Gulab Jamun Dough

• In a large bowl, mix the self-raising flour, semolina, baking powder, bicarbonate of soda, and cardamom powder.
• Rub in the softened butter until the mixture resembles fine breadcrumbs.
• Add condensed milk and mix until a soft, smooth dough forms.
• Lightly grease hands with butter. Divide dough into small portions and roll each into a smooth, crack-free oval shape.
• Rest on a lightly greased tray while you prepare the syrup.

Sugar Syrup

• Combine sugar, water, and cardamom pods in a saucepan. Heat over medium heat, stirring until sugar dissolves.
• Once dissolved, stop stirring. Simmer until slightly sticky. Add food colouring if using.
• Keep warm on very low heat while frying.

Frying

• Heat oil for deep frying over medium-low heat. Test with a small piece of dough, it should rise slowly with small bubbles.
• Fry jamuns in small batches, turning gently, until evenly golden brown.
• Remove with a slotted spoon and immediately place into warm syrup.
• Soak for at least a minute, longer for a more syrupy result.

Finishing

• Remove jamuns from syrup and let excess drip off.
• While still warm, roll generously in desiccated coconut until evenly coated.
• Serve warm or at room temperature. It is best enjoyed the next day.