1 can (385g) of NESTLÉ Sweetened Condensed Milk
2 tbsp ghee, melted
3 tbsp semolina flour
1 tbsp baking powder
1 tsp ground cardamom (elachi powder)
1½ - 2 cups cake flour
1 cup desiccated coconut (optional)
oil, for frying
3 cups sugar
2 cups water
1 tsp red food colouring
Mix the NESTLÉ Sweetened Condensed Milk, ghee, semolina flour, baking powder and ground cardamom together in a mixing bowl.
Gradually add the cake flour, adding enough to make a soft dough.
Shape the dough into short, thin oval finger shapes.
Heat the oil in a pan or deep fat fryer and fry the jamuns, in batches, over medium heat, until golden brown, allowing them to rise to the surface.
Remove the jamuns using a slotted spoon, and drain on paper towel.
Dip each warm jamun into the hot syrup and lightly roll in the desiccated coconut, if desired.
Mix the sugar and water in a pan, stirring until the sugar dissolves.
Boil the mixture until the syrup spins a thread.
Stir the food colouring into the syrup.