Recipe (Makes about 32 small jamuns):
Milk powder - 1 cup
All-purpose flour - 2 tbsp
Baking powder - 1/2 tsp
Cardamom powder - 1/4 tsp (optional)
Whole milk - enough to make a dough
Oil - for frying the dough balls
Rose Water - Sugar Syrup:
Granulated sugar - 1 1/2 cup
Water - 1 1/4 cup
Cardamom pods - 2, crushed
Rose Water - 1 tsp
Add the sugar, cardamom pods and water to a small saucepan.
Stir the sugar and dissolve in water.
Bring the sugar solution to a boil and remove from heat.
Pour the rose water and keep warm.
Mix the milk powder, all purpose flour and baking powder together in a bowl.
Prepare a dough out of the mix with whole milk, adding just enough to make the dry ingredients come together.
Make small balls of the dough and smoothen them into perfectly round balls.
Heat oil on a very low flame (*).
Carefully toss in a few balls at a time and fry them until golden brown.
Gently move them around with a slotted spoon so that they are evenly browned.
Drain the balls using the slotted spoon and put them in the warm sugar syrup.
Repeat for the remaining balls.
Allow the balls to soak in the sugar syrup until they are soaked through.
Serve cold or at room temperature.
- While making the dough, be sure to add just enough whole milk.
- To make shaping easier, grease your hands with oil which prevents the dough from sticking to your hands.
- The sugar solution should be runny and not thick. Only then will the balls soak up the sugar solution and become plump. The syrup will thicken in time.
- (*)The temperature is key while frying the jamuns. The oil should only be slightly warm when you put the first batch of dough balls. The balls should take a few minutes to pop up. This ensures that the balls are cooked through.
- Do make smaller balls so that you can be sure that they are cooked through.
- While frying the jamuns, always heat the oil on low flame.
- The next time I make the jamuns, I would experiment by adding a bit more of the baking powder to see if it would make the balls more spongy and soft, which would almost melt in the syrup itself.
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