Cooking Time : 30 minutes
To Serve 8
Ingredients
For Jamuns :
Paneer : 100 gm
Maida : 7 heaped tsp
Baking powder : 1/2 tsp
Oil for frying
For Syrup :
Sugar : 1/2 cup
Water 1/2 cup
For Malai :
Milkmaid : 1/2 tin
Milk : 2 cups (1 cup = 150 ml)
Maida : 1 heaped tsp
Elaichi : 2, powdered
Silver leaf : 1
Method
Sugar Syrup
- Heat sugar and water together to boil. Keep aside.
- Knead Paneer till it becomes soft and has no grain.
- Add Maida and baking powder. Knead and mix well.
- Heat oil in a kadai. Roll out Paneer mixture into balls.
- Deep fry Paneer balls on slow medium heat till golden brown.
- Cool the fried jamuns for 2 to 3 minutes. Then soak in syrup for 20 to 30 minutes.
- Mix Milkmaid, Milk and Maida in a pan. Bring to boil stirring constantly. Cook for 2 to 3 minutes and remove from fire. Add Elaichi powder.
- Remove Jamuns from the syrup. Arrange in a serving bowl. Pour Malai over the Jamuns and top with Silver Leaf.
- Serve chilled.