Tuesday, 19 October 2010

Kova Jamoon

Kova Jamoon


For Jamoon

Ready made Jamoon mix – 1 cup
Water – ¼ cup

For Syrup

1 cup sugar
1 cup water
Cardamom powder – 1 pinch (Optional)

For filling:
Palkova / Mava - 1/4 cup


Always prepare the syrup first or prepare both jamoon and syrup simultaneously. On one stove top prepare the sugar syrup. Whilst it is boiling, prepare the jamoon dough and keep it aside. On the second stove top heat the ghee in low flame. Whilst the ghee is getting hot prepare the jamoon balls. You should be quick enough to do all these things simultaneously. This is the time to prove our multi tasking talents.

For sugar syrup

Add 1 cup of sugar along with 1 cup of water and bring it to boil until it forms syrup like consistency. Add Cardamom powder (if using) at the end.

To prepare Jamoon dough
Add ¼ cup of water to 1 cup of ready made jamoon mix and make firm dough. Leave the dough for 5 to 10 minutes by covering. Divide the dough into small portions.

Dividing the dough into equal portions

Roll each portion and make a pit in the middle and fill it with kova (Doodh peda) and cover it from all sides and roll into a perfect round using both palms and make sure no cracks are there which leads to leak the kova / Mava.

Jamoon dough with Kova filling

Jamoon filled with Kova

Fry the jamoon in ghee. I always prefer to fry the jamoon in ghee rather than any normal oil as we will miss the classic taste if we fry it in oil.

Fry the jamoon in medium to low heat so that they get cooked well without any lumps in the middle.
Jamoon at various stages

Jamoon with kova in the middle

Tip to get softer jamoons:

Roll the jamoon dough balls by gently pressing in between the palms with no cracks.
Always keep the sugar syrup lukewarm (Not too hot) through out the preparation. Remove the jamoon from ghee and drop them immediately into the warm syrup and give a shake in between, so that the balls will absorb the liquid from all sides.

No comments:

Post a Comment