Prep 0 mins
Cook 1 hr
- 500 g khoya
- 125 g plain flour
- 1⁄4 teaspoon baking soda
- 1⁄4 cup milk
- 1⁄4 teaspoon cardamom powder
- 1 pinch saffron strand
- 250 g sugar
- ghee (to deep fry)
- Crumble the khoya (Khoya is dried whole milk available at Indian sweetmeat shops. Whole milk powder combined with a little pure ghee (2 tsp ghee to 2 cups milk powder) and mixed into a dough consistency with just a sprinkling of water can be used as a substitute.)
- Sieve in the flour and soda together.
- Mix in the cardomom powder and crushed saffron.
- Mix well to form a soft dough.
- Use as much milk as required for kneading.
- Make balls of even size.
- Makes about 25-30.
- Heat the ghee very well.
- Take off fire and cool a little.
- Let in some of the jamoons.
- When they rise up put back on fire and fry till medium brown.
- Remove from ghee and put in the syrup.
- Soak for 10 minutes.
- Drain and transfer to a glass bowl.
- Repeat for all the balls.
- When done pour the remaining syrup over the jamoons.
- Microwave lightly or warn over boiling water before serving.
- To make the syrup: Take the sugar in a heavy pan and add water to just cover the sugar.
- Boil and add a tbsp.
- of milk to separate the dirt.
- Strain and boil again.
- The syrup is done when, while dropping from a spoon it falls in a thin single thread.