- 1/4 cup buttermilk powder*
- 1/4 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/8 cup milk
- 1/2 tablespoon melted butter
- 1 cup sugar
- 1 cup water
- 2 teaspoons rosewater, light blue agave nectar, or other flavouring
- extra virgin coconut oil for deep-frying
* skim milk powder works fine too
Still here, huh?
Don't say I didn't warn you.
Mix dry ingredients together.
Add milk and melted butter and mix to a smooth dough.
The dough may be very sticky at this point, but resist the temptation to add additional flour. Let the dough sit for a few minutes and it will firm up.
Once the dough is a workable consistency, divide it into four pieces and shape each piece between your palms into a round ball.
Dissolve sugar into water in a saucepan.
Bring syrup to a boil and simmer for a few minutes.
Reduce heat to low and add the flavouring.
Fill a wok, deep-fryer, or other deep-sided frying pan with 2 inches of coconut oil.
Heat oil to 325°F.
Carefully add dough balls to the hot oil.
Fry balls until a deep golden brown on all sides (about 3 minutes).
Remove syrup pan from heat.
Use a slotted spoon to remove dough balls from the hot oil, allowing any excess oil to drain off back into the pan.
Transfer balls to the hot syrup.
Allow the balls to soak in the syrup for 30 minutes to an hour. They will expand during this time to almost double their original size.
Lift the soaked jamuns out of the syrup and serve them warm or at room temperature, with a little syrup drizzled over top.