In a large mixing bowl combine condensed milk, ghee, water and flavourings. Beat well.
Add semolina and gram flour. Add self-raising flour and mix into a soft dough –add more flour if necessary for the right consistency.
Shape into long finger shapes. Deep fry gently in oil. Remove and dip into warm syrup.
Remove from the syrup. Roll in desiccated coconut (optional) – it’s not traditional but the coconut absorbs the syrup and the jamun is not overly sweet.
To make the syrup:
Dissolve the sugar in the water. Simmer for 15 minutes until reduced and sticky. Flavour with 12.5 ml of rose water. Ensure the syrup is kept warm.
Reprinted with permission of Mitzireddy
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