Stuffed Dry Jamoon

Ingredients:

Instant Gulab Jamoon Mix – 200gms
Dessicated Coconut – 1/2 cup
Cashew Nuts – 25
Ghee or Oil for deep frying

For Sugar Syrup:

Granulated Sugar –  4 cups

Water – 4 cups
Cardamom Powder – 1/2 tsp

Method:

1. Gently mix instant jamoon mix with 1/2 cup of water to make a soft dough. Set it aside for 5 minutes.
2. Heat sugar and water in a wide pan. Let it boil for 7-8 minutes. Turn off the heat, add cardamom powder. Mix.
3. Take a small lemon sized portion of the dough, flatten it between your palms to make a small disc.
4. Place a cashew nut in the center of the disc and cover it by bringing the edges of the disc together. Roll between your palms to make a ball.
5. Repeat step 3-4 for all the remaining dough.
6. Heat ghee/oil in a pan.
7. When the ghee/oil starts smoking, set the flame to medium.
8. Wait for a minute for the ghee/oil to stop smoking, drop a few dough balls into the hot ghee/oil.
9. When the dough balls turn slightly brown, remove the pan off the pan and place it on the platform for a minute or carefully rotate the pan such that the dough balls roll over in the hot ghee/oil for a minute.
10. Place the pan back on the flame and fry the dough balls until they turn deep brown in color.
11. Remove these dough balls from ghee/oil and place them on a kitchen tissue for a few seconds to remove excess ghee/oil.
12. Drop them into the prepared sugar syrup. Let them soak for 10-15 minutes, remove them from the syrup and place them on a plate.
13. Repeat for all the remaining dough balls.
14. Sprinkle dessicated on these jamoons.
15. Serve hot.
16. You can store them in air tight container for 2-3 days, once cooled to room temperature.

Variation:

1. Replace cashew nuts with other dry fruits, khova, cheese or tutti frutti.
2. Replace dessicated coconut with silver foil (Varaq).