Semolina Gulabjam

Today is a special day which we will be celebrating with this recipe. Traditionally, Gulabjam are spherical but you can get creative ! Pipe them like churros or shape them like doughnuts, just be sure to fry them on a low flame so that they cook through to the centre, without burning.

Recipe for Semolina Gulabjam:

Makes ~30 Gulabjams

Ingredients: 

For the Gulabjam:

Khava/ Milk Solids	100 gms
Semolina, Fine variety	25 gms
Milk	5 tsp
Baking Powder	A pinch

For the Syrup:

Sugar	150 gms
Water	160 ml

For frying:

Oil	As required

How to make Semolina Gulabjam:

1.Mix the semolina and milk and let it sit on the counter-top for about half an hour.

2.Meanwhile, make the sugar syrup by boiling the sugar and water until sugar dissolves. Boil further for a couple of minutes and turn off the heat. Let cool.

3.Heat the oil in a wok/pan.

4.While the oil is heating, mix the semolina mixture with the khava and once it becomes smooth, add the baking powder and mix well.

5.Now shape the gulabjams and fry them on low heat.

6.Drain off the excess oil onto a paper napkin and pop them into the warm sugar syrup.

7.Garnish with pistachios and serve.

*These need to handled with care since they're extremely delicate and will break easily !

2 Gulabjamuns would give ~100 calories.