how to make kala jamun sweet /marudhuskitchen
Ingredients
- Paneer - 1 cup
- Sugarless khoa/kova - 3/4 cup
- Maida/allpurpose flour - 1/2 cup +2 tbsp
- Powdered sugar - 2-3 tbsp
- Baking soda - 1/4 tsp
- Mixture of nuts badam,cashews,pista - chopped finely 3 tbsp
- Desiccated coconut - 2-3 tbsp
- Oil or ghee to fry
For sugar syrup:
- Sugar - 2 cups
- Water - 1 cup
- Cardamom powder - 2 tsp
- Saffron - a pinch
Instructions
- Add sugar and water in a thick bottomed pan and let it boil when sugar dissolves you can filter for impurities and again bring to boil.
- When it forms a sticky thick syrup switch off the stove add cardamom powder and stir.
- This should be warm when we put the jamuns.
- Take a basin add add paneer which is mashed without any chunks, then add khoa ,maida and baking powder.
- Knead nicely with a light hand to a smooth soft dough.
- Take some of this dough add chopped nuts and orange red colour to this and mix well.
- Heat a kadai with oil or ghee.
- Make ball of white portion, flatten it keep a small ball of coloured dough close it.
- In the same way make all the balls and keep ready.
- Fry this in oil to dark brown colour in medium flame so that the insides also cooks well.
- Take out in a tissue then add this to warm syrup let it sit for 10 minutes.
- Take out sprinkle some desiccated coconut and serve hot or cold.
Notes
No need to add colour and make dough you can skip it if you don’t like it.
The syrup need no string consistency.
The oil should be at right temperature to fry the dough properly.
Adding desiccated coconut is optional.
You can use ghee to make this jamun.
Don’t make the dough hard it should be soft not sticky.
The syrup need no string consistency.
The oil should be at right temperature to fry the dough properly.
Adding desiccated coconut is optional.
You can use ghee to make this jamun.
Don’t make the dough hard it should be soft not sticky.