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Ingredients
 350 gm. khoya
200 gm. paneer
65 gm. plain flour (1/8 cup)
600 gm. sugar
4 cups of water
1/2 tsp. cardamom powder
1 tbsp. milk if required
ghee for deep frying
Method:
Make 1 string syrup of sugar and water. Mash, grate or crumble khoya and paneer together. Add cardamom powder, flour and knead well till smooth. If too dry, add a little milk. Form a soft dough.
Make small balls out of the dough rolling lightly between the palms. The balls should be half the size of pingpong balls. Heat the ghee and cool for 3 minutes. Add some balls, and allow them to rise before putting back on heat. Fry on low heat, till dark from all over. Drain and dip into the syrup. Allow to soak till next batch is ready. Repeat till all the dough is exhausted. Drain and transfer to a serving dish.
Note: Take care not to fry on high flame for the jamoons will stay undone from the centre. If the jamoons are cracking, add some more milk. A little variation is bound since the khoya may not be uniform each time.
More this week: Noodle Salad
Published on 29th Nov 2002
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