1¼ cups flour (more/less)
½ tin condensed milk
¼ teaspoon bicarb
1 teaspoon baking powder
1 Tblspn semolina (soji (semolina))
¼ teaspoon ground elachie
1 tblspn ghee (Clarified butter)
Oil for frying
1½ cup water
2 cups sugar
1 teaspoon rose water
2 pods elachie
1 stick cinnamon
Beat condensed milk, ghee (Clarified butter), elachie,
soji (semolina), b.powder and bicarb till creamy.
Sift flour - add enough flour to make
Take kebaab sized balls - shape into
length an thickness of forefinger.
Fry in a deep pan over medium heat - fry
few @ a tym.
Shake pan lightly so jamun lift of the
base an swell to double their size.
Turn an fry till golden brown.
Drain on kitchen paper (to remove excess
Dip jamuns in warm syrup.
Roll in coconut.
Dissolve sugar in water - place onto
stove - allow to thicken slightly.
Remove from heat.