Nuts Stuffed Jamun

IMAGERY:

Jamun is a milk based sweet from Indian Sub continent. It is made from milk powder or from milk solids known as Khoya, which is made into a dough, deep fried and soaked in sugar syrup. History of Jamun says that it was accidentally prepared by the Mughal Emperor Shah Jahan's personal Chef. Jamun gets its brownish red color from the sugar content in the milk powder. In other variety the sugar is added to the dough and the jamun gets black color, known as the Kala Jamun. 

Jamun is a fried delicacy, soaked in sugar syrup and it is loved by everyone, from kids to elders. When it comes to sweets, one of the favorite sweet in every one's home will be Gulab Jamun. My mom had bought store bought Jamun Mix when we came for Diwali. Unfortunately my mom's health was down and we dint prepare sweets for that Diwali. The mix was there for a long time and I thought of giving it a try on Nuts Stuffed Jamuns. Sharing you all the recipe of soft soft Jamuns.

INGREDIENTS:

Jamun Mix                               -           750 gm (500 gm + 250 gm Jamun Mix)                 

Sugar                                        -           1 cup sugar or as required

Water                                        -           for kneading the dough and for sugar syrup

Nuts                                          -           a few, crushed

Food Color or Saffron              -           a pinch

Oil                                            -           For deep frying the jamun balls
Ghee                                         -           for greasing, while making the dough and balls.

PREPARATION:

• Knead the jamun mix by adding water or milk into a dough. Separate the mix into two parts, one a little bigger and the other one to be smaller.

• Break the nuts into smaller pieces for stuffing.
• To the smaller dough part, add the broken nuts and a pinch of food color. You can also dissolve saffron strands in milk and add it to give the color. But keep in mind that on using saffron for color, you must prepare the dough separately because we cannot add the liquid(Dissolved saffron) after making the dough.

• Apply ghee in your hands while making the dough and also while making the balls. Make small balls out of the nut mixed dough.
• Keep the small balls inside the bigger ones by making them like cups and close them completely. Roll them in your palm into a single ball.

• Deep fry the balls in oil at sim flame. When kept in high flame, the jamuns will be burnt and will not get cooked inside. Cook the jamuns and keep them aside.

• Meanwhile heat water in a vessel and add sugar to make the sugar syrup. Heat the sugar syrup such that it becomes little thicker.
• Rest the Sugar Syrup for 10 to 15 minutes and then add the jamuns to the sugar syrup.
• Have the jamuns hot or let them to soak in the jeera and have them later.