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1
Crumble the khoya (Khoya is dried whole milk available at Indian sweetmeat shops.
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2
Whole milk powder combined with a little pure ghee (2 tsp ghee to 2 cups milk powder) and mixed into a dough consistency with just a sprinkling of water can be used as a substitute.)
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3
Sieve in the flour and soda together.
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4
Mix in the cardomom powder and crushed saffron.
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5
Mix well to form a soft dough.
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6
Use as much milk as required for kneading.
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7
Make balls of even size.
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8
Heat the ghee very well.
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9
Take off fire and cool a little.
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10
Let in some of the jamoons.
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11
When they rise up put back on fire and fry till medium brown.
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12
Remove from ghee and put in the syrup.
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13
Soak for 10 minutes.
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14
Drain and transfer to a glass bowl.
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15
Repeat for all the balls.
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16
When done pour the remaining syrup over the jamoons.
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17
Microwave lightly or warn over boiling water before serving.
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18
To make the syrup: Take the sugar in a heavy pan and add water to just cover the sugar.
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19
Boil and add a tbsp.
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20
of milk to separate the dirt.
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21
Strain and boil again.
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22
The syrup is done when, while dropping from a spoon it falls in a thin single thread.
