- 3 cups full cream milk powder
- 1/4 tsp. ground elychee cardamom
- 1 cup flour
- 4 tbsp condensed milk
- 1 cup butter unsalted
- 1/2 cup evaporated milk
- FOR SYRUP::
- 2 cups sugar
- 1 tbsp. grated ginger
- 1/2 cup water
- Mix the butter, milk, condensed milk, flour, elychee and water until a crumbly texture is formed. Take up 2 tsp of the dough and shape in your hands. Fry until golden brown and drain.
- For the syrup: Bring to a boil the sugar, water and ginger. When the syrup looks thick, add the gulab jamun in small batches.
Recipe © Simply Trini Cooking. All rights reserved