Preparation time: 25 minutes
Cooking time: 15 minutes
Mawa (khoya) – 1 ½ cup
Chenna – 1/4th cup
Soda bicarbonate – 1/4th teaspoon
Refined flour (maida) – 3 tablespoons
Green cardamom powder – 1/4th teaspoon
Sugar – 2 cups
Ghee – as required for deep fry
- Wash chenna and cook in a pressure cooker. Simmer the cooker on medium flame for 5 minutes. Remove the chenna and mash it thoroughly. Grate mawa thoroughly and mix it with the mashed chenna.
- Add refined flour, soda bicarbonate, green cardamom powder and little water to the above mixture. Mix thoroughly and completely to ensure even spreading. Make the mixture into soft dough.
- Roll the dough and divide it into sixteen equal portions.
- Shape the sixteen equal portions into soft balls.
- In a separate bowl, add 2 cups of water and sugar. Simmer the bowl with a medium flame. Make sure to stir it continuously. The mixture should reach the state of syrup within 10 minutes. Add sugar according to taste.
- Remove the scum, if any, from the sugar syrup.
- Take a kadai and add ghee. Place the kadai on a medium flame. Add the sixteen balls in the kadai and heat them until they turn golden brown in color.
- Add the balls into the sugar syrup for at least 20 minutes before serving.
- Maintain medium flame while heating jamuns. Excessive temperature of the oil will not cook the jamuns from inside.
- Sugar content varies from one individual to another.