This is one of those recipes for an all-time favourite that you can master in minutes. Just follow the steps exactly and you will be rewarded with soft, luscious jamun floating in a pool of liquid gold.
This recipe is from the book Mithai.
Preparation Time : 26-30 minutes
Cooking time : 31-40 minutes
Paneer (cottage cheese)
Refined flour (maida)
3 1/2 cups
Cornflour/ corn starch
3 1/2 cups
1 1/2 cups
Green cardamom powder
to deep fry
Grate the khoya and cottage cheese separately and mix together in a bowl.
Add the refined flour and cornflour, and knead well till smooth. Divide into twenty-five equal portions.
Place each portion of the khoya-cottage cheese mixture in your palm, press and roll into a smooth ball. Ensure there are no cracks on the surface.
Cook the sugar with one and one-fourth cups of water, stirring till the sugar dissolves. Add the milk and collect the scum which rises to the surface with a ladle, and discard. Add the cardamom powder and simmer till the syrup turns a light golden. Keep the syrup warm.
Heat sufficient ghee in a non-stick kadai on medium heat. Gently slide in half the khoya balls. Lift the kadai off the heat and place on a heatproof board on the worktop; rotate the kadai gently till the balls float to the top.
Place the kadai back on the heat and continue to fry on medium heat, stirring gently, till the balls turn golden brown.
Remove the jamun with a slotted spoon and soak in the syrup for at least fifteen minutes before serving.
Serve warm or cold.