Milk Powder Kala Jamun

Name: Milk Powder Kala Jamun
Cuisine: Indian
Ingredients: For kala jamun -; 1.5 cups milk powder; 2.5 tbsp all-purpose flour; 1 tbsp semolina; 1/2 tsp baking soda; 2 tsp ghee; 2 cups sugar; 3 cups water (for sugar syrup); 4-5 green cardamoms; 1/2 cup grated mawa; as required vegetable oil to fry the jamuns; For instant mawa -; 1/2 cup milk powder; 1/2 tbsp ghee

Swagata Banerjee @cook_16336554

#deepawali

Traditional kala jamun recipe calls for paneer and mawa but this entire dish has been prepared with milk powder. This kala jamun recipe is very appropriate for the busy days during the period of festivals, when you don't get time to spend much effort in the kitchen yet need to produce something delicious to entertain your guests & family. If you like the recipe please don't forget to give it a try & I'm pretty sure, you won't be disappointed

#deepawali

Swagata Banerjee @cook_16336554

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Ingredients

Forkala jamun -
1.5 cupsmilk powder
2.5 tbspall-purpose flour
1 tbspsemolina
1/2 tspbaking soda
2 tspghee
2 cupssugar
3 cupswater (for sugar syrup)
4-5green cardamoms
1/2 cupgrated mawa
as requiredvegetable oil to fry the jamuns
For instant mawa -
1/2 cupmilk powder
1/2 tbspghee

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Steps

1

Take the milk powder in a large utensil & add the flour, semolina and the baking powder into it
2

Mix all the dry ingredients & then add the ghee
3

Mix everything very well & then start adding some water little at a time and start kneading the milk powder mixture
4

The dough won't be like a regular smooth dough for puri or paratha, instead it will be quite sticky. Then cover the sticky dough & let it rest for an hour
5

In the mean time let's prepare the sugar syrup. For that heat the sugar & water into a pan an boil the mixture until the sugar dissolves. Then open the cardamom pods & add them into the syrup. Cook the syrup for further few minutes & as soon as it starts to become sticky turn off the flame & keep it aside
6

After the dough is well rested rub some oil or ghee in between your palms, take a small portion at a time from the dough & give the portion a small cylindrical shape by using your greased palms. Repeat the same for all
7

Now take the oil into a pan & heat it until the oil is lukewarm but hot. At this point add all the milk powder cylinders into the oil & carefully fry them by moving the oil around the cylinders using a spatula
8

As soon as the cylinders start taking brown patches carefully turn them & make sure all the surface is getting equal spread of colour. When each of them becomes completely dark brown in colour remove the fried jamuns from the pan
9

Now heat the syrup & add the jamuns into it. Cook the jamuns into the sugar syrup with the lid on for about 10 minutes on medium flame
10

Then turn off the flame & leave the jamuns into the hot syrup with the lid on for 2-3 hours
11

In the mean time let's prepare the instant mawa. For that take the milk powder in a microwave safe bowl & add the ghee into it
12

Rub the ghee very well into the milk powder so that everything is well incorporated
13

Then put the bowl inside the microwave & cook the mixture at high power for about 2-3 minutes until the mixture resembles the texture of grated mawa
14

Remove the bowl after every 30 seconds & saute the mixture with a spoon in order to make sure there is no big chunk of milk powder into the mixture. When the instant mawa is done keep it aside
15

Finally remove the jamuns from the syrup, roll them into the instant mawa & enjoy