For Sugar Syrup:
|Cardamom Powder||1/4th Tsp.|
|Full Cream Milk||1 Litre|
|Fresh cream||200 ml|
|Lemon Juice or Vinegar||2 Tbsp.|
|Condensed milk||100 ml|
|All purpose flour||2-3 Tbsp.|
- Boil milk and cream together. When it’s boiled completely add lemon juice and stir gently and turn off the heat.
- Separate the chenna and whey using a muslin towel. Tie the Towel tightly and rest it by hanging it on the Sink tap for about 3 hours so that all the excess moisture is dried.
- Fresh and soft paneer is now ready. Knead the paneer for 2-3 minutes
- Add Ghee & Condensed milk and mix well
- Start adding the all purpose flour little by little and knead it to soft dough. Make sure that the dough is not very firm.
- Make small balls.
- To a deep pan add oil or ghee and heat.
- Add the jamun balls and fry them in low-medium flame till they completely fried and turn brown.
- For the Sugar syrup, add sugar and water to a pan a mix well till the sugar dissolves completely.
- Add cardamom powder and continue to cook till the syrup turn thick.
- Turn off the flame before 1 string consistency.
- Add the fried jamuns to hot sugar syrup.
- Let it soaok in the sugar syrup for a minimum of 2 hours before serving.
- Serve it Hot or Cold.
Tips & Variations:
- This can be made with store bought paneer as well. But might turn out as soft as making them at home.
- A pinch of Baking soda can be added to the dough to fluff the jamun balls while frying.
- Please note that these jamun balls wont fluff as big as the readymix as there is very less baking sod or no soda at all.
- If using store bought paneer, Soda 150-200 grams paneer in hot water for 5 minutes and grind it to a coarse paste and follow the recipe.
- You can flavour the sugar syrup with rose or vanilla essence as well.