Kala Jamuns are made from paneer and khoya and deep fried and coated with sugar syrup. These are also known as dark gulab jamuns. Here is a recipe to prepare Kala Jamun.
Ingredients
| • | Hariyali khoya/mawa | 3/4 cup |
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| • | Cottage cheese (paneer) | 1/2 cup |
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| • | Refined flour (maida) | 3 1/2 tablespoons |
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| • | Cornflour/ corn starch | 3 1/2 tablespoons |
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| • | Sugar | 1 1/2 cups |
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| • | Milk | 1 tablespoon |
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| • | Green cardamom powder | 1/4 teaspoon |
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| • | Ghee | to deep fry |
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| • | Silver warq | as required |
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Method
Grate the khoya and cottage cheese separately and mix.
Add the refined flour and cornflour, and knead well till smooth. Divide into twenty-five equal portions.
Take each portion in your palm, press and roll into a smooth ball. Ensure there are no cracks on the surface.
Bring the sugar and one and one-fourth cups of water to a boil, stirring till the sugar dissolves. Add the milk. Collect the scum which rises to the surface with a ladle, and discard. Add the cardamom powder and simmer till the syrup turns a light golden. Keep the syrup warm.
Heat sufficient ghee in a non-stick kadai on medium heat. Gently slide in half the khoya balls. Lift the kadai off the heat and place on the worktop; rotate it gently till the balls float to the surface.
Place the kadai back on the heat and continue to fry on medium heat, stirring gently, till they turn dark brown in colour.
Drain and dip them in the syrup. Let them soak for at least fifteen minutes before serving.
Decorate with silver foil.
Serve warm or cold.
Grate the khoya and cottage cheese separately and mix.
Add the refined flour and cornflour, and knead well till smooth. Divide into twenty-five equal portions.
Take each portion in your palm, press and roll into a smooth ball. Ensure there are no cracks on the surface.
Bring the sugar and one and one-fourth cups of water to a boil, stirring till the sugar dissolves. Add the milk. Collect the scum which rises to the surface with a ladle, and discard. Add the cardamom powder and simmer till the syrup turns a light golden. Keep the syrup warm.
Heat sufficient ghee in a non-stick kadai on medium heat. Gently slide in half the khoya balls. Lift the kadai off the heat and place on the worktop; rotate it gently till the balls float to the surface.
Place the kadai back on the heat and continue to fry on medium heat, stirring gently, till they turn dark brown in colour.
Drain and dip them in the syrup. Let them soak for at least fifteen minutes before serving.
Decorate with silver foil.
Serve warm or cold.
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