Gulab jamun is a very sweet milk-based dessert, popular in Mauritius as well as in India, Sri Lanka, Nepal, Pakistan and Bangladesh. They are also very common in the Caribbean countries. These Gulab Jamun are the Mauritian version, as you will notice they are shaped like sausages unlike the Indian version which are round and the ingredients are slightly different.

Gulab Jamun are such a lovely sweet that can be made in advance, so why not get cracking and start preparing in advance.

Ingredients for The Jamun – makes 50 small Gulab Jamuns

• 2 ½ cups all purpose flour
• 1 can condensed milk
• 2 Tbs ghee at room temperature
• 2 tsp baking soda
• ½ tsp bicarbonate of soda
• 1 tsp cardamom powder
• Few drops rose spice drops (I used Holy Lama spice drops) but if you cannot get hold rose essence is fine.
• Oil for frying
• Desiccated coconut to sprinkle on top (personal choice)

For the Sugar Sirop:

• 3 cups sugar
• 2 cups water
• Few drops of rose water and good pinch of ground cardamom.
• 1 to 2 tsp milk or water for kneading, optional and if required

Method

• Start by making the sugar sirop, in a deep saucepan bring the sugar and water to the boil. As it starts to boil lower the temperature and bring to simmer.
• To prepare the Jamun dough, using a large bowl or tray, empty the condensed milk; add the baking powder, bicarbonate of soda, rose water, ghee and cardamom. Using a wooden spoon mix all the ingredients together until smooth.
• In a separate bowl sift the flour. Gradually start by adding the flour to the evaporated milk mixture. Continue to do so until all the flour have been added and you end up with fairly soft dough.
• Leave to rest for a few minutes.
• Shape into small sausage long until all have been shaped.
• Heat the oil in a deep pan fryer, this part is very important as you don’t want the oil too hot otherwise it will burn quickly. Fry on medium heat until light golden brown.
• Drain on a kitchen paper until ready to soak the Jamun in the sirop. Place in the sirop in small batches, leave for a few minutes to soak the sirop then using a sloted spoon remove and plate. Continue until all the Gulab Jamun have been soaked.
• If using desiccated coconut sprinkle on top and enjoy these juicy golden siropy sweet