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Preparation Time : 10
Cook Time : 20
Total Time : 30
Crumbled gulab jamun mawa 200 gms
Paneer 100 gms
Maida 3 tbsp
Milk 1 tbsp
For Sugar Syrup: Sugar 1 cups
Water 1/5 cups
Elaichi Powder 1/4 tsp
Ghee/oil for deep-frying 1 1/2 cups
Dessicated Coconut as needed 2 tbsp
*For the sugar syrup Combine the sugar and water in a pan, mix well and cook on a medium flame till the syrup is of one string consistency, while stirring occasionally.Add the saffron, elaichi powder nd mix well.keep the syrup warm.
*For the kala jamuns Combine all the ingredients in a deep bowl and knead very well into a very smooth dough
Divide this mixture into equal portions and roll into round balls, there should have no cracks on the surface as otherwise the kala jamuns will crack while deep-frying.
*Heat the ghee in a kadhai and deep-fry jamuns on a medium flame till they turn blackish in colour from all the sides.
Method *Drain and immerse in the warm sugar syrup. Soak for 1 hour. Garnish with desiccated coconut
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