Ingredients

• Jamuns
  
• 250 gms non-instant full cream milk powder
  
• 1 1/2 cups evaporated milk
  
• 2/3 cup flour
  
• 1/4 t soda
  
• 14 T ghee
  
  
• Syrup
  
• 875 gms sugar
  
• 7-8 cups water
  
• 1 T fresh milk few strands saffron few drops orange food colour 3 cardamoms halved
  
• 1/2 t rose essence

Method

1. Divide evaporated milk into 2 parts, making 3/4 cup each. Mix one portion of evaporated milk with the remaining ingredients for jamuns; knead very well. Cover dough with damp cloth and keep aside for an hour.
2. For the syrup, mix sugar and water and boil. After it boils add fresh milk so that the dirt from the sugar surfaces. Strain and let it boil again; add the remaining syrup ingredients except rose essence. Boil for another 10-15 minutes till slightly thick. Remove from fire add essence and keep aside.
3. Knead the jamun dough again using the second portion of evaporated milk. Make into small balls and deep fry on slow fire, stirring continuously till golden brown. It takes about 20 minutes to fry one lot.
4. Remove and put immediately into hot but not boiling sugar syrup. When all the jamuns have been added to the syrup, give it 2-3 boils. Then put off fire. Makes about 50 jamuns.