With Diwali around the corner there’s no more missing out on these decadent sweet delights. Don’t forget to check out the slide show at the end of the recipe!

Ingredients

  • 1 1/2 cups (250ml+125ml) cake wheat flour
  • 2 tbsp (30ml) semolina
  • 1 tsp (5ml) baking powder
  • 1/4 tsp bicarbonate of soda
  • 1/2 tsp nutmeg powder
  • 1/4 tsp cardamom powder
  • 1 tbsp (15ml) flora vegan margarine
  • 1 can (200ml) vegan coconut condensed milk
  • Oil for deep frying
  • 1 cup (250ml) desiccated coconut

  • Simple syrup
  • 2 cups (500ml) water
  • 2 cups (500ml) sugar
  • Few drops rose water or essence

Bring all the syrup ingredients to a boil and simmer until it starts to thicken. We looking for a light syrup, not too thick.

In a large mixing bowl, toss in sifted flour, semolina, baking powder, baking soda, nutmeg powder and cardamom powder. Give it a quick mix. Rub the margarine into the flour mixture (it should resemble a sand-like texture).

Pour in the coconut condensed milk. Use a spoon to bring the dough together. Then knead the dough with your hands. Divide the dough in small balls, then shape into finger length pieces, tapering at the ends. Deep fry until golden brown on low to medium heat.

When cooked, allow to cool and drain on a paper towel. When the jamuns have cooled down, dip them the hot syrup. (If you don’t want the syrup to soak through, dip in cold syrup).

Allow to soak for at least 11-20 seconds. Remove and drain on a wire rack. Allow to cool before storing in an airtight container