For the jamuns:
Sugarless khoa 200gms
Maida 6 level tablespoons
Soda a pinch
Ghee 1 tsp
Mix the above thoroughly & add little water to make a dough.
The kneading must be done very soft & there should not be any cracks in the balls.
Rest for 10 mts & make balls.
Heat oil to just medium & add the balls.
Deep fry on low heat till brown.( not more than 4 at a time )
Remove, transfer to a tissue paper, wait for about 5 secs & put in syrup which can be hot or cold .
Syrup:
Sugar 400 gms – 2 cups
Water 400 ml – 2 cups
Cardamom powder - 1 tsp
Saffron - ¼ tsp ( warm & powder )
Saffron colour - 2,3 drops
Heat water & sugar till sugar dissolves & add 1 tbsp milk.
Strain to remove the dirt collected
When it boils add spices & colour & remove when it becomes sticky to touch.
The balls have to be hot when you put in syrup - this is important.
Soak for minimum 12 hrs before serving it.