Trinidadian Gulab Jamun

This sweet Trinidadian Gulab Jamun snacks are different from the Indian Gulab Jamun taste and texture. It is more like a soft textured cookie or sweet murukku. These snacks will keep well in an air-tight container.  

Trinidadian Gulab jamun

1 1/2 cups flour

1 cup milk powder

1 1/2 tbsp ghee

1 1/2 tbsp condensed milk

1 tsp ground cardamom

Evaporated milk to make the dough

Knead the dough by hand and let it rest for 20 minutes. Make elongated shapes, I used my gnocchi board.   

2 cups of oil to fry

Fry in low to medium heat, as this gulab jamun depending on the size of the shapes needs to be fried in low heat for 8 to 10 minute until golden brown and the inside cooks. Once it cools the inside will resemble a soft, crusty cookie texture. Leave it to cool for about 5 minutes before adding it to the hot syrup and tossing it. 

Syrup

1 cup sugar

3/4 cup water

1 tbsp ginger grated to taste I did not use the pulp

1 tsp ground cardamom

Heat all the ingredients and keep stirring until it turns into a thick syrupy consistency. After mixing the fried gulab jamuns with the sugar syrup, the snacks will have a dry white crystallized sugar coating.  

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