Trini Rasgoola/ Indian Gulab Jamun- Divali Sweets

This Divali sweet is a favorite among everyone. It is known as Gulab Jamun in South Asia and North America. In Nepal it is known as Lal Mohan. However, in Trini, we call this Rasgoola. We also have a soft, fat, kurma called Gulab Jamun. This is also popular in weddings and parties but you can have it any time you feel like it.

I always bought this at Chaguanas Market in Trini and fell in love with it since I was a young girl.

Although there's much dispute with the name, it is definitely enjoyed by any and every one!

It is a milk based ball, which is deep fried at a very low temperature and then soaked in a sugar syrup. It's spongy and soft on the inside and melts in your mouth as you bite into it.

Try it and I bet you won't be disappointed!

Ingredients:
- 1 cup Full Cream Milk Powder
- 3 tablespoons Flour
- 1 tablespoon Ghee
- 1 1/2 cups of Granulated Sugar
- 2 cups of Water
- 1 tablespoon Ginger
- 1 teaspoon Cardamom or Elaichi Powder
- 1/8 teaspoon Baking Soda
- 2-3 tablespoons Milk/Heavy Cream/Yogurt etc
- pinch of salt (optional)


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Love,

R.

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