Ingredients

• 150g - puffed rice (washed and soaked in water for 2 hours)
• 60g - mawa
• 1/4 tsp - baking powder
• Oil for frying
• Stuffing:
• 90g - Amul cheese, grated
• 90g - mawa
• 100g - sugar
• 1 tbsp - cashew nuts, chopped
• 2 tsp - grated coconut
• 1 tbsp - raisins, chopped
• 1 tsp - chironji, chopped
• Syrup:
• 200g - sugar
• 3 cups - water
• 1 tbsp - milk
• 1/2 tsp - cardamom powder
• 2 tsp - rose essence
• Silver foil for decoration

How to Make Cheesy Sweet Jamuns

• Prepare syrup by boiling together the sugar and water.
• Add milk and remove the scum as it surfaces. Boil till 3 cups of clear syrup are obtained.
• Remove from fire and flavour with essence and cardamom powder. Keep aside.
• For Stuffing: Cook the mawa for stuffing in frying pan till it is golden brown.
• Add the rest of the ingredients and mix well to form into small balls and keep separately.
• For Jamun: Squeeze out the water from the puffed rice and mix it with the rest of the ingredients for Jamuns except oil.
• Knead well and from into as many balls as the number of stuffing balls you have.
• Flatten out the puffed rice balls on the palm of your hand and place a mawa ball on it. Fold over and close sides to make an oval Jamun.
• Deep fry on low fire till dark brown. Drain well and immerse in warm syrup for an hour.
• Serve warm decorated with silver foil.