hi it's the tipsy chef's wife tanita i've really gated the tipsy chef today so that i can show you
how to make my gulab jamun recipe it's the third installment of the diwali special so i really hope
that there's lots of you who are tuned in to watch this evening and yeah i'm really excited to show
you my recipe let's get started okay so we're going to start with one can of condensed milk
which i've already poured into the bowl i'm going to add in a tablespoon of butter ghee
and then i'm going to sieve in 2 tablespoons of semolina
one teaspoon of elachi powder
and then i've got two cups here of self-raising flour you can take plus or minus two cups of
flour so we're going to start with that and sort of just see what we need to start
to actually form a dough so i'm looking for sort of a sticky dough go with half of that for now now
and so we're just going to use a spoon at first just to get things going
combining quite nicely you can see that it's looking more like a batter not like
dough go in now with some more flour so a
self-raising flour
okay i think we didn't have to use that last bit
okay it's time to get our hands in there
quite a study sticky consistency which is why i was using the spoon at first
okay so it's all come together nicely so i'm just gonna take it out here onto the surface so we
can start working with it okay so now that we've got our dough formed just gonna roll it out into
a bit of a snake just so that it's a bit easier to work with
okay then i'm going to break off some pieces so this depends on how big you want your gulab
jamuns to be i'm going to work with this size which is about this is about 30 grams
off each measure them
okay so now that um we've broken them up into
sort of equal sized pieces let me just start with rolling it into a ball and that sort
of just smooths it out a little bit and then you're just going to roll it longwords like this
and then if you want to you can sort of roll the ends a little bit thinner so it has that typical
sort of gulab jamun look but you're going to leave it like this so that it's a little bit
juicy throughout and not too crispy at the ends
okay i'm just gonna finish these up
in a medium pot you're going to get in one and a half cups of sugar
and one cup of water
and we're going to flavor that with some rose water i just need a teaspoon of that
and we're going to get that up to a boil so now that our syrup is up to a nice boil and we can
see that the sugar is nicely dissolved we're going to bring down the heat to about one so
very very low we don't want it to get too cold we just want to keep it warm enough that when the
gulab jams are ready and have been fried we can put them into straight into the syrup
okay so in a deepish you can use a saucepan or you can use something else that you prefer frying in
um you're going to put in some butter ghee and some cooking oil you can use sunflower oil or
you can use canola i use a mix of it so that it's not too rich with the particularly so you want a
good level of this because you don't want to fry the gulab jamuns in very shallow oil because you
want them to be able to roll around and still keep their shape okay so it looks like our oil is up to
a good heat again um it needs to be a medium heat because we don't want it to be too high where the
outside burns and the inside is still uncooked and we don't want it to be too low weight soaks up too
much of the oil so i'm going to just put it in now let's call it first one yep that looks about right
okay i also don't want to overcrowd because we use self-raising flour so it is going to blow up a
little bit okay so you can see that they've blown up quite a bit and they're just browning so we
sort of wanted to get nicely browned all around and then we ready to dip it into the syrup
okay so they've nicely browned up they're ready for the syrup and to just drain off the excess oil
and it's going to go straight into the syrup which is on the low heat at the moment
these ones
just gonna roll them around here for a little bit to soak up that lovely rose scented
syrup what do you think tootsie chef how does that smell smells amazing
okay so it's been about two minutes that they've been in the syrup
grab that and place it on a draining rack
this is totally optional i'm just going to put on some desiccated coconut it's not too hot
you can also um coat them with some caster sugar
and the gulab jamuns are all done and ready to be packed into our diwali parcels