Gulab Jamuns

1½ cups cake wheat flour

2 tbs (30ml) semolina

1 tsp (5ml) baking powder

¼ tsp bicarbonate of soda

½ tsp nutmeg powder

¼ tsp cardamom powder

1 tbs (15ml) Flora vegan margarine 1 can (200ml) vegan coconut condensed milk oil for deep frying

1 cup (250ml) desiccated coconut

SYRUP

2 cups (500ml) water

2 cups (500ml) sugar few drops rose water or essence

Bring all the syrup ingredients to a boil and simmer until it starts to thicken. It should be a light syrup.

In a large mixing bowl, mix the sifted flour, semolina, baking powder, baking soda, nutmeg powder, and cardamom powder. Rub the margarine into the flour mixture. It should be a sand-like texture. Pour in the vegan coconut condensed milk. Use a spoon to bring the dough together. Then knead the dough with your hands.

Divide the dough into small balls, then shape into finger length pieces, tapering at the ends. Deep fry until golden brown on low to medium heat.

When cooked, cool and drain on a paper towel. Then dip the jamuns in the hot syrup. If you don’t want the syrup to soak through, dip in cold syrup. Remove and drain on a wire rack. Cool before storing in an airtight container.