• 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
  • Syrup:
  • 3 cups sugar
  • 2 cups water
  • 1 tsp red food colouring


  • Dough Mixture:
  • 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.
  • Syrup:
  • 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.
  • Keep warm.

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