Sift together the flour, salt and spices in a mixing bowl and add the sugar.
Mix the milk, water and Rama in a mixing bowl, sprinkle over the yeast and give it a stir.
Add the wet ingredients to the dry ingredients and mix until it forms a soft dough.
Put the dough in a light greased bowl and cover and leave to rise in a warm spot until double in size, +- 1 hour
To make the syrup; combine the sugar, water and spices in a saucepan, stir and bring to a rapid boil. Turn down to a simmer. Remove from the heat once it is slightly thicker.
Punch down the dough, put onto a lightly floured surface and knead to release air bubbles.
Divide the dough into 20 x 30 g balls.
Heat the oil in a large saucepan over medium heat.
Pull the balls slightly at the edges to make them oblong. Fry the dough balls until golden brown for 7-8 minutes, turning often and transfer to the simmering syrup for 1-2 minutes. Drain well, roll in the coconut and leave to cool.