Submitted by rehanak55 on Wed, 2007-03-21 10:49
125 gms khoya
250 gms soft cream cheese
Pinch of salt
125 gms flour (maida)
1/2 tsp baking powder
500 gms of sugar
Few drops of essence or 1/2 tsp crushed cardamom
1/2 litre water
ghee for frying.
Knead the khoa, chenna and flour till very smooth and well blended adding a pinch of salt and baking powder.
Leave aside to rise for a couple of hours and form into small balls.
Prepare syrup from the sugar and water by boiling.
Remove the top scum formed with a flat spoon.
Strain the syrup through muslin and cool; flavour with essence.
Heat ghee for deep-frying and fry the jamuns till brown.
Cool and add to the syrup.
Leave to soak overnight.
Before serving, boil the jamuns in the syrup till soft.