Directions
Method to make dough
- Mix the condensed milk, ghee and elaichi and beat well (about 5 – 10 mins)
- Add baking powder and bicarbonate of soda and mix well
- Sift flour and add to the milk mixture and make into a nice soft dough
- Shape into long finger shapes and fry slowly (180 degrees temperature)
- Dip jamuns in warm syrup, drain them and roll in dessicated coconut
Method to make sugar syrup
- Boil together sugar and water until the sugar has dissolved and remove from the stove before it starts to get sticky, however syrup must be left on low heat so that it is warm for dipping the jamuns (syrup must be of thin consistency).
- Add elaichi and rose water to the sugar syrup
- Dip jamuns in warm syrup, drain and roll in dessicated coconut