Yay..It is jamun time..I can never stop making jamuns, they are like super cute and super tasty ones for any occasions. Fried milk balls soaked in a rose, cardamom and saffron scented syrup is the ellaborate description for jamuns.
Similar Recipes,
Bread Jamun
Khoya Jamun
Kala Jamun
Now this is a no fuss jamun recipe which is made easily with milk powder. It is so easy to make and taste just divine. You just need a handful of ingredients to make this jamun. I made this jamuns just today morning and posting it now, so see how quick it is..
These jamuns soaks up the syrup beautifully and gets so soft. Loved it to the core..I have one more version which is made with paneer will share it soon.
You can add any nuts to the syrup while serving, pista, cashews and almonds taste good..
Hope you will try this out and let me know how it turns out for you..
Preparation Time : 5 mins
Cooking Time : 15 mins
Resting Time : 2 hours
Makes : 15 to 20 small jamuns
Ingredients:
Milk Powder - 1 cup (I used everyday)
All Purpose Flour / Maida - 3 tblspn
Baking Soda a pinch
Ghee / Clarified Butter - 1 tsp
Salt a pinch
Curd / Yogurt - 2 tblspn ( You can use milk too)
Oil or Ghee for Deep frying
For Syrup:
Sugar - 1.5 cup
Water - 2 cup
Cardamom Powder - 1 tsp ( I used 4 cardamom pods)
Rose Water - few drops
Saffron a big pinch
(My 1 cup measures 240 ml)
(My 1 cup measures 240 ml)
Method:
In a sifted, add in flour, milk powder, salt and baking soda. Sieve them together.
Now take this in a bowl, add in ghee and curd. Knead it to a soft sticky dough. Add more curd if needed. Let the dough rest for 5 mins while you make the syrup.
Take sugar and water in a sauce pan, bring it to boil. Simmer it for 5 to 8 mins till it gets little sticky. Dont need for the syrup to reach 1 string.
Now add in cardamom powder, saffron and rose essence. Mix well.
Take small portion of dough and shape it into smooth balls. The balls should be very smooth without any cracks.
Now heat oil or ghee for deep frying.Drop the jamuns in and fry till golden. The oil should be on low, when you drop a jamun ball in, the ball should first sink to the bottom then slowly rise to the top.
Drain and drop into hot syrup (you can reheat the syrup till it is hot and then drop the jamun in). Cover and let them soak for 2 hours.
Serve.
Pictorial:
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| Take all your ingredients |
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| Sieve milk powder |
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| with some maida |
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| salt and baking soda |
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| sieve it well |
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| Take it in a bowl |
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| add in a tsp of ghee |
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| add in curd |
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| knead it to a soft sticky dough..Let the dough rest for 5 mins |
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| While the dough is resting, make syrup.. Take sugar in a sauce pan |
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| Pour in water |
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| heat it up |
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| bring it to a boil and boil it for 5 mins |
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| Add in cardamom pods |
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| and simmer for 2 more mins till it gets little sticky.. |
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| Add in saffron |
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| and some rose essence |
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| syrup done..Set aside till you fry the jamuns |
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| take small portion of dough |
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| roll it into a smooth ball |
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| there shouldn't be any cracks in this |
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| Heat oil or ghee for deep frying |
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| for testing drop a ball in |
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| the ball should sink in first, then slowly rise to top.. That is the right temp |
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| now drop few more balls |
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| fry them on low heat till it gets golden |
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| now it is golden |
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| drain them |
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| The syrup should be hot when you drop the jamuns in.. So reheat the syrup till it is bubbly and drop the jamuns in |
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| drop jamuns in and soak them for 2 hours |
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| ta da |
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| enjoy |
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