empty the condensed milk into a mixing bowl. Add the water to the can and rinse out any milk left in the can
** Add ghee, cardamom and nutmeg. Beat well
** Mix in powdered milk and flour. Make into a soft dough
** Heat oil and turn down to moderate heat
** Break pieces of dough and mould into fingers
** Fry a few at a time until lightly colored and cracked
** Drain well from ghee
** Dip into warm syrup for a few seconds
** Remove and allow excess syrup to drain off