Ingredients:
• 500 g – khoya
• 250 g – Sugar
• 125 g – plain flour
• 1/4 cup – Milk
• 1/4 tsp – baking soda
• 1/4 tsp – Cardamom powder
• 1 pinch – Saffron strands
• Ghee to deep fry
Method:
- 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.
- Jamoons:
- Crumble the khoya.
- Sieve in the flour and soda together.
- Mix in the cardamom powder and crushed saffron.
- Mix well to form a soft dough.
- Use as much milk as required for kneading.
- Make balls of even size.
- Heat the ghee very well.
- Take off from the fire and cool a little.
- Add 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.
Recipe courtesy of Shilpa