-
1
In a bowl grate khoya, mashed it well using hands, so that there is no lumps.
-
2
In a separate bowl mash fresh cottage cheese very well, it shouldn't look grainy any more.
-
3
Add mashed cottage cheese to the khoya bowl, add flour, milk and gently mix everything using hands.Form into a smooth dough.
-
4
(Don't over mix/Knead the dough for too long.
-
5
stop once everything is mixed thoroughly)
-
6
Pinch small marble sized balls from the dough and roll them in a round shape between your palms,applying gentle pressure.
-
7
If you want you can keep the balls round or make it oblong cylindrical shape.
-
8
Shape all the dough and keep them covered.
-
9
In a heavy bottom pan mix sugar and water.
-
10
When sugar is completely dissolved, add lemon juice and mix.
-
11
Cook the sugar water mixture on medium heat till it becomes thin syrup like consistency.
-
12
Switch off the gas.
-
13
Add rose water, cardamom and saffron.
-
14
In a deep frying pan heat oil on medium heat.
-
15
Once the oil is hot, slide a small ball of dough to the oil.
-
16
The dough ball should slowly rise up and start floating.
-
17
It indicates the right temperature of oil.
-
18
Slide in the shaped dough balls in batches.
-
19
Reduce the heat to medium.
-
20
Once the jamuns start floating on top, gently keep on turning them to make sure even browning.
-
21
Fry till it looks dark brown in colour.
-
22
Drain excess oil in a paper towel and quickly add to warm sugar syrup.Cover and allow the jamuns to soak in the sugar syrup at least 4-5 hours or preferably overnight.
