Ingredients
Skim milk powder
|
150 gms
|
Self-Rising flour
|
50 gms
|
Baking powder
|
¼ tspn
|
Thickened cream
|
125ml
|
Cardamom powder
|
½ tspn
|
Oil for deep frying
|
1 ½ cup
|
Sugar for syrup
|
2 cups
|
Method
- In a thick saucepan add sugar and 2 cups of water and bring into boil.
- Keep stirring on a medium flame until the syrup becomes a little thick but not too thick.
- Add cardamom powder to the syrup and remove it from the stove.
- Add milk powder, flour, baking powder and cream in a bowl and knead it to form a firm dough.
- Make small balls and keep it aside.
- Heat oil in a pan and deep fry the jamoons on a low flame, taking care not to burn them, until they are cooked completely.
- Put the fried jamoons into the syrup immediately.
- Let it soak for about 2 hours and then it is ready to eat.
