Ingredients Jump to Instructions ↓

  1. 2 cups (250 grams) grated mava (khoya)

  2. 5 tbsp plain flour (maida)

  3. 1/4 tsp cardamom (elaichi) powder

  4. 2 tbsp sugar For the sugar syrup

  5. 3 cups sugar a few saffron (kesar) strands Other ingredients ghee for deep frying

  6. 1 cup dessicated coconut

Instructions Jump to Ingredients ↑

  1. In a large pan, combine the sugar with 1 litre of water and bring to a boil. Simmer over a slow flame till the syrup is 1 string consistency. Remove any impurities which float on top of the syrup using a slotted spoon. Add the saffron if desired and keep the syrup warm. In a bowl, combine all the ingredients, mix well and knead into a firm dough without using any water. Divide this mixture into 25 equal portios and roll into rounds. These should have no cracks on the surface as otherwise the jamuns will crack while frying. Deep fry in ghee over a medium flame till the jamuns are dark brown in colour (for approx 10 to 12 minutes). Drain and immerse in the warm sugar syrup. Soak for 30 minutes. Drain and roll in desiccated coconut. Serve at room temperature.


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