Kala Jamun

Name: Kala Jamun
Total time: 1800 s
Yield: 40 Jamuns
Cuisine: Indian
Ingredients: 500 gm khoya; 100 gm paneer; 150 gm maida; 1/2 cup milk; Chopped dry fruits of your choice; Oil or ghee for deep frying; 2 cups sugar; 1 cup water; 1 tbs cardamom powder; 1/8 cup khoya; 1 tbs chopped cashews; 1 tbs chopped almonds; 1 tbs chopped charoli

Bhagyashree Manjre @cook_18597806

Secunderabad

#week5of5 Any meal or any party is incomplete without a delicious delightful dessert. Kala Jamun is so tempting that one can eat even after having stomach full meal.

Bhagyashree Manjre @cook_18597806

Secunderabad

#week5of5 Any meal or any party is incomplete without a delicious delightful dessert. Kala Jamun is so tempting that one can eat even after having stomach full meal.

Saved

Ingredients

30 minutes

40 Jamuns

500 gmkhoya
100 gmpaneer
150 gmmaida
1/2 cupmilk
Chopped dry fruits of your choice
Oil or ghee for deep frying
Sugar syrup
2 cupssugar
1 cupwater
1 tbscardamom powder
Inside stuffing
1/8 cupkhoya
1 tbschopped cashews
1 tbschopped almonds
1 tbschopped charoli

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Steps

30 minutes

1

Keep a kadhai on medium flame add khoya and warm it for 2 min. Take it in a bowl. Grate paneer in khoya and mix well. Add maida and make a soft dough by adding milk. Knead the dough for 10 minutes so no cracks will be form on kala Jamun.
2

Inside stuffing: Take a bowl take 2 tbs dough and add chopped dry fruits and mix well and keep aside.
3

Sugar syrup: Keep a thick bottom pan on medium flame add sugar and water and make 1 string sugar syrup.
4

Now make small size balls out of khoya dough and put a small stuffing inside and roll it to round shape. Keep a kadhai on medium flame add oil and deep fry kala jamun on low flame till it turns blackish in color. Now put jamun in sugar syrup and keep it for 4-5 hours. You can serve hot or cold.