Diwali platter

Happy Diwali

Gulab Jambun 

Syrup:

750 ml (600g) sugar

500 ml water

3 ml rose essence

625 ml (350g) cake flour

10 ml baking powder

2 ml bicarbonate of soda

30 ml semolina

2 ml ground cardamom

30 ml ghee

1 x 397g can full cream condensed milk

Oil for deep fat frying

1. For syrup: Heat the sugar and water in a heavy-based saucepan. Bring to the boil, reduce heat and simmer until sugar has dissolved. Remove from heat, stir in the essence and set aside.
2. For Dough: sift the dry ingredients together. Rub the ghee into the dry ingredients until mixture resembles breadcrumbs. Add the condensed milk and form into a soft dough.
3. Shape dough into 5 – 6 cm long sausages using the palms of your hands.
4. Heat the oil and fry the dough sausages over medium heat until golden in colour. Drain on paper towel and dip in to hot syrup.
5. Remove from syrup with a slotted spoon and allow to cool. Arrange on a serving plate and cover with Glad Style Wrap until served.

Makes 50 jambuns depending on size.

 Variation

Coconut Jambun – Roll the jambun in desiccated coconut after the it has been dipped in the syrup. Allow to cool. 

Cardamom Coconut Ice 

1 x 397g can condensed milk

500g icing sugar

390g desiccated coconut

5 ml ground cardamom

Green or red food colouring

1. Mix the condensed milk, icing sugar, coconut and cardamom together.
2. Divide mixture in half. Press half of the mixture into a 22 x 22 cm cake tin or baking tray.
3. Mix a few drops of food colouring into the other half of mixture. Mix well and press on top of the mixture in the baking tray.
4. Allow to set and cut into squares.
5. Arrange on a serving plate and cover with Glad Style Wrap until served.

Makes 30 squares depending on size.