Ready made Jamoon mix – 1 cup
Water – ¼ cup
1 cup sugar
1 cup water
Cardamom powder – 1 pinch (Optional)
Palkova / Mava - 1/4 cup
Jamoon filled with Kova
Fry the jamoon in medium to low heat so that they get cooked well without any lumps in the middle.
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.