DRY JAMOON
INGREDIENTS: Milk Khova - 1/4 cup Maida or All purpose flour -1 cup Cooking soda - A pinch Sugar - 2 cup Water - 2 cup Dessicated coconut - 1 cup Ghee for deep frying Milk - 1 cup HOW TO MAKE: For Sugar syrup: Add 2 cups of water to 2 cups of sugar and heat on a low flame. Boil till the sugar turns to a thread consistency. Mix khova, maida and little soda with very little milk. Make in to a smooth dough. Make small balls of desired shape and size Heat ghee and deep fry the balls on a low flame till they turn red. Take the jamuns out and let them cool for 5-10mins. Then put them in the already prepared sugar syrup. Keep the Jamuns in the sugar syrup for around 1/2 hour . Remove the jamuns from the syrup . Now roll the jamuns on the dessicated coconut(dry copra) and store. Preparation time : 30mins