Sunday, 11 November 2012

Kala Jamun

Kala Jamun

Kala Jamun


2 cups khoya/mawa
1/2 cup cottage cheese (paneer)
5 tbsp refined flour
4-5 chopped almond
4-5 chopped pistachio
2 tbsp sugar
A few saffron strands 
3 cups sugar for sugar syrup
1 tbsp milk
1/4 tsp green cardamom powder
Ghee to deep fry
Water as required


1. Grate the khoya & cottage cheese separately & mix.

2. Add refined flour,sugar & knead well till smooth. Divide into equal portions. 

3. Now roll the ball between your palms to give a oblong cylindrical shape & keep it
    aside to cover with kitchen toval.

4. In a large pan, combine the sugar with 1 litre of water & bring it to  boil. Simmer 
    over a slow flame & make one string consistency.. 

5. Add the milk. Collect the scum which rises to the surface with a ladle, & discard.
    Add saffron,cardamom powder & keep the syrup warm. 

6.Now deep fry jamuns in ghee over a medium flame till the jamuns are dark brown
    in color. Now drain & immerse in the warm sugar syrup. Soak for 15-20 mins.

7.Garnish with chopped almond & pistachio. 

8. Serve hot or cold as you like.

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