Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 6
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Syrup
Dough
Frying
Equipment
Saucepan; bowl; heavy frying pan; thermometer; slotted spoon.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Make syrup · About 8 min
- Simmer 300 g sugar, 400 ml water and 4 cardamom pods for 6–8 minutes until sugar dissolves. Turn off the heat; add 10 ml rose water. Keep warm, not boiling.
Make dough · About 10 min
- Mix 120 g full-fat milk powder, 40 g plain flour and ¼ tsp baking powder; rub in 20 g ghee. Add 80 ml whole milk gradually until soft. Rest for 5 minutes; form 18 small smooth balls without cracks.
Fry · About 12 min
- Heat 800 ml neutral oil to 150°C / 300°F in a heavy pan. Fry balls in small batches for 7–9 minutes, turning gently until evenly brown.
Check: Open a test ball: the centre should be set, not raw or floury.
Soak · About 30 min
- Drain briefly, then place warm balls in warm syrup. Soak for at least 30 minutes; longer soaking gives a softer centre.
Tips
- Do not knead the milk-powder dough heavily.
- Warm syrup soaks in better than cold syrup.
Substitutions
- Use unsalted butter instead of ghee.
- Omit rose water if unavailable; retain cardamom.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
Make ahead
- Prepare syrup one day ahead; refrigerate and warm before use.
- Fry and soak on the serving day, or chill finished jamuns promptly.
FAQ
Why did they crack?
The dough may be dry. Add milk a teaspoon at a time and smooth each ball.
Why are they raw inside?
Oil may be too hot, browning the outside before the centre cooks.
Why are they hard?
Too much flour or heavy kneading can make them dense.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
