Cooking Time: 20-30 minutes
Servings: 4
Preparation Time: 40-50 minutes
Category: Veg
Ingredients
| • | Hariyali khoya/mawa | 3/4 cup |
| • | Cottage cheese (paneer) | 1/2 cup |
| • | Refined flour (maida) | 3 1/2 tablespoons |
| • | Cornflour/ corn starch | 3 1/2 tablespoons |
| • | Pistachios,crushed | 5-6 |
| • | Green cardamom powder | 1/4 teaspoon |
| • | Sugar | 1 1/2 cups |
| • | Milk | 1 teaspoon |
| • | Ghee | |
Grate the khoya and cottage cheese separately and mix.
Reserve two tablespoons of the khoya mixture. Add the refined flour and cornflour to the remaining mixture and knead well till smooth. Divide into twenty-five equal portions.
Add the crushed pistachios and cardamom powder to the reserved khoya-paneer mixture and mix well. Divide into twenty-five equal portions and roll into balls.
Take each portion of the khoya-paneer mixture in your palm, make a hollow in the centre and place the khoya-pistachio mixture in it. Bring the edges together to seal the filling, press and roll into a smooth ball. Ensure no cracks form.
Boil together the sugar and one and one-fourth cups of water, stirring till the sugar dissolves. Add the milk, collect the scum which rises to the surface with a ladle, and discard. Simmer till the syrup turns a light golden. Keep the syrup warm.
Heat sufficient ghee in a kadai on medium heat. Gently slide in half the khoya balls. Lift the kadai off the heat and rotate it gently till the balls float to the top.
Place the kadai back on the heat and continue to fry on medium heat, stirring gently, till the jamun turn golden brown in colour.
Drain and place them in the syrup. Let them soak for at least fifteen minutes before serving.
Serve warm or cold.
Makes 25 jamun/750 grams
