Ingredients :
- 200 g soft khoya/mawa/dried evaporated milk solids
- 1 cup fresh cottage cheese/paneer (roughly from 1 ltrs of milk)
- 4 Tbsp maida/all purpose flour
- 1 1/2 Tbsp milk
- Oil To fry
- *****
- For Sugar syrup:
- 2 cups sugar
- 1 1/2 cups sater
- 1/4 tsp lemon juice
- 1 Tbsp rose water
- 2-3 green cardamom pods, crushed
- Pinch saffron
Method :
- Pinch small marble sized balls from the dough and roll them in a round shape between your palms,applying gentle pressure. If you want you can keep the balls round or make it oblong cylindrical shape. Shape all the dough and keep them covered.
- Cook the sugar water mixture on medium heat till it becomes thin syrup like consistency. Switch off the gas. Add rose water, cardamom and saffron.
- Slide in the shaped dough balls in batches. Reduce the heat to medium. Once the jamuns start floating on top, gently keep on turning them to make sure even browning. Fry till it looks dark brown in colour.
- Drain excess oil in a paper towel and quickly add to warm sugar syrup.Cover and allow the jamuns to soak in the sugar syrup at least 4-5 hours or preferably overnight.
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