Gulab jamun donuts with Rooibos caramel glaze.

Ingredients - Donuts

1/4 tsp Bicarb

2 tbsp Ghee

3 tsp Baking Powder

2 n 1/4 cups Flour

1 tin Condensed Milk

4 Tbsp Semolina

1/2 tsp ground Elaichi

1/4 tsp ground Nutmeg

Ingredients - Rooibos Caramel Glaze

1 Tea4kidz Rooibos Teabag (flavour of your choice)

1 cup Sugar

1/2 cup Water

1/4 cup Butter

1/2 cup Cream

Method - Donuts

• Add flour, baking powder and bicarb to a bowl. Rub in the ghee. In a separate bowl, mix condensed milk, semolina, nutmeg and elaichi.
• Add to flour to form a sticky dough.
• Bake in donut tray at 180' for 15 minutes and allow to cool.

Method - Rooibos Caramel Glaze

• Add a Tea4kidz teabag to water.
• Bring to boil.
• Remove teabag.
• Add sugar.
• Allow to dissolve over medium heat.
• Add butter and allow to melt.
• Whisk to combine and then leave on medium heat.
• Don't whisk again until a golden amber colour has been achieved.
• Then remove from heat and add cream.
• Whisk briskly to combine.
• Allow to cool.
• Dip top of donuts in glaze or pour over.
• Sprinkle with chopped pistachio and dried rose petals. (or sprinkles of choice for the kiddies).
• Serve with a steaming cup of masala chai.