Recipe Source: Pallavi
Makes 45 Jamuns
Milk Powder-2 cups
Semolina/ Sooji/ Rava-3 tbs
Maida/ Flour-6 tbs
Baking Powder-2 pinches
Cream / Full Cream Milk-8-9 tbs
Oil- To Deep Fry
Rose Syrup-1 tsp
Slivered Pistachios For Garnish
1. In a bowl mix together milk powder, maida, sooji and baking powder.
2. Add ghee and milk and form a soft dough.
3. Heat oil in a pan. While it is heating roll out small gooseberry sized balls out of the dough.
4. Drop them in oil and fry until golden. The oil should not be piping hot. Make sure that you fry the jamuns on medium low flame until golden.
5. In another pan add water and sugar and bring it to boil.
6. When the syrup is sticky, remove from flame and add the rose essence.
7. Drop the jamuns into hot syrup.
8. Fry the remaining jamuns and keep on adding them to the syrup.
9. Leave it to cool completely. The jamuns will soak the syrup and will become juicy.
10. Serve garnished with pistachio slivers.
1. The temperature of oil is very crucial. If it is too hot, the jamuns will brown quickly and the inside will be raw. So keep flame on medium low and fry the jamuns.
2. Make sure that the dough is soft. If you feel that it is crumbly, do not hesitate to add milk to loosen it. Very hard dough will result in hard jamuns.
3. After frying the first batch, the dough would have hardened as sooji will absorb the moisture. So before making balls, add a tbs of milk, knead the dough and then roll. This will ensure soft jamuns and uniformity.
I am linking this to my event Diwali Special. If you haven’t linked yours here is the day as today is the last day for linking up the entries…