Ingredients
- 1 cup sugar
- 1 cup water
- 1/2 cup suji (semolina)
- 1 cup milk
- 1/4 teaspoon baking powder
- 1 tablespoon milk powder
- A pinch of cardamom powder
- 1 teaspoon ghee
- Oil for frying
Instructions
- In a saucepan, combine sugar and water. Bring to a boil, simmer for 2 minutes, then keep warm.
- In another pan, dry roast semolina on low heat for 5 minutes until fragrant.
- Gradually add milk while stirring continuously. Cook over medium heat until the mixture forms a soft dough. Let it cool for 5 minutes.
- Add baking powder, milk powder, cardamom powder, and ghee to the cooled dough. Knead until smooth and pliable.
- Divide and shape the dough into small cylindrical or oval jamuns.
- Heat oil on medium-low heat. Fry jamuns slowly until they are deep brown to nearly black.
- Transfer fried jamuns directly into warm sugar syrup and soak for at least 2 hours.
- Optional: Roll soaked jamuns in milk powder before serving for added richness.
Notes
- Add saffron or rose water to the syrup for added aroma.
- Substitute part of the milk with cream for a richer dough.
- Stuff with chopped nuts or dried fruits for a surprise center.
- Roll in powdered pistachios instead of milk powder for festive flair.
- Ensure syrup and jamuns are both warm—not hot—for best soaking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Frying, Soaking
- Cuisine: Indian
- Diet: Hindu
Nutrition
- Serving Size: 1 jamun
- Calories: 140
- Sugar: 18g
- Sodium: 25mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 5mg
