Welcome to Little Chef’s Apron! Today we’ll make something that is a delicious specialty of North India. This dessert is a little tricky one but with good hacks and tips, I’m sure you’ll make it great in your first attempt.
The sugar syrup/ chasni
300ml/2.5 cup water
1/2 tsp water and milk mixture
. Add the sugar and water to a big container and give it a mix on medium flame till all the sugar is dissolved.
. Add the milk and water mix to prevent the sugar from crystallising and let it simmer for 10 minutes. You should end up with a sticky sugar syrup but not too thick as the jamuns need to soak the syrup.
. Add any flavouring you want like cardamom or rose essence at this point. Cover the lid and move on with the jamuns.
200gm Khoya(reduced full fat milk)
40 gm maida or all purpose flour
Oil for frying
. First combine the khoya and maida vaguely and transfer it to marble board.
. Knead this for 10 minutes till it’s a smooth dough. This kneading process s similar to that of a bread dough .
. Separate these into equal sections and make crack free balls. If the balls have cracks then while frying and soaking they might break.
. Heat the oil on high flame for one minute such that when you add the jamun, only light bubbles should rise.l
. Fry them on low flame till they are golden.
. My tip for you is that don’t fry all at once. Fry three at a time. And to get that even colour, keep moving the oil and not the jamuns.
. The syrup should be Luke warm when you add them and as soon as they are fried remove the excess oil and transfer them to the syrup.
. Let these soak for about 1.5 to 2 hours. Now I would suggest that you fry the jamuns really tiny in size because they puff up on soaking but it’s all up to you .
Transfer these to a serving bowl and pour that beautiful syrup over it.
. Garnish them with any nuts you like or eat them plain!