How to make it
6 steps. Take it one step at a time.
Combine 300g sugar, 355ml water, and 4 crushed cardamom pods
In a wide saucepan, combine 300g (1 1/2 cups) sugar, 355ml (1 1/2 cups) water, and 4 crushed cardamom pods. Bring to a boil, then simmer for 5-8 minutes until the syrup is slightly sticky. Stir in the rose water and keep the syrup warm over very low heat.
8 minIn a mixing bowl, sift together 120g milk powder, 30g all-purpose flour
In a mixing bowl, sift together 120g (1 cup) milk powder, 30g (1/4 cup) all-purpose flour, and 0.5g (1/8 tsp) baking soda. Add 15g (1 tbsp) ghee and rub it into the flour with your fingertips until crumbly.
Gradually add milk, one tablespoon
Gradually add milk, one tablespoon at a time, and mix gently to form a soft, slightly sticky dough. Do not over-knead. Let the dough rest for 5 minutes.
5 minGrease your palms
Grease your palms with a little ghee and divide the dough into 15 equal portions. Roll each portion into a smooth ball, ensuring there are no cracks on the surface.
Heat oil in a deep pan
Heat oil in a deep pan to approximately 155°C (311°F) over low heat. Gently drop the balls into the oil. Fry, stirring constantly but gently, until they are golden brown and cooked through.
10 minRemove the fried jamuns
Remove the fried jamuns with a slotted spoon and drain briefly on a paper towel. Immediately drop them into the warm sugar syrup. Let them soak for at least 2 hours before serving.
2 hr
A little kitchen wisdom
Always ensure the oil is at a low temperature to fry the jamuns evenly; if it's too hot, the centers will remain raw. The sugar syrup should be warm, not boiling, when you add the fried balls.
