The dish is originally adapted from an Arabic dessert. During the Mughul era, it became popular in India. The Dessert is prepared using Milk Solids and Sugar. The easiest way to make is to bring the instant mix available in the market and prepare Jamoons.
Time Required: 40 Minutes
1 Cup Khova / Dehydrated Milk
3 tbsp Maida / Refined Flour
A pinch of Cooking Soda
3 Cups Sugar
Few strands of Saffron (Optional)
Few drops of Rose water
½ tsp Cardamom Powder (Optional)
Oil for deep-frying
Add Sugar and Water in a thick bottomed pan and simmer on a low heat until sugar dissolves. Add Cardamom Powder, Saffron and Rose Water and cook on low heat for 5 to 8 minutes. Remove from heat and keep aside.
Mix Khova, Maida, Soda and little water and mix to a smooth dough. Divide into small balls and ensure that there are no cracks visible on the balls.
Heat Oil and deep fry the balls on low flame until they turn brown.
Remove them on a kitchen towel.
Drop them into the sugar syrup.
Leave it aside for 2 hours and serve.