Every Diwali, Paati would make khova from 4 litres of milk and divide it into three equal parts – 2 parts for jamun and 1 part for ice cream cake. I don’t remember a Diwali without Jamuns or Ice cream cake at Paati’s place.
The ice cream cake that she would make was of course spectacular, and the jamuns were so gorgeous and delicious – perfectly round sweet clouds that dissolved in your mouth – absolute bliss!
Makes: around 25 jamuns
- Khova – 11/2 cups/ 1 recipe
- Maida – 1 cup
- Sugar – 3 cups (if you want excess syrup i.e floating jamuns increase by a cup)
- Water – 1 cup (increase if you’re increasing sugar)
- Cooking Soda – 3 pinches
- Cardamom – 4 pods
- Saffron leaves – a few
- Oil – 1 cup (for deep frying)
- Combine sugar and water in a flat bottomed broad pan and simmer on a low heat until sugar dissolves. Add cardamom powder and saffron leaves and remove from fire.
- Knead khova, maida and soda and quickly shape into balls.
- Heat oil on a meidum flame. Fry the jamuns till golden brown over a low to medium flame, keeping oil temperature uniform. Oil should not smoke.
- Drain the jamuns and soak in the warm sugar syrup.
Serve the jamuns after half an hour.
- You will achieve correct consistency for jamun syrup when 3 cups of sugar dissolves 1 cup water over low heat.
- Only when the syrup is ready, mix the jamun dough. Since the dough has soda, if its kept aside the jamuns will disperse while frying and will not hold well.
- Right temperature of oil of utmost importance to get soft jamuns.
- Never refridgerate jamuns. Jamuns when refrigerated will shrink and become hard. Jamuns will stay fresh for 4 days when stored in air tight containers.
- If you like you can add two drops of rose essence to the syrup to make it Gulab jamun
Gulab(less) Jamun – for the Recipe Marathon
Fellow recipe marathoners:
DK, Siri, Srivalli, Ranji, PJ, Curry Leaf, Medha, Priya, Bhawna, Raaji, Ruchii
Anu, Kamala, Roopa, Divya Kudua, Rekha, Divya M, Raaga, Lakshmi Venkatesh, Sripriya, Viji, , Kamalika,Pavani, Roochi, Karuna