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Dry Kala Jamun

Dry Kala Jamun

Cooking Time

Preparation Time : 120

Cook Time : 30

Total Time : 150

Ingredients

Serves 10

  • 1.5 cups sugar

  • 1.5 cups water

  • 7-8 saffron strands

  • 1/4 teaspoon cardamom powder

  • 1 teaspoon lemon juice

  • 1 cup milk powder

  • 1 teaspoon semolina

  • 1 pinch baking soda

  • 1/4 Cup milk

  • 1/4 Cup maida

  • 1 teaspoon curd

  • 1 teaspoon ghee

  • 1/4 cup caster sugar for rolling

Directions

  • 01

    heat 1.5 Cup sugar and 1.5 Cup water , stir well until sugar dissolves

  • 02

    add Saffron and mix well boil for 5 minutes until sugar syrup turns sticky

  • 03

    add lemon juice cardamom powder mix well switch off

  • 04

    in a bowl, add milk powder Maida semolina baking soda and ghee mix well

  • 05

    add curd and milk (in batches ) until its forms a soft dough . do not knead else jamuns will be hard

  • 06

    Grease palms with ghee. Make small balls of dough without any cracks

  • 07

    Deep fry in oil or ghee stirring constantly until deep brown

  • 08

    Drain excess oil over tissue paper

  • 09

    Immediately add them to warm sugar syrup. rest aside for 2 hours. jamuns will double in size

  • 10

    Drain the jamuns from sugar syrup and roll over caster sugar

  • 11

    Serve immediately or store in airtight container for a week in refrigerator

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