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:

1. Syrup:
2. Take the sugar in a heavy pan and add water to just cover the sugar.
3. Boil and add a tbsp of milk to separate the dirt.
4. Strain and boil again.
5. The syrup is done when, while dropping from a spoon, it falls in a thin single thread.
6. Jamoons:
7. Crumble the khoya.
8. Sieve in the flour and soda together.
9. Mix in the cardamom powder and crushed saffron.
10. Mix well to form a soft dough.
11. Use as much milk as required for kneading.
12. Make balls of even size.
13. Heat the ghee very well.
14. Take off from the fire and cool a little.
15. Add some of the jamoons.
16. When they rise up, put back on fire and fry till medium brown.
17. Remove from ghee and put in the syrup. Soak for 10 minutes.
18. Drain and transfer to a glass bowl.
19. Repeat for all the balls.
20. When done pour the remaining syrup over the jamoons.

Recipe courtesy of Shilpa