Prep Time: 25 minutes Cooking Time: 1 hour
Ingredients:
2 cups Milk Powder
⅓ cup Fine Semolina (Suji)
¼ cup Self Raising Flour
1 tbsp Ghee (Clarified Butter)
½ tsp Cardamom Seeds
½ tsp Cardamom Powder
¼ tsp Nutmeg Powder
¼ tsp Saffron (Kēsara)
½ cup Milk
2 cup Sugar
4 cups Water
1½ tbsp Rose Water
Ghee-oil for Frying*
Method:
Sieve the self-raising flour and semolina in a big bowl, add the ghee, then mix well until the ghee has combined.
Then add the milk powder, ¼ tsp cardamom seeds, cardamom powder, nutmeg powder, and saffron pinch.
Knead the dough by adding the milk gradually until combined to a smooth dough and rest for 10 minutes.
Meanwhile, in a big wide pan, add the sugar and water, bring it to a boil, then lower the heat and let the syrup simmer for 8-10 minutes.
Once it’s a little sticky, add the remaining saffron and cardamom seeds, simmer for 3-4 minutes, add the rose water, remove the pan from heat and set aside. Keep the syrup lukewarm.
Now take the dough and knead with your palm for 3-4 minutes, then take the tablespoon and scoop out the dough to make small round balls; this will make about 18-20 jamuns.
Heat the ghee-oil on low-medium heat, add the jamums to the warm (not hot) oil and fry until golden brown with a spatula rotating them regularly; this will take some time, about 5-8 minutes.
Once golden brown, remove them from the oil and drain over kitchen paper, then drop them warm (not hot or cold) in the sugar syrup and let it soak overnight. (I drop the jamuns when I am about to take out the second beach).
Repeat the frying process until all the jamuns are finished.
Transfer them to a big bowl with the sugar syrup; they should be nicely soft and spongy.
Garnish with flaked almonds and pistachio, serve warm or cold, and you can enjoy with a scoop of ice cream. Yum!
* To make Ghee-oil use 1 cup of oil and mix it with ¼ cup of ghee (clarified butter).