It is a very popular desert among Indians, specially those who have a sweet tooth. One can serve it hot as well as cold depending on their likings. It is a very easy recipe to follow and a good way to surprise your family.
1. Maida (all purpose flour)- 2 to 3 tbs
2. Khoya- 50 gms
3. Milk- 500 ml
4. Lemon juice- 2 tsp
5. Sugar- 1 cup
6. Water- 1/2 cup
7. Oil
8. Cardamom powder and seeds- 1 tsp
Procedure :
First we will make chenna (chhana or home made paneer) from the milk. For that boil the milk in a deep bottom pan and add the lemon juice to it while boiling. The milk will start separating the curdle (paneer) and whey (fluid). Stir the milk so that the whole milk is used to make chenna. Now when the whey turns light yellowish in color, remove the pan from heat. Pass the whole thing through muslin cloth or a very fine sieve. Keep the solid chenna part under running cold water for few minutes which will remove the taste of lemon as well as will keep the chenna soft. Now extract water from the chenna and keep it aside.
Before making the jamuns prepare the sugar syrup for it. Take the sugar and water in a pan and heat it. Stir the mixture after sometime so that the sugar gets dissolved in the water. Let it boil for 7 to 8 minutes and turn the heat off.
Next heat oil in a deep bottom pan for frying the jamuns. Mix khoya, chenna, cardamom powder and maida (one tbs at a time) in a bowl thoroughly. Make a soft dough. Roll the dough into small size balls and check if the oil is hot. Do not heat the oil too much as it will burn the jamuns. Now add one by one balls and do not press it with your spatula. Lower the flame and let it get cooked for about 2 to 3 minutes. Slowly roll/turn the jamuns without pressing them. When the jamuns turn brown, take them out and keep them in a paper napkin for 1 minute.
Now add the jamuns into the warm ( it should not be hot at all) sugar syrup ( chaashni) and serve it after half an hour.
Sending this to Indian Methai Mela event.
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