1¼ cups flour (more/less)½ tin condensed milk¼ teaspoon bicarb 1 teaspoon baking powder1 tablespoon semolina (soji (semolina))¼ teaspoon ground elachie1 tablespoon ghee (Clarified butter)Oil for frying
Syrup1½ cup water2 cups sugar1 teaspoon rose water2 pods elachie1 stick cinnamon
Beat condensed milk, ghee (Clarified butter), elachie, soji (semolina), baking powder and bicarb till creamy.Sift flour - add enough flour to make soft dough.Take kebaab sized balls - shape into length an thickness of forefinger.Fry in a deep pan over medium heat - fry few at a time. 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 oil)Dip jamuns in warm syrup.Roll in coconut.
SyrupDissolve sugar in water - place onto stove - allow to thicken slightly.Remove from heat.