• 1 large cup groundnuts;
• 1 1/2 to 2 large cups sugar;
• 1 cup sour curd;
• 1 tbsp. smilk;
• 2 tsp. gram flour;
• 1 tsp. cardamom powder;
• 1/2 tsp. rose essence;
• 2 cups ghee.

1. Clean, wash and soak the groundnuts in water for six hours. Grind them to a smooth paste. Add eight cups warm water to the ground paste and extract 8 to 10 cups milk. Boil the milk well. Add one cup sour curd to the milk to curdle it. Let it cool. Drain the clear water slowly. Then suspend the filtrate in a cloth bag till the last drop of water drips away. Add two tsp. gram flour to this groundnut paneer and knead well. Divide and roll into small or medium sized balls. Steam cook the rolled balls for five minutes. Keep them aside to cool. Heat ghee and fry the balls carefully till golden brown. Keep them aside.
2. Bring sugar and three cups water to a boil. Add one tbsp. milk to remove the scum. Then boil the sugar syrup for 15 to20 minutes. Add cardamom powder. Remove from heat and add the fried jamuns. Finally add the rose essence. Mix well and serve hot or cold.

(contributed by Lakshmi Iyer, Bombay)