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.

Related posts:

1. Gulab Jamun
2. Savoury Mashed Sweet Potato Patties
3. Coconut candy

Thuvaram paruppu ( red gram dal ) : 100 gm
Kadalai paruppu ( bengal gram dal ) : 100 gm
Peppercorn : 10
Oil : 200 gm
Cumin : ½ spoon
wheat flour : 150 gm
Salt : as needed

Method

Mix kadalai paruppu, thuvaram paruppu for ¾ hours in water.
Grind to a fine batter.
Powder peppercorn, cumin,salt and add to the batter.
Heat a little oil in a frying pan.
Add the batter, stir till the water evaporates and remove the pan from the stove.
When cool, prepare small balls.
Knead wheat flour to a dough as for poori.
Prepare poori, place the ball of dal and cover.
Flatten to a poori again.
Heat oil in a frying pan.
Add pooris, fry and set aside.

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2. Eight Spiced Crispy Skinned Snapper In a Thai Hot And
3. Triple Wheat-Honey Muffins