Ingredients
For the dough:
200 gms Hariyali mawa or soft khoa (To make hariyali mawa, reduction of milk is stopped a little earlier than for normal mawa, so is softer and has higher moisture content)
100 gms cottage cheese
50 gms all-purpose flour
10 gms cardamom powder
Oil, for frying
1 gm saffron
10 gms pistachio flakes
For the syrup:
250 gms sugar
200 gms water
15 ml rose water
Method
1. In a bowl, add hariyali mawa and mash well. Make sure there are no lumps. You can also grate and then mash the mawa.
2. Add grated cottage cheese, all-purpose flour, and cardamom powder to the mashed mawa. There should be no lumps in both the mawa and cottage cheese.
3. Mix well, gather together to form a dough. Do not knead.
4. If you are unable to form balls or if the mixture appears dry, then add a few teaspoons of milk. Cover the dough and keep aside for 30 minutes.
5. Roll the dough into small balls and fill with pistachio flakes and saffron strands.
6. In a fresh pan, dissolve the sugar in water. Heat the sugar until it become sticky. Switch the flame off before the syrup reaches a one-thread consistency when tested with a spoon.
7. Add rose water and stir. Keep the sugar syrup aside.
8. While the sugar syrup is cooking, heat oil in a thick-bottomed pan until lightly hot. Lower the flame, wait for a minute and then gently submerge the dough balls in oil.
9. Cook until the ‘jamun’ are evenly brown.
10. Remove the fried ‘jamun’, and then place them in the sugar syrup.
11. Once the ‘jamun’ absorbs the syrup, garnish with pistachio flakes and saffron.
12. Serve warm or at room temperature. Enjoy!
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