|Unsweetened khoya||2 Cup (32 tbs) (Burnt Milk)|
|Cardamom seeds||1 Teaspoon|
|Semolina||1⁄4 Cup (4 tbs)|
|Sugar||1 Cup (16 tbs)|
Add 1 cup water to sugar and simmer till syrup is of one-thread consistency.
Add saffron to it.
Add a few grains of powdered cardamoms.
Knead khoya and semolina well and make lemon-sized balls.
Put one pistachio and a few cardamom seeds into the centre of each ball.
Heat 2 cups ghee and very gently fry a few jamuns at a time till golden brown.
Drain and add to syrup.
They will be ready after 1 1/2 hours.