Method :
Boil milk in a vessel on medium flame. Then mix constantly, till it becomes semi-solid or khova is formed.
Put maida and continue to stir for another few minutes.
Take out from flame and knead the dough. Take a small part of the dough on palm.
Shape into the form of a little finger.
Continue the same procedure for the remaining dough.
Keep the jamoons aside on plate. Add water to sugar.
Heat till the syrup becomes sticky and put saffron stirred in a little rose water and the remaining rose water. Mix well.
Take out from flame.
Fry the jamoons, 3 to 4 at a time, in hot ghee on a low flame, till it turns golden brown, turning over gently.
Put the fried jamoons in warm syrup.
Shift to a vessel, when cool.
Keep aside under cover for sometime.
Serve jamoon with a syrup.

Related posts:

1. Gulab jamun
2. Gulab jamun
3. Coconut Burfi

Method :
Grind coconut gratings with cashewnut bits, without adding water.
Mix sugar with ½ cup of water in a vessel and heat till syrup is formed that can be drawn into strings.
Add the ground mixture to the syrup and turn over constantly till the blend thickens a bit.
Then add 2 tsps ghee and continue turning over till it forms a lump. Remove from flame.
Flatten the blend on a wooden board, smeared with ghee, evenly to ¾” thickness.
Cut into pieces of desired size of square/diamond shape, using a spatula (or dosa lifter), when still warm.
Separate the pieces and store in a container, when cool.

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2. Savoury Mashed Sweet Potato Patties
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2 1/2 c Coconut milk

1/4 c Sugar

1/2 ts Salt

4 lg Bananas, peeled & diagonally

– sliced into 1 1/2″ pieces In a large saucepan, bring the coconut milk to a boil.
Add the sugar & the salt & cook for 3 to 5 minutes over medium heat.
Reduce the heat, add the sliced bananas, cover & simmer for 5 minutes.
Do not stir, or the bananas will become mushy.
Serve hot or cold.

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3. Chicken In Coconut Milk Soup – Gai Tom Kha

1 pk (10 oz) frozen patty shells

Sugar 1 c Milk

1 c Heavy cream

1 pk (4 oz) vanilla-flavor soft

-dessert mix 2 Medium-size bananas

2 tb Lemon juice

1/3 c Apricot preserves

2 c Seedless green grapes,

-washed (3/4 lb.) 1 cn (8-1/4 oz) sliced pineapple,

-drained.
FROM: Family Circle, 9/72.
A stunning pastry creation, beautiful to look at, divine to eat and easy to put together. Remove patty shells from package.
Thaw at room temperature one half hour.
Place rounds of pastry, overlapping slightly, lengthwise on a lightly floured surface.
Roll to a 16×4 inch rectangle.
(If patties separate, moisten with a few drops of water.) Place on an ungreased large cookie sheet; trim edges evenly; prick well with fork; chill 30 minutes.
Reroll trimmings thinly; cut into 1/3-inch wide strips about 4 inches long; brush with water; press ends together to make rings.
Brush rings with water, then dip in sugar; place on cookie sheet along with rectangle of pastry.
Bake pastry and pastry rings in oven at 400~ for 10 minutes.
remove rings t wire rack; reserve for decoration.
Bake pastry rectangle 10 minutes longer, or until golden-brown.
Remove to wire rack; cool.
Combine milk, 1/4 cup of the cream and dessert mix in a small deep bowl; beat, following label directions.
Chill 15 minutes.
Peel and cut bananas into 1/4 inch thick slices.
Sprinkle with half the lemon juice.
Split pastry into two layers.
Place bottom layer on long serving dish or board; spread with about 2/3 of soft dessert; arrange banana slices on long side edges; spread with remaining dessert mix.
Top with second pastry layer.
Heat apricot preserves with remaining lemon juice until melted in small saucepan; cool slightly.
Brush all over tart. Beat remaining cream until stiff in a small bowl.
Pope or spread whipped cream over top of pastry.
Arange neat rows of grapes in cream, starting at outer edges.
Cut pineapple slices in half and place in center.
Garnish with reserved pastry rings.

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