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Preparation Time : 15
Cook Time : 70
Total Time : 85
Soft Khoya – 2 cup (400 grams)
Paneer – 125 grams
Refined flour – ½ cup (75 grams)
Sugar – 1 kilogram
Semolina – 1 tbsp
Sugar – 1 tsp
Cashews – 6 to 7 (1 tbsp) (Finely chopped)
Almonds – 6 to 7 (1 tbsp) (Finely chopped)
Green cardamom – 4 (coarsely ground)
Food color – 1 pinch
Baking powder – 1/4 tsp
Ghee 1/2 litre – for frying the kala jamuns
In a plate crumble paneer.
Add semolina, baking powder to crumbled paneer.
Knead everything really well.
Then to it add Khoya and refined flour.
Keep kneading until the mixture gets really smooth and soft.
For stuffing, take chironji, finely chopped cashews, finely chopped almonds, coarsely ground cardamom, 1 tsp sugar and 2 tsp of khoya-paneer dough in a bowl. Mix it.
Add half a pinch of red food color in the stuffing mixture, if you want a different color and mix everything really well.
For making the sugar syrup for kala jamuns, take 1 kilogram sugar in a vessel and add ½ litre water to it. Let it simmer until the sugar dissolves completely.
After this check the syrup if it gooey and sticky in consistency like honey. We don’t need any 1 or 2 thread consistency for the syrup here. Syrup is ready, take it off flame and place on a net stand.
Heat enough ghee in a wok or pan and fry one kala jamun to check if doesn’t splatter while frying. For this, take small size lump from the dough and roll into round shape.
Place it in medium hot ghee and fry while pouring the ghee over it till it gets golden fry in color from all sides.
This kala jamun is fried well. Drain it out. Now prepare the rest.
For this, divide the mixture in small lumps.
Take one lump at a time, flatten it with your fingers.
Stuff it with very little filling.
Close the stuffing from all sides and make a smooth dough ball using both palms. Place them on a plate.
Drop these stuffed dough balls in hot ghee and fry on medium flame. The ghee should be medium hot.
When the kala jamuns get brown in color, increase the flame and continue frying till they get dark brown in color.
Drain out the fried kala jamuns from ghee and drop them in sugar syrup. Repeat the process until the whole mawa mixture is utilized.
Soak the kala jamuns in sugar syrup for 2-3 hours. They will puff up and get sweeter. Kala jamuns are ready.
Serve these scrumptious and delicious kala jamuns piping hot or warm and relish eating. They will taste even better the second day when the jamuns absorbs the syrup completely.
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