Ingredients
- 6 bread slices trimmed (approx. 65 g)
- ¼ teaspoon cardamom powder
- 30 ml milk I used slightly less
- Ghee for greasing and frying
For Sugar Syrup
- ¾ cup water
- ¾ cup sugar
- ¼ teaspoon cardamom powder
- A few strands of saffron
Instructions
- Trim the bread slices and break them roughly into pieces
- Add milk little by little and knead into a firm dough
- Grease your palms with ghee and roll the dough into smooth balls without cracks
- In a pan, boil water and add sugar
- Once the sugar melts, add cardamom powder and saffron
- Cook until the syrup reaches a sticky consistency
- Simmer on the lowest flame to keep warm
- Heat oil or ghee for deep frying
- Check the temperature and fry the jamuns until golden brown
- Drain excess oil and immediately add hot jamuns to the hot syrup
- Mix gently and let them soak
- Optionally, microwave the soaked jamuns for 1 minute for better absorption
- Let them rest for 2–3 hours before serving
Video
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