Sweet Jamun
Indulge in the rich, aromatic sweetness of **Sweet Jamun**, a beloved Indian dessert that's perfect for festive occasions or as a comforting treat. These melt-in-your-mouth golden dumplings, made from a soft dough of **khoya (mawa)**, all-purpose flour, and a hint of baking soda, are deep-fried to perfection and soaked in a fragrant sugar syrup infused with **green cardamom** and **rose water**. The result is a juicy, syrup-drenched delight that’s irresistibly soft and flavorful. Garnished with a sprinkle of finely chopped **pistachios**, Sweet Jamun delivers a luxurious experience in every bite. This traditional recipe is surprisingly easy to recreate at home, and with just 50 minutes of prep and cook time, you can savor an authentic Indian dessert that’s as beautiful as it is delicious. Perfect for festivals, celebrations, or anytime you crave a decadent sweet treat!
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Recipe Information
Ingredients
- 200 grams Khoya (mawa)
- 4 tablespoons All-purpose flour
- 0.25 teaspoon Baking soda
- 2 tablespoons Milk, as needed for dough
- 300 grams Sugar
- 250 milliliters Water
- 4 Green cardamom pods
- 1 tablespoon Rose water
- 500 milliliters Ghee or oil, for deep frying
- 2 tablespoons Pistachios, finely chopped (optional, for garnish)
Instructions
Begin by preparing the sugar syrup. Combine 300 grams of sugar and 250 milliliters of water in a saucepan. Heat the mixture over medium heat, stirring until the sugar dissolves completely.
Add 4 crushed green cardamom pods to the syrup and boil for 5-7 minutes until it reaches a slightly sticky consistency. Remove from heat and stir in 1 tablespoon of rose water. Set aside to cool slightly.
To make the dough for the jamuns, crumble 200 grams of khoya in a large mixing bowl. Add 4 tablespoons of all-purpose flour and 0.25 teaspoon of baking soda.
Gradually add 2 tablespoons of milk or as needed, mixing gently to form a soft, smooth dough. Avoid kneading to maintain the delicate texture.
Divide the dough into equal portions and roll each portion into smooth, round balls without cracks. Ensure the balls are uniform in size so they cook evenly.
Heat ghee or oil in a deep frying pan over medium heat. Test the temperature by dropping a small piece of dough into the oil; it should rise slowly without changing color quickly.
Gently slide the jamun balls into the hot oil, reducing the heat to low-medium. Fry the jamuns, stirring gently and continuously, until they become golden brown and cooked through.
Remove the cooked jamuns with a slotted spoon and drain excess oil on paper towels. Immediately transfer the fried jamuns into the warm sugar syrup.
Allow the jamuns to soak in the sugar syrup for at least 2 hours. This helps them absorb the syrup and become juicy.
Once ready to serve, transfer the soaked jamuns to a serving dish and garnish with finely chopped pistachios if desired. Enjoy the sweet, aromatic delight of homemade jamun.
Nutrition Facts
Calories |
6574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 549.9 g | 705% | |
| Saturated Fat | 335.4 g | 1677% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1403 mg | 468% | |
| Sodium | 542 mg | 24% | |
| Total Carbohydrate | 383.3 g | 139% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 342.5 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1109 mg | 85% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 637 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
