500 gms. khoya
125 gms. plain flour
1/4 tsp. baking soda
1/4 cup milk
1/4 tsp. cardomom powder
1 pinch saffron strands
250 gms. sugar
ghee to deep fry
Method:
- Crumble the khoya. Sieve in the flour and soda together.
- Mix in the cardomom powder and crushed saffron.
- Mix well to form a soft dough. Use as much milk as required for kneading.
- Make balls of even size. Makes about 25-30.
- Heat the ghee very well. Take off fire and cool a little. Let in 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.
- Microwave lightly or warn over boiling water before serving.
- 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.
Time required : 1 hr.
Shelf life :2-3 days, (1 week refrigerated)
