Kala Jamun

Name: Kala Jamun
Cuisine: British
Ingredients: 200 g soft khoya/mawa/dried evaporated milk solids; 1 cup fresh cottage cheese/paneer (roughly from 1 ltrs of milk); 4 Tbsp maida/all purpose flour; 1 1/2 Tbsp milk; Oil To fry; *****; For Sugar syrup:; 2 cups sugar; 1 1/2 cups sater; 1/4 tsp lemon juice; 1 Tbsp rose water; 2-3 green cardamom pods, crushed; Pinch saffron

The Flavours of Kitchen @cook_2655927

Odisha

I have tried n number of times to make Kala Jamun but have failed miserably. I took the saying "try till you succeeded" quite seriously and at last got my perfect kala jamun.

From my blog post: http://www.theflavoursofkitchen.com/kala-jamun-recipe

Notes:

1. If using homemade cottage cheese drain the all the water from it. Any extra liquid will impact the dough consistency.

2. If the mixture looks dry , add milk little at a time. till the dough comes together.If the dough feels very wet then you can add little flour to it.

3. The temperature of oil is very important. Too hot oil will brown the jamuns quickly from the outside,while the inside will remain undercooked.

4. The sugar syrup should not be too hot,else jamuns will shrink as soon as they go into the syrup. It has to be just warm.

I have tried n number of times to make Kala Jamun but have failed miserably. I took the saying "try till you succeeded" quite seriously and at last got my perfect kala jamun.

From my blog post: http://www.theflavoursofkitchen.com/kala-jamun-recipe

Notes:

1. If using homemade cottage cheese drain the all the water from it. Any extra liquid will impact the dough consistency.

2. If the mixture looks dry , add milk little at a time. till the dough comes together.If the dough feels very wet then you can add little flour to it.

3. The temperature of oil is very important. Too hot oil will brown the jamuns quickly from the outside,while the inside will remain undercooked.

4. The sugar syrup should not be too hot,else jamuns will shrink as soon as they go into the syrup. It has to be just warm.

The Flavours of Kitchen @cook_2655927

Odisha

I have tried n number of times to make Kala Jamun but have failed miserably. I took the saying "try till you succeeded" quite seriously and at last got my perfect kala jamun.

From my blog post: http://www.theflavoursofkitchen.com/kala-jamun-recipe

Notes:

1. If using homemade cottage cheese drain the all the water from it. Any extra liquid will impact the dough consistency.

2. If the mixture looks dry , add milk little at a time. till the dough comes together.If the dough feels very wet then you can add little flour to it.

3. The temperature of oil is very important. Too hot oil will brown the jamuns quickly from the outside,while the inside will remain undercooked.

4. The sugar syrup should not be too hot,else jamuns will shrink as soon as they go into the syrup. It has to be just warm.

I have tried n number of times to make Kala Jamun but have failed miserably. I took the saying "try till you succeeded" quite seriously and at last got my perfect kala jamun.

From my blog post: http://www.theflavoursofkitchen.com/kala-jamun-recipe

Notes:

1. If using homemade cottage cheese drain the all the water from it. Any extra liquid will impact the dough consistency.

2. If the mixture looks dry , add milk little at a time. till the dough comes together.If the dough feels very wet then you can add little flour to it.

3. The temperature of oil is very important. Too hot oil will brown the jamuns quickly from the outside,while the inside will remain undercooked.

4. The sugar syrup should not be too hot,else jamuns will shrink as soon as they go into the syrup. It has to be just warm.

Saved

Ingredients

200 gsoft khoya/mawa/dried evaporated milk solids
1 cupfresh cottage cheese/paneer (roughly from 1 ltrs of milk)
4 Tbspmaida/all purpose flour
1 1/2 Tbspmilk
Oil To fry
*****
For Sugar syrup:
2 cupssugar
1 1/2 cupssater
1/4 tsplemon juice
1 Tbsprose water
2-3green cardamom pods, crushed
Pinchsaffron

Saved

Steps

1

In a bowl grate khoya, mashed it well using hands, so that there is no lumps. In a separate bowl mash fresh cottage cheese very well, it shouldn't look grainy any more.
2

Add mashed cottage cheese to the khoya bowl, add flour, milk and gently mix everything using hands.Form into a smooth dough. (Don't over mix/Knead the dough for too long. stop once everything is mixed thoroughly)
3

Pinch small marble sized balls from the dough and roll them in a round shape between your palms,applying gentle pressure. If you want you can keep the balls round or make it oblong cylindrical shape. Shape all the dough and keep them covered.
4

In a heavy bottom pan mix sugar and water. When sugar is completely dissolved, add lemon juice and mix.
5

Cook the sugar water mixture on medium heat till it becomes thin syrup like consistency. Switch off the gas. Add rose water, cardamom and saffron.
6

In a deep frying pan heat oil on medium heat. Once the oil is hot, slide a small ball of dough to the oil. The dough ball should slowly rise up and start floating. It indicates the right temperature of oil.
7

Slide in the shaped dough balls in batches. Reduce the heat to medium. Once the jamuns start floating on top, gently keep on turning them to make sure even browning. Fry till it looks dark brown in colour.
8

Drain excess oil in a paper towel and quickly add to warm sugar syrup.Cover and allow the jamuns to soak in the sugar syrup at least 4-5 hours or preferably overnight.