A healthier Middle Eastern influenced version using palm jaggery and chopped dates.
Hands-free mode with voice commands & timers
No ratings yet
In a mixing bowl, combine milk powder, flour, and ghee; add a splash of milk to form a smooth, soft dough.
Shape the dough into small, marble-sized jamun balls, ensuring there are no cracks on the surface.
Lightly fry the jamun balls in a teaspoon of ghee or bake them until golden brown, then set aside.
In a heavy-bottomed pot, bring the whole milk to a boil and reduce it to three-quarters of its original volume over medium heat.
Add the chopped dates and saffron to the milk, simmering until the dates soften and the milk thickens slightly.
Dissolve the palm jaggery in a little warm water, strain it to remove impurities, and set aside; do not add to boiling milk yet.
Add the prepared jamun balls to the simmering milk and cook for 5 minutes until they absorb the liquid and soften.
Turn off the heat, stir in the jaggery syrup, cardamom powder, and rose water, then garnish with pistachios before serving.
