Instructions
Step 1. Make Syrup:
- Combine sugar, water, and cardamom. Boil for 5-7 minutes until the syrup is slightly sticky (no string consistency needed). Turn off the heat and add rose water. Keep warm.
Step 2. Make Dough:
- In a bowl, mix milk powder, flour, and baking soda. Rub in 1 tbsp melted ghee until crumbly.
- Gradually add milk, mixing gently until a soft, smooth, non-sticky dough forms. Do not knead. Cover and rest for 5-10 minutes.
Step 3. Shape & Fry:
- Grease your hands and roll the dough into small, smooth balls without any cracks. Heat oil/ghee on low heat. The oil should be warm, not smoking hot.
Step 4. Cook & Soak:
- Fry the jamuns on low heat, turning constantly, until they are deep golden-brown (about 8-10 mins for even cooking).
- Drain and immediately drop them into the warm sugar syrup. Soak for at least 2 hours before serving.
Tips
- Always fry on low heat this ensures the jamuns cook evenly inside.
- Don’t let the syrup thicken; it should be light and warm for proper soaking.
- Resting time is key for that soft, melt-in-the-mouth texture.