Step 1

Place condensed milk, milk, ghee, cardamom, nutmeg and salt into mixing bowl, then mix 5 sec/speed 5.

Step 2

Add semolina, baking powder and flour, then knead Dough /1 min. Transfer dough onto a silicone bread mat or lightly floured work surface, shape into a ball then set aside. Clean and dry mixing bowl.

Step 3

Place water, sugar, rose essence and food colouring into mixing bowl, then cook 20 min/100°C/speed 1, placing simmering basket instead of measuring cup onto mixing bowl lid. Pour syrup into a thermal serving bowl or other large bowl and set aside to keep warm.

Step 4

Divide dough into 34 balls (approx. 20 g each). Roll in the palm of your hands to form an oval finger shape then cover with a damp tea towel to prevent dough from drying out. Place a plate onto mixing bowl lid and weigh coconut onto it, then set aside.

Step 5

Place a large saucepan over high heat, add oil (10 cm deep) and bring to 180°C. Use a thermometer to check your oil is at 180°C or, alternatively, drop a small square of bread into the oil; it should turn golden brown in approx. 2-3 seconds. Keep the oil at this temperature while frying. Working in batches, carefully lower dough into oil and fry for 5-7 minutes, until golden. Use a slotted metal spoon to remove from oil and drain well before dipping in the syrup for a few seconds. Allow to dry slightly before rolling in the coconut. Transfer onto a wire rack and set aside to cool. Store in an airtight container in the fridge for up to 4 weeks. Serve as needed.