Place the breadcrumbs in a bowl and mix in the cashew cream, a little at a time until you have a smooth, pliable dough that's not too stiff or dry.
Divide into 14 equal sized pieces and roll each into a ball. You want a very smooth ball with no visible cracks on the surface. You can use some oil to grease your palms, which will help you shape the jamuns more easily.
Heat oil in a wok or a fryer. You don't want to oil to be too hot, around 300 degrees is ideal. If the oil is too hot, the jamuns will brown very fast on the outside and not cook all the way through.
Now place the jamuns, a few at a time so as to not clutter, into the fryer or wok. The oil should bubble only slightly. Don't let the jamuns settle at the bottom. Use your spider or a slotted ladle to keep moving them around until they become a deep, reddish color.
Remove them to a plate lined with a paper towel. When the jamun is still warm but can be handled, use a very thin pin or needle to poke holes all around. This will help it better absorb the syrup.
Place the jamuns inside the syrup while the syrup is still warm but not very hot. They should be completely immersed. Let them stand for 3 hours before serving, so they have enough time to soak up the syrup.
Serve jamuns with a drizzle of the syrup and a sprinkling of nuts (optional).