Sweet Jamun
Indulge in the luscious charm of Sweet Jamun, a quintessential Indian dessert that melts in your mouth with every bite. Made from rich, creamy khoya (mawa) and delicately flavored with fragrant cardamom and rose water, these golden-brown dumplings are soaked in a warm, sticky sugar syrup, creating a perfect harmony of textures and flavors. The secret lies in crafting a soft, smooth dough and frying the jamuns to perfection until they’re irresistibly tender. Garnished with a sprinkle of chopped pistachios for added elegance, this dessert is a true culinary masterpiece, ideal for festive gatherings or special occasions. Whip up this classic treat in just under an hour and savor the magic of homemade Sweet Jamun!
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Ingredients
- 200 grams Khoya (mawa)
- 4 tablespoons All-purpose flour
- 0.25 teaspoon Baking soda
- 2 tablespoons Milk, as needed for dough
- 300 grams Sugar
- 250 milliliters Water
- 4 Green cardamom pods
- 1 tablespoon Rose water
- 500 milliliters Ghee or oil, for deep frying
- 2 tablespoons Pistachios, finely chopped (optional, for garnish)
Directions
Step 1
Begin by preparing the sugar syrup. Combine 300 grams of sugar and 250 milliliters of water in a saucepan. Heat the mixture over medium heat, stirring until the sugar dissolves completely.
Step 2
Add 4 crushed green cardamom pods to the syrup and boil for 5-7 minutes until it reaches a slightly sticky consistency. Remove from heat and stir in 1 tablespoon of rose water. Set aside to cool slightly.
Step 3
To make the dough for the jamuns, crumble 200 grams of khoya in a large mixing bowl. Add 4 tablespoons of all-purpose flour and 0.25 teaspoon of baking soda.
Step 4
Gradually add 2 tablespoons of milk or as needed, mixing gently to form a soft, smooth dough. Avoid kneading to maintain the delicate texture.
Step 5
Divide the dough into equal portions and roll each portion into smooth, round balls without cracks. Ensure the balls are uniform in size so they cook evenly.
Step 6
Heat ghee or oil in a deep frying pan over medium heat. Test the temperature by dropping a small piece of dough into the oil; it should rise slowly without changing color quickly.
Step 7
Gently slide the jamun balls into the hot oil, reducing the heat to low-medium. Fry the jamuns, stirring gently and continuously, until they become golden brown and cooked through.
Step 8
Remove the cooked jamuns with a slotted spoon and drain excess oil on paper towels. Immediately transfer the fried jamuns into the warm sugar syrup.
Step 9
Allow the jamuns to soak in the sugar syrup for at least 2 hours. This helps them absorb the syrup and become juicy.
Step 10
Once ready to serve, transfer the soaked jamuns to a serving dish and garnish with finely chopped pistachios if desired. Enjoy the sweet, aromatic delight of homemade jamun.
Nutrition Facts
| Serving size | (1354.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6573.9 |
| Total Fat 549.9g | 0% |
| Saturated Fat 335.4g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 1403.0mg | 0% |
| Sodium 541.9mg | 0% |
| Total Carbohydrate 383.3g | 0% |
| Dietary Fiber 4.9g | 0% |
| Total Sugars 342.5g | |
| Protein 30.3g | 0% |
| Vitamin D 15.2IU | 0% |
| Calcium 1108.9mg | 0% |
| Iron 4.2mg | 0% |
| Potassium 637.4mg | 0% |
Source of Calories