Ingredients:125 gms khoa (solidified milk); 250 gms cheena (soft cream cheese); pinch of salt, 125 gms flour (maida); ½ tsp baking powder, 500 gms of sugar; few drops of essence or ½ tsp crushed cardamom; ½ litre water and ghee for frying.
Knead the khoa, cheena and flour till very smooth and well blended adding a pinch of salt and baking powder. Leave aside to rise for a couple of hours and form into small balls. Prepare syrup from the sugar and water by boiling. Remove the top scum formed with a flat spoon. Strain the syrup through muslin and cool; flavour with essence. Heat ghee for deep-frying and fry the jamuns till brown. Cool and add to the syrup. Leave to soak overnight. Before serving, boil the jamuns in the syrup till soft.