Ingredients:
• 12 tbsp – Milk powder
• 3 tbsp – Maida
• 1/2 litre – Milk
• 3 tbsps – beaten curds
• 2 tbsp – melted Ghee
• 3 tbsp – Milk
• pinch of sodabicarb
• 1 tbsp – seeds of big black Cardamoms
• 2 cups – Sugar
• 1 tsp – essence of rose
• silver foil
Method:
- Boil half litre milk over a slow fire and cook till it turns thick and leaves the sides of the pan.
- Mix together all the above ingredients with the exception of cardamom seeds, sugar essence and foil.
- Blend till the mixture turns very smooth, then form into oblong shaped balls around a cardamom seed.
- Put 3 cups water in sugar and prepare a syrup of one third consistency.
- Remove from fire and keep it warm.
- Deep fry the jamuns over a slow fire to a golden brown colour and toss into the syrup.
- Put essence on top and set aside for a few hours.
- Cover with foil before serving.