Kala Jamun
#worldwide an exotic indian sweet prepared with khoya and cottage cheese
Cooking Instructions
- 1
Firstly, in a small bowl take semolina and warm milk, mix well and keep aside for 10 minutes.
- 2
In a mixing bowl take paneer and mash till it forms a smooth dough.
- 3
Now add khoya, 1 tsp sugar and mash well.
- 4
Add flour, soaked semolina, cardamom powder and combine with paneer khoya mixture.
- 5
Add soda and sprinkle some water if required to get moisture.
- 6
Mix gently to form a smooth dough.
- 7
Prepare stuffing by mixing dry fruits, colour and 2 tbsp of prepared dough.
- 8
To make sugar syrup, take water and sugar in a pan.
- 9
Keep this pan on medium flame and stir so that the sugar begins to dissolve.
- 10
When the sugar dissolves, add 1 tbsp of milk and remove impurities from syrup.
- 11
Cook the syrup on medium flame till you get 1/2 string consistency or the syrup becomes sticky.
- 12
Switch off the flame, add cardamom powder and keep aside.
- 13
Now take small lemon sized dough and make ball.
- 14
Place stuffing in centre.
- 15
Cover and seal the ball.
- 16
Heat oil in a kadai on low flame.
- 17
When oil is moderately hot, fry the jamuns till the balls turns black.
- 18
Remove the jamuns from oil and drop into warm sugar syrup.
- 19
Covet and rest for 1 hour, then serve.
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