
Ingredients–
For Jamun-
- 3/4 cup milk powder
- 1/2 cup plain flour
- 1/2 tsp baking powder
- 2 tbsp ghee
- Milk for binding
- Oil for frying
For Sugar Syrup –
- 2 cups sugar
- 2 cups water
- 2 crushed cardamoms
- 1/4 tsp saffron
- 1 tsp lemon juice
- 1 tsp rose water
Method –
- In a bowl, take milk powder, flour and baking powder
- Mix well
- Add 2 tbsp ghee and mix well
- Add milk as required to combine the dough
- Make a soft dough. Do not knead the dough
- Cover and set aside for 10 minutes
- Boil the sugar, water, saffron and cardamoms in a large saucepan
- Boil for 5 minutes until the sugar syrup becomes sticky but doesn’t attain any string consistency
- Turn off the flame and add lemon juice and rose water
- Cover and keep the sugar syrup aside
- Now make small balls from the dough
- There should be no cracks in the balls
- Deep fry in medium hot oil
- Stir continuously.
- Drain the oil and transfer the jamun to the hot sugar syrup
- Cover and rest the jamuns for 2 hours until the jamuns absorb the sugar syrup and becomes double in size