Dry Kala Jamuns with coconut cream filling

Name: Dry Kala Jamuns with coconut cream filling
Total time: 5400 s
Yield: 15-20 pcs
Cuisine: Indian
Ingredients: 1 cup grated khoya; 2 tablespoon all-purpose flour; 3 tablespoon milk for kneading; as needed Oil for deep frying; 1 1/2 cup sugar; 1 cup water; 3 tablespoon desecated coconut; 2 tablespoon desecated coconut for coating; 1 tablespoon condensed milk; As needed Rose essence

Sulaksha Redkar Narvecar @cook_20768615

Bangalore

#father

My dad's absolute favorite are kala Jamuns which I make filling coconut cream in it, he dnt find them in any sweet mart so whenever he come over to my place or whenever I go to my mom's place his only wish is that I make these for him.

#father

Sulaksha Redkar Narvecar @cook_20768615

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Ingredients

1hr 30min

15-20 pcs

1 cupgrated khoya
2 tablespoonall-purpose flour
3 tablespoonmilk for kneading
as neededOil for deep frying
1 1/2 cupsugar
1 cupwater
3 tablespoondesecated coconut
2 tablespoondesecated coconut for coating
1 tablespooncondensed milk
As neededRose essence

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Steps

1hr 30min

1

Grate khova add 2 tablespoon all-purpose flour using milk knead the dough well cover the dough with samp cloth and let it rest for 10min
2

Meanwhile prepare sugar syrup with 1 1/2 cup refined sugar with 1 cup water, few drops of rose essence, cook syrup only till sugar dissolve
3

To prepare coconut cream,just mix desecated coconut with condensed milk it will be thick mixture, Make equal portions of dough and grease palm with ghee, and shape it round fill in coconut cream and make round balls without any cracks
4

Heat oil/ghee in pan and deep fry the jamuns on moderate heat till dark brown in colour, remove from oil let it cool a bit then drop the jamuns in sugar syrup till soaked up well
5

Once soaked well, remove from sugar syrup and coat the jamoons in desecated coconut and this delicious jamuns are ready to serve