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:

1. Boil half litre milk over a slow fire and cook till it turns thick and leaves the sides of the pan.
2. Mix together all the above ingredients with the exception of cardamom seeds, sugar essence and foil.
3. Blend till the mixture turns very smooth, then form into oblong shaped balls around a cardamom seed.
4. Put 3 cups water in sugar and prepare a syrup of one third consistency.
5. Remove from fire and keep it warm.
6. Deep fry the jamuns over a slow fire to a golden brown colour and toss into the syrup.
7. Put essence on top and set aside for a few hours.
8. Cover with foil before serving.