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Dark brown gulab jamins coated with desiccated coconut.
- In a large pan, combine the sugar with 1 litre of water and bring to a boil.
- Simmer over a slow flame till the syrup is 1 string consistency.
- Remove any impurities which float on top of the syrup using a slotted spoon.
- Add the saffron if desired and keep the syrup warm.
- In a bowl, combine all the ingredients, mix well and knead into a firm dough without using any water.
- Divide this mixture into 25 equal portios and roll into rounds. These should have no cracks on the surface as otherwise the jamuns will crack while frying.
- Deep fry in ghee over a medium flame till the jamuns are dark brown in colour (for approx 10 to 12 minutes).
- Drain and immerse in the warm sugar syrup. Soak for 30 minutes.
- Drain and roll in desiccated coconut.
- Serve at room temperature.
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