Get your sweet cravings satisfied with this sparkling dry jamun made of khoa and sugar.. Celebrate your special day with this easy delight that can be made within minutes at home...
Take a bowl and add three hundred grams of khoa into it.
Tip in fifty grams of maida flour and crumble it together with the khoa.
Now combine them well with two tablespoons of lukewarm milk.
The moisture present in the khoa will be sufficient enough to combine and we add a little amount of milk to mix the maida flour along with it.
Combine them gently for a minute or two and do not knead as you do for a roti dough.
Just see to it that the dough is smooth and soft and just ensure that it is does not have lump or crumble anywhere.
Cover it up with a soft muslin cloth for a while.
Just approximately after five minutes, take out the cloth and combine the dough once more and take a small portion as in the size of a gooseberry and roll it in between your palms.
Make similar balls with the remaining dough and let all the balls be even in size and shape.
Place it over a plate and keep aside.
Heat a wok and pour in enough cooking oil as required for deep frying and let the flame be in high mode.
When it is heated, just drop a bit of dough and check whether it is heated enough for frying.
When it pops up immediately, you can ensure that the oil is ready now.
Drop four to five balls or even more into the wok, depending upon the size of the wok and the quantity of the oil in it.
Let the flame be in medium mode and when the balls turn slightly golden brown, gently flip the balls to the other side using a slotted spoon.
When it becomes evenly golden brown, just take it out from the wok and place it over a plate covered with a paper towel to absorb excess oil from it.
Place a skillet on the stove and pour in two and a half cups of water in it.
While it boils, just add three cups of sugar to it and stir in.
Let it boil for about ten to fifteen minutes approximately until the water changes color to light golden.
When the water thickens and reaches a slightly sticky consistency, just lower the flame and sprinkle a teaspoon of cardamom powder to it.
Also tip in a few saffron strands into the hot sugar syrup and stir in.
After five minutes when it becomes aromatic, turn off the stove and close the syrup with a lid so that the essence of cardamom and saffron gets seeped into the syrup.
After ten minutes approximately, open the lid and drop the fried balls one by one and stir in gently and see to it that there is enough space for each ball.
Let it get soaked up for about fifteen minutes and after some time take the balls out from the syrup and place it over a plate covered with a paper towel.
We do this to make the jamuns dry and let it remain this way for some time.
Meanwhile, take a plate and add two tablespoons of sugar in it.
Take a jamun that has been dried and just roll it on the sugar nicely and as well as gently.
Roll it up in such a way that the sugar crumbles get coated up on all sides evenly.
Similarly, roll the other jamuns and now the sparkling slivery Dry Jamun is ready.
Arrange the dry jamuns in a plate and garnish with almond bits all over and serve it warm or chill according to your choice.
Serve it along with a scoop of venilla, butter scotch or pista ice cream if you want it chill.
Or accompany the dry jamuns with hot samosas or kachoris with a sizzling cup of coffee or chai.
Serving Size 1 piece
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.