Ingredients

The following ingredients have 4 Servings
  • 2 cups sugar
  • 2 cups water
  • 2 cardamom
  • few strands of saffron (optional)
  • 1 cup milk powder
  • 1/4 cup all purpose flour / maida
  • a big pinch of baking soda
  • 2 tbsp melted butter
  • 4 tbsp milk
  • oil / ghee for frying

Instruction

  • Start by preparing the sugar syrup. Boil water with sugar, cardamom and saffron. Cook till the sugar has dissolved.( I time the sugar syrup after the sugar has completely dissolved and let it simmer for additional 5 minutes.) Remove from flame and allow it to cool while you prepare the jamuns.
  • Sift together milk powder, all purpose flour and baking soda.
  • Mix in the melted butter and gently mix.
  • Add 1 tbsp of milk at a time and knead gently to a soft dough. (Do not over work this dough. If you knead the dough too much, the gluten will make the balls fall apart while frying. Just mix enough to gather it together. For me, 4 tbsp of milk is perfect for the right consistency, it will depend upon your milk powder how much milk you will need. It should be soft and not too sticky and neither too hard.)
  • Apply oil or ghee to the hands and make it into small round or oval shaped balls.
  • Heat oil or ghee in a kadai on low heat and fry the balls till golden brown in color.
  • Transfer these balls to the warm sugar syrup and allow it to soak for at least 2 hours before serving.