tried this today CB. it came out perfect!
I had previously used another recipe that included egg use but it was never a no fail … this one … each jamun was perfect. Husband loved it and ate six! yes SIX!
thank you so much for sharing it
couple of my own notes to add …
I was very meticulous about the measurements of ingredients and used measuring cup/spoons.
judging dough consistency was a little tricky for me as this was my first attempt at this recipe but I did follow CB’s advise and added another couple of drops of milk after the dough came together for a very slightly soft dough. its not a sticky dough at all … meaning there is no residue left on my palms/fingers once its all together.
it does dry out quickly. I used half the dough to make jamuns and fried those first … in those 6-7 minutes the remaining dough did dry up just a bit and required another few drops of milk to get to the right consistency.
I got 15 jamuns out of my dough … not 20 (must be the american vs european size issue )
frying this stuff at the right temp is critical … i heated up my oil on max heat then dropped it down to lowest point while i was still making the dough and by the time i was ready to fry the first batch … it was still v hot (the jamuns rose to the top too quickly and browned in 3 mins vs 6-7 … luckily somehow they still cooked through but i do think the correct method is to do this slowly as CB said. bottom line … each stove heats at different rates … CB wrote medium high frying … it works or her. for me it was lowest setting of heat.
for the syrup … i used 1 1/4 cups sugar in 2 cups water … just a personal preference for less intense sweet … but the take away point is that it did not ruin the jamuns in any way.
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