Ingredients:
Khoya (mava)................350
gms
Paneer.......................... 200 gms
sugar............................65gms
Water...........................4 cups
Cardamom powder.......½ tsp
Milk..............................1 tbsp (if
required)
Ghee for deep frying
Method:
1.
Make q string syrup of sugar and water
2.
Mash, grate or crumble khoya and paneer
together.
3.
Add cardamom powder, flour and knead well till
smooth.
If too dry, add a little milk. Form a soft
dough.
4.
Make small balls out of the dough rolling
lightly between palms. The balls should be half the size of Ping-Pong balls.
5.
Heat ghee till slightly fuming. Cool for 3
minutes.
6.
Add some balls, and allow them to rise before
putting back on heat.
7.
Fry on low heat, till dark from all over.
8.
Drain and dip into syrup. Allow to soak till
next batch is ready.
9.
Repeat till all dough is exhausted. Drain and transfer
to serving dish.
Note: take care not to fry on high or the
jamoons will stay undone from the center. If the jamoons are cracking, add some
more milk. If soaking too much fat, add a little more flour. A little variation
is bound since the khoya may not be uniform each time.
