INGREDIENTS
1/4 bicarb
1/2 tin condensed milk (200g )
1 1/4 cups flour
1 tsp baking powder
1 tblsp semolina
1 tblsp butter
1/4 fine cardamon powder
METHOD
- Place the dry ingredients in a bowl, add butter and cardamon, then add the condensed milk and make a soft dough.
- Roll into length and thickness of a finger and fry in oil over medium heat.
- Lower the heat and allow the jamuns to cook slowl;y and allow to swell.
- Remove from the heat when golden brown and drain.
Syrup
- Boil together 1 1/2 cups sugar and 1 cup water.
- Remove from the heat before it starts to get sticky.
- Dip the jamuns in the syrup.
- Drain and cool.
- Sprinkle with desiccated coconut.
