Ingredients :
- 1 cup Khoya
- 3 Tablespoons All purpose flour or maida
- 1/4 teaspoon Cooking soda
- Oil for deep frying
- FOR THE SUGAR SYRUP:
- 1 1/2 cups Sugar
- 1 1/2 cups Water
- 10-12 strands Saffron
- 3-4 drops Rose essence
- 1/4 teaspoon Cardamom powder (optional)
Method :
- Add very little water or just sprinkle water to form a smooth and soft dough. No need to knead the dough. Just gather them together to form a dough. Cover the dough aside for 15-20 minutes. Roll out gently to make smooth balls out of the dough.
- Heat a heavy bottomed pan on a low flame. Add sugar, saffron strings and water and heat the sugar solution till the sugar is completely dissolved. Do not make it too sticky. Add cardamom powder and mix well. Switch off the flame once the sugar is dissolved fully. Ensure that it does not reach the one string consistency.
- Heat oil in a pan on medium flame. When it is medium hot, lower the flame and gently slide the balls into the oil. Roll the jamuns with a ladle for even cooking and colouring. Add 3-4 jamuns at a time so that it is evenly cooked.
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