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Ingredients (Measurement Conversion Calculator) Khoya - 500 gm
Milk - 0.25 cup
Sugar - 250 gm
Saffron - 1 pinch
Cardamom powder - 0.25 teaspoon
Baking soda - 0.25 teaspoon
Ghee or Butter - as needed for deep fr
Plain flour - 125 gm
Directions
Crumble the khoya. Sieve in the flour and soda together. Mix the cardomom powder and crushed saffron. Mix well to form a soft dough. Use as much milk as required for kneading. Make 25-30 balls of even size. Heat the ghee or butter very well. Take off the heat and cool down a little. Add some of the jamoons. When they rise up put back on heat and fry till medium brown. In parallel, prepare thick syrup with sugar and water. Remove from ghee and put in 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 warm over boiling water before serving.
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