Tuesday, July 30, 2013

Stuffed Jamoon


Instant Gulab Jamoon Mix - 200gms
Dessicated Coconut - 1/2 cup
Cashew Nuts - 25
Ghee or Oil for deep frying

For Sugar Syrup:

Granulated Sugar -  4 cups

Water - 4 cups
Cardamom Powder - 1/2 tsp


  1. Gently mix instant jamoon mix with 1/2 cup of water to make a soft dough. Set it aside for 5 minutes.
  2. Heat sugar and water in a wide pan. Let it boil for 7-8 minutes. Turn off the heat, add cardamom powder. Mix.
  3. Take a small lemon sized portion of the dough, flatten it between your palms to make a small disc.
  4. Place a cashew nut in the center of the disc and cover it by bringing the edges of the disc together. Roll between your palms to make a ball. 
  5. Repeat step 3-4 for all the remaining dough.
  6. Heat ghee/oil in a pan.
  7. When the ghee/oil starts smoking, set the flame to medium. 
  8. Wait for a minute for the ghee/oil to stop smoking, drop a few dough balls into the hot ghee/oil.
  9. When the dough balls turn slightly brown, remove the pan off the pan and place it on the platform for a minute or carefully rotate the pan such that the dough balls roll over in the hot ghee/oil for a minute.
  10. Place the pan back on the flame and fry the dough balls until they turn deep brown in color.
  11. Remove these dough balls from ghee/oil and place them on a kitchen tissue for a few seconds to remove excess ghee/oil.
  12. Drop them into the prepared sugar syrup. Let them soak for 10-15 minutes, remove them from the syrup and place them on a plate.
  13. Repeat for all the remaining dough balls.
  14. Sprinkle dessicated on these jamoons.
  15. Serve hot.
  16. You can store them in air tight container for 2-3 days, once cooled to room temperature.
  1. Replace cashew nuts with other dry fruits, khova, cheese or tutti frutti.
  2. Replace dessicated coconut with silver foil (Varaq).


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