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The famous dessert which takes centre stage of every festive and celebratory dining table.
- 1 cup milk powder
- ½ cup self-raising flour
- Pinch of baking soda
- 1 teaspoon cardamom seeds
- 20g ghee
- Additional ghee for deep frying
- Chopped pistachios (optional)
- 2 cups sugar
- 2 cups water
- 1 tbps rose water (optional)
- Combine all ingredients in a saucepan on a medium heat until boiling. Stir until mixture starts to become a sticky consistency.
- Take off heat immediately and stir for a few seconds.
- Add rosewater while sitting if you desire.
- Don’t let the syrup completely cool. It must stay at a warm-to-hot temperature until the Jamun is added.
- Combine milk powder with ghee and cardamom.
- Add the flour and mix together. Knead to form a soft dough.
- Make berry-sized balls out of the dough.
- Deep fry them in ghee on a medium heat, stirring gently, the balls will float once cooked.
- Add them directly to the sugar syrup when cooked. Allow to rest for 3 hours.
- Garnish with pistachios, saffron and even rose petals, then serve.
- 1 Cup = 240ml
- Don’t use too much baking soda as it can cause the Jamun to crumble while frying or soaking in the sugar syrup.
- Frying the Jamun on a very low flame will make them hard.
- Frying the Jamun on a very high flame will make them brown without cooking well.