Prep Time: 25 minutes Cooking Time: 1 hour
Ingredients:
2 cups Milk Powder
⅓ cup Fine Semolina (Suji)
¼ cup Self Raising Flour
1 tbsp Ghee (Clarified Butter)
½ tsp Cardamom Seeds
½ tsp Cardamom Powder
¼ tsp Nutmeg Powder
¼ tsp Saffron (Kēsara)
½ cup Milk
2 cup Sugar
4 cups Water
1½ tbsp Rose Water
Ghee-oil for Frying*
Method:
Sieve the self-raising flour and semolina into a big bowl. Add the ghee, then mix well until the ghee has combined.
Then add the milk powder, ¼ tsp cardamom seeds, cardamom powder, nutmeg powder, and saffron pinch.
Knead the dough by adding the milk gradually until combined to a smooth dough and rest for 10 minutes.
Meanwhile, add the sugar and water to a wide pan, bring it to a boil, then lower the heat and let the syrup simmer for 8-10 minutes.
Once it’s a little sticky, add the remaining saffron and cardamom seeds, simmer for 3-4 minutes, add the rose water, remove the pan from heat and set aside. Keep the syrup lukewarm.
Take the dough and knead it with your palm for 3-4 minutes. Then, take the tablespoon and scoop out the dough to make small round balls; this will make about 18-20 jamuns.
Heat the ghee-oil on low-medium heat. Add the jams to the warm (not hot) oil and fry until golden brown, rotating them regularly with a spatula; this will take about 5-8 minutes.
Once golden brown, remove them from the oil and drain over kitchen paper. Then, drop them warm (not hot or cold) in the sugar syrup and let them soak overnight. (I drop the jamuns when I am about to take out the second beach.)
Repeat the frying process until all the jamuns are finished.
Transfer them to a big bowl with the sugar syrup; they should be nicely soft and spongy.
Garnish with flaked almonds and pistachio, serve warm or cold, and enjoy it with a scoop of vanilla ice cream. Yum!
* Mix 1 cup of oil with ¼ cup of ghee (clarified butter) to make Ghee-Oil.
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