625 ml Cake Flour
 1 Tin condensed Milk
 50 ml Semolina
 2 tbsp Baking Powder
 2 ml Nutmeg
 5 ml Cardamon Powder (Elachi Powder)
 Pinch of Salt
 60 ml Butter or Ghee
 Oil for Frying
Syrup
 2 cups Sugar (500ml)
 1 cup Water (250ml)
 5 ml Elachi Powder
 2 tbsp Robertson Red Colouring
 4 tbsp Egg yellow colouring

1

Prepare syrup by boiling water and sugar till slightly sticky. Keep aside.

2

Sift dry ingredients together.

3

Rub butter or ghee till it resembles breadcrumbs.

4

Add condensed Milk and Mix into a soft dough.

5

Roll between the palms to form finger size.

6

Heat oil for deep frying.
Do not let oil to be too hot.
Fry until light in colour. Goolab Jumbo must crack a little.

7

Drain oil and put immediately into syrup.
Allow to cool.
Store in airtight containers.

Ingredients

 625 ml Cake Flour
 1 Tin condensed Milk
 50 ml Semolina
 2 tbsp Baking Powder
 2 ml Nutmeg
 5 ml Cardamon Powder (Elachi Powder)
 Pinch of Salt
 60 ml Butter or Ghee
 Oil for Frying
Syrup
 2 cups Sugar (500ml)
 1 cup Water (250ml)
 5 ml Elachi Powder
 2 tbsp Robertson Red Colouring
 4 tbsp Egg yellow colouring

Directions

1

Prepare syrup by boiling water and sugar till slightly sticky. Keep aside.

2

Sift dry ingredients together.

3

Rub butter or ghee till it resembles breadcrumbs.

4

Add condensed Milk and Mix into a soft dough.

5

Roll between the palms to form finger size.

6

Heat oil for deep frying.
Do not let oil to be too hot.
Fry until light in colour. Goolab Jumbo must crack a little.

7

Drain oil and put immediately into syrup.
Allow to cool.
Store in airtight containers.

Goolab Jumbo