-
Crumble the khoya. Sieve in the flour and soda together.
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Mix in the cardomom powder and crushed saffron.
-
Mix well to form a soft dough. Use as much milk as required for
kneading.
-
Make balls of even size. Makes about 25-30.
-
Heat the ghee very well. Take off fire and cool a little. Let
in some of the jamoons.
-
When they rise up put back on fire and fry till medium brown.
-
Remove from ghee and put in the syrup. Soak for 10 minutes.
Drain and transfer to a glass bowl.
-
Repeat for all the balls. When done pour the remaining syrup
over the jamoons.
-
Microwave lightly or warn over boiling water before serving.
To make the syrup:
-
Take the sugar in a heavy pan and add water to just cover the
sugar.
-
Boil and add a tbsp. of milk to separate the dirt. Strain and
boil again.
-
The syrup is done when , while dropping from a spoon it falls
in a thin single thread.
Serves: 25-30 helpings
Time required: 1 hr.
Shelf
life :2-3 days, (1 week refrigerated)
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