Will make 40 jamuns
1/2 litre whipped cream (if using cool whipped cream then 1 litre)
3 cups Nido milk powder
1cup all purpose flour
1tb.sp semolina
1 tsp Baking powder
Pure ghee for Frying
Syrup
4 cups sugar
3 cups water
1 tb.sp elaichi pd and few string saffron
Combine Nido milk powder , plain flour , 1/2 tsp Baking powder and semolina.
Now fold whipped cream.
Make a dough
Keep it freezer so it stay as dough
Make round balls.
Deep fry in very low flame until light brown in color.
Remove on paper roll.
Put all jamun in warm syrup.
Cover and cook on low for 5 minutes. Continuously move pan from side to side. Do not touch jamun.
It's ready Serve hot or cold.
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