2 cups unsweetened khoya
1 tsp. cardamom seeds
1/2 tsp. saffron
1/4 cup fine rawa
1 tbsp. pistachios
1 cup sugar
Ghee as needed
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. Reserve.
Knead khoya and rawa well together. Leave for two hours. Knead well again and make lemon-sized balls. Push one pistachio and a few cardamom seeds into the center 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 one and a half hours.
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