It has been habit for me on taking excuses for my
disappearance from the blogosphere for a quiet a
long time..This time Son has fractured his
middle fingers while playing in the playground..
Nandhu is making fun of her brother as she
is seeing her mom feeding , changing the dress
and taking care as a baby..
Coming to
Jamuns for this month ICC ...Amma
used to make Jamuns only with the Kova..But we
never made Kova at home..With Kova city ( Srivilliputhur)
is so near to my moms place Its so easy to get the
fresh and soft Kova.
I made
Lathamma's version.. I made small changes..I reduced
the amount of maida to 1/2 cup.
Ingredients
* Khova – 11/2 cups/ 1 recipe
* Maida – 1 cup
* Sugar – 3 cups (if you want excess syrup i.e floating jamuns increase by a cup)
* Water – 1 cup (increase if you’re increasing sugar)
* Cooking Soda – 3 pinches
* Cardamom – 4 pods
* Saffron leaves – a few
* Oil – 1 cup (for deep frying)
Method
1. Combine sugar and water in a flat bottomed broad pan and simmer on a low heat until sugar dissolves. Add cardamom powder and saffron leaves and remove from fire.
2. Knead khova, maida and soda and quickly shape into balls.
3. Heat oil on a meidum flame. Fry the jamuns till golden brown over a low to medium flame, keeping oil temperature uniform. Oil should not smoke.
4. Drain the jamuns and soak in the warm sugar syrup.
Serve the jamuns after half an hour.
Tips:
* You will achieve correct consistency for jamun syrup when 3 cups of sugar dissolves 1 cup water over low heat.
* Only when the syrup is ready, mix the jamun dough. Since the dough has soda, if its kept aside the jamuns will disperse while frying and will not hold well.
* Right temperature of oil of utmost importance to get soft jamuns.
* Never refridgerate jamuns. Jamuns when refrigerated will shrink and become hard. Jamuns will stay fresh for 4 days when stored in air tight containers.
* If you like you can add two drops of rose essence to the syrup to make it Gulab jamun.
Check out my other
two versions of
Jamuns.
It has been habit for me on taking excuses for my
disappearance from the blogosphere for a quiet a
long time..This time Son has fractured his
middle fingers while playing in the playground..
Nandhu is making fun of her brother as she
is seeing her mom feeding , changing the dress
and taking care as a baby..
Coming to Jamuns for this month ICC ...Amma
used to make Jamuns only with the Kova..But we
never made Kova at home..With Kova city ( Srivilliputhur)
is so near to my moms place Its so easy to get the
fresh and soft Kova.
I made Lathamma's version.. I made small changes..I reduced
the amount of maida to 1/2 cup.
Ingredients
* Khova – 11/2 cups/ 1 recipe
* Maida – 1 cup
* Sugar – 3 cups (if you want excess syrup i.e floating jamuns increase by a cup)
* Water – 1 cup (increase if you’re increasing sugar)
* Cooking Soda – 3 pinches
* Cardamom – 4 pods
* Saffron leaves – a few
* Oil – 1 cup (for deep frying)
Method
1. Combine sugar and water in a flat bottomed broad pan and simmer on a low heat until sugar dissolves. Add cardamom powder and saffron leaves and remove from fire.
2. Knead khova, maida and soda and quickly shape into balls.
3. Heat oil on a meidum flame. Fry the jamuns till golden brown over a low to medium flame, keeping oil temperature uniform. Oil should not smoke.
4. Drain the jamuns and soak in the warm sugar syrup.
Serve the jamuns after half an hour.
Tips:
* You will achieve correct consistency for jamun syrup when 3 cups of sugar dissolves 1 cup water over low heat.
* Only when the syrup is ready, mix the jamun dough. Since the dough has soda, if its kept aside the jamuns will disperse while frying and will not hold well.
* Right temperature of oil of utmost importance to get soft jamuns.
* Never refridgerate jamuns. Jamuns when refrigerated will shrink and become hard. Jamuns will stay fresh for 4 days when stored in air tight containers.
* If you like you can add two drops of rose essence to the syrup to make it Gulab jamun.
Check out my other two versions of Jamuns.
