Dry Jamun.

Ingredients:

Sugarless Kowa/ Skimmed milk – 1/4 kilo
Milk 1/4 cup(if you’re using skimmed milk)
Sugar syrup 2 cups
Ghee for deep frying.

Method:

Knead skimmed milk with milk into soft fissure less dough. Make equal parts and small bite sized balls.

Heat ghee in a deep pan, Fry these jamuns till dark-jet black color. I prefer frying it in medium heat. As you know…slow cooking helps it to get-cooked till the core. Always make these jamuns too small in size, makes it lot easier for frying!

Well….now leave these fried jamuns in sugar syrup. When all the syrup is well incorporated…throw away the excess syrup!

Serve chilled with vanilla icecream.