Recipe
Why make it
Soft, golden milk-powder dumplings fried gently and soaked in cardamom-rose sugar syrup. A classic sweet for Eid, weddings and dinner parties, made with pantry ingredients.
Serves 8
+ 5 more in the full recipe
Step 1 of 9
Make the syrup first. Put the sugar, water and crushed cardamom in a pot and bring to a boil, stirring until the sugar dissolves. Simmer for 5 minutes until slightly sticky but still thin, like light cream. It should not form a t…
Step 2 of 9
Stir in the lemon juice, saffron and rose water. Turn off the heat and keep the syrup warm on the stove.
Step 3 of 9
In a bowl, mix the milk powder, flour and baking powder. Rub in the soft ghee with your fingertips until the mixture looks like fine crumbs.
Step 4 of 9
Add the warm milk a tablespoon at a time, mixing lightly, until a soft, slightly sticky dough comes together. Do not knead. Cover and rest for 10 minutes.
Step 5 of 9
Grease your palms and divide the dough into 16 equal portions. Roll each between your palms into a smooth, crack-free ball. They will swell, so keep them small, about 3 cm across.
The last 4 steps are in the full recipe.
Cook’s tip
Keep the oil temperature low. If it is too hot, the jamuns brown outside and stay raw in the centre.
Ready to cook?
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