Ricotta cheese Jamoon: The 500th recipe !

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Number of jamus: 40

How long it takes: 1 hour

Here comes the 500th recipe on this blog. And naturally I am putting one of my favorite delicacies. Jamuns are an elegant dish and can be served for most occasions. You can even have this prepared couple days in advance of a party which can’t be said of most deserts. My mom used to make this with home made cream with some all-purpose flour with a pinch of cooking soda. That is one of its kind and I will put that up soon. When I made this we were in New York and ricotta cheese was available readily and it was a good chance to make this one ! Enjoy away! 

                                                          Ricotta cheese                                                          

                                     Ingredients of Ricotta cheese jamoon

What you need to have:

1.Ricotta cheese –  425 grams (150 OZ)

2. All purpose flour(maida) – 2 and 1/2 tablespoon

3. Baking soda – 1/8 teaspoon

4. Cooking oil  to fry jamoon – 1 cup

Ingredients of sugar syrup:

1. Sugar – 1 and 3/4 cup

2. Water – 2 and 1/2 cup

3. Cardmom powder – 1 teaspoon

4. Saffron/Kesar – A few strings

5. Lemon juice – 1/2 teaspoon

What you do with what you have:

1. Empty the cheese can and transfer the contents to a broad bowl and put it on normal heat and stir it well with a wooden spatula till it turns like granules.                                                          

      Cheese being heated on low flame                                                                   

Ricotta cheese being turned to granules

2. Sieve maida with baking soda and keep it aside. On cooling mix it to the ricotta cheese and shape it into round balls greasing your palm.                                                                      

3. Place a skillet with cooking oil in it on low/medium flame. On heating add one by one like 5-6 in a batch and fry them till it is light brown.                                                             

                   Jamoons being fried in oil                                                

             Jamoons being fried till brown

        Both fried and round raw jamoons

4. Peal and powder cardamom and keep aside. Also keep ready a few strings of kesar too. Grate a few pista  too and keep it aside to garnish jamoon while serving.

5. Heat water in a pan and on boiling add sugar to it and boil for about 5 minutes.  Add lemon juice to it.  Add cardamom powder from step 2 to it  and also  add saffron strings  and switch off the flame and keep it aside.                                                            

           Sugar syrup being boiled

6. On jamoons being cooled add it to the syrup.  It swells and turns smooth and yummmmmmmmmm Garnish with pista and enjoy!!!!                                                                  

                Ready to serve ricotta cheese jamoon garnished with pista

Good to remember:

1. Cheese should be cooked just till it tuns into granules, but should not be totally dry!!!!

2. If it turns difficult to shape them one can add a sprinkle a little milk to the dough.

3. Always fry jamoons on low flame only.  The reason being that if one fries it on high flame it only turns brown from out side without being cooked from inside and in turn jamoons will be hard as a result.

4. Always add fried jamoons on cooling to the hot syrup so that they absorb the syrup and turn out very smooth.

5. Lemon juice is added for  to avoid the syrup from crystalize on cooling!!!.


10 thoughts on “Ricotta cheese Jamoon: The 500th recipe !

    nammu said:
    January 10, 2013 at 9:12 am

    mami, i have tried this in stuffing jamoon… i suffed it regular jamoon mix…

      prathibalrao responded:
      January 10, 2013 at 5:04 pm

      Hi Nammu,

      You have put up a wonderful click of Ansuyakka’s photo with the huge Teddy bear looks grea8. How does it work out stuffing?????????/ Have you put up the pictorial and when ?????????/I don’t remember to have seen it too.

    Bhagyashree said:
    January 10, 2013 at 10:33 am

    Congratulations on your 500th. Just wanted to know whether APF should be added when cheese is cool or when it is hot?.

      prathibalrao responded:
      January 10, 2013 at 5:02 pm

      Hi Bhagyashree,

      Thanx for your instant response. You must APF when it is cooled completely. Supposing if you feel a little difficult to shape it then you can just either sprinkle a little milk or dip your fingers in a little milk and help out ion shaping the same.

    Priya said:
    January 10, 2013 at 6:26 pm

    Congrats on ur 500th post Prathiba, keep on going dear.

    Those jamoons looks super spongy,juicy and seriously addictive.

      prathibalrao responded:
      January 13, 2013 at 5:16 pm

      Hi Priya,

      It is long time i have heard from you. I was busy too with the new puppy and so no recipes in December at all!!!!!!!!!

    Vani said:
    January 12, 2013 at 7:07 am

    Happy 500th! Looking forward to more recipes from you

      prathibalrao responded:
      January 12, 2013 at 3:27 pm

      Hi Vani,

      Thanx a lot and wish you and your family Happy Sankranthi”.!!!!!!!!!!!!!!!!!!!1

    Ras Malai | LauraLovingLife said:
    February 26, 2013 at 6:37 am

    […] Ricotta cheese Jamoon: The 500th recipe ! (cuisineindia.wordpress.com) […]

    kitchen backsplashes said:
    July 16, 2013 at 11:12 pm

    Hmm it looks like your website ate my first comment (it was super long) so I guess I’ll just sum it up what I wrote and say, I’m thoroughly enjoying your blog.
    I too am an aspiring blog blogger but I’m still new to everything. Do you have any points for novice blog writers? I’d definitely appreciate it.

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