1 cup klim1 jumbo egg½ teaspoon baking powder1 teaspoon semolina1 teaspoon cake flour2 tablespoon melted ghee (Clarified butter) For the syrup:2 cups sugar4 cups water½ teaspoon rose essencePinch saffron1/teaspoon Elachi (cardomom) ground
Firstly make the syrup. Mix everything and bring to the boil. Switch off. Mix all the dry ingredients together to make a fine bread crumb consistency. Add the egg and make a soft smooth dough. Roll into ping pom sizes. About 12. There should be no cracks at all. Deep fry the jamuns on low heat till golden brown. Bring the syrup to the boil. Switch the flame off. Add the jamuns to this hot syrup now. Allow it to soak till it reaches to room temperature.Now chill in the fridge.Ready to serve.Enjoy.