Ingredients:
- 150 gm puffed rice (murmura) - washed and soaked in water for 2 hours.
- 60 gm mawa
- 1/4 tsp baking powder
- Oil for frying
- Stuffing
- 90 gm Amul Cheese-grated
- 90 gm mawa
- 100 gm sugar
- 1 tbsp cashew nuts-chopped
- 2 tsp grated coconut
- 1 tbp raisins-chopped
1tsp chironji-chopped - Syrup
- 200 gm sugar
- 3 cups water
- 1 tbsp milk
- 1/2 tsp cardamom powder
- 2 tsp rose essence
- Silver foil for decoration
Method:
- Prepare syrup by boiling together the sugar and water. And milk and remove the scum as it surfaces.
- Boil till 3 cups of clear syrup are obtained.
- Remove from fire and flavour with essence and cardamom powder. Keep aside.
- Cook the mawa for stuffing in frying pan till it is golden brown.
- Add the rest of the ingredents and mix well. form into small balls and keep separately.
- Squeeze out the water from the puffed rice and mix it with the rest of the ingredents for Jamuns except oil.
- Knead well and from into as many balls as the number of stuffing balls you have.
- Flatten out the puffed rice balls on the plam of your hand and place a mawa ball on it.
- Fold over adn close sides to make an oval Jamun. deep fry on low fire till dark brown.
- Drain well and immerse in warm syrup for an hour. Serve warm decorated with silver foil.
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