The most famous of all indian sweets which everyone of all ages enjoy and relish! Below is my way of making it with suggestions at every stage!
Ingredients :: For Jamuns :- Khoya /khava, 200gms
Paneer, 100 gms
Rava, 50 gms
Maida/all purpose flour, 2 to 3 tbsp
Milk, regular, as per requirement, room temperature, for kneading the dough
Cardamom powder, 1tsp
Baking powder, over a pinch or so
Keshar, few strands, soaked in 2tbsp milk (use this in kneading dough) (optional)
Oil/ghee for deep frying
For syrup :- Sugar, 200 to 250 gms
Cardamom powder, 0.5tsp
Keshar, few strands, optional
Procedure :: Grate khava and panner in a big mixing bowl. Mix both together with hands.Make very sure that there are no lumps whatsoever. Now add the maida and rava to this and mix again. Now add the keshar milk and start kneading to form a soft smooth dough. Use the regular milk while kneading as and when it is needed. Do not apply lot of pressure while kneading. Let the kneading happen slowly and softly.
Also do not over knead. Once you get the desired texture, stop and cover with lid. Let this rest for min of 30 mins.
While the dough is resting, prepare the the syrup by boiling the sugar and water on a medium flame in a preferably wide pan. When you get the first boil add the keshar and cardamom powder and let it boil on low flame till the syrup thickens. Off the gas and keep aside.
Now heat the oil or ghee in a deep bottomed frying pan on a medium flame. While the oil is heating, make small crack free balls from the dough.Grease your hands before making each balls.
Once the oil is just hot, shift 4 to5 balls into the oil. The balls would settle at the bottom. Let it cook for a while. Let the bottom of the balls start turning brownish with tiny dots on them. Now with the spotted turner start rolling the balls slowly. Repeat this till you get the desired texture.
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