Ingredients:

• 150g – puffed Rice (washed and soaked in water for 2 hours)
• 60g – mawa
• 1/4 tsp – baking powder
• Oil for frying
• Stuffing:
• 90g – Amul cheese, grated
• 90g – mawa
• 100g – Sugar
• 1 tbsp – cashew nuts, chopped
• 2 tsp – grated Coconut
• 1 tbsp – raisins, chopped
• 1 tsp – chironji, chopped
• Syrup:
• 200g – Sugar
• 3 cups – water
• 1 tbsp – Milk
• 1/2 tsp – Cardamom powder
• 2 tsp – rose essence
• Silver foil for decoration

Method:

1. Prepare syrup by boiling together the sugar and water.
2. Add milk and remove the scum as it surfaces. Boil till 3 cups of clear syrup are obtained.
3. Remove from fire and flavour with essence and cardamom powder. Keep aside.
4. For Stuffing: Cook the mawa for stuffing in frying pan till it is golden brown.
5. Add the rest of the ingredients and mix well to form into small balls and keep separately.
6. For Jamun: Squeeze out the water from the puffed rice and mix it with the rest of the ingredients for Jamuns except oil.
7. Knead well and from into as many balls as the number of stuffing balls you have.
8. Flatten out the puffed rice balls on the palm of your hand and place a mawa ball on it. Fold over and close sides to make an oval Jamun.
9. Deep fry on low fire till dark brown. Drain well and immerse in warm syrup for an hour.
10. Serve warm decorated with silver foil.

Recipe courtesy of Sify Bawarchi