KALA JAMUN
KALA JAMUN
BY SHWETA GALINDE
INGREDIENTS [ 18 JAMUNS ]
- Soft Khoya – 1 cup
- Paneer – 1/4 cup
- Refined flour /maida – 1/4 cup
- Sugar – 2 cup
- Semolina – 1 tsp
- Sugar – 1/2 tsp [ for stuffing ]
- Cashews finely chopped – 2 tsp
- Almonds finely chopped – 2 tsp
- Chironji – 1 tsp
- Green cardamom seeds crushed roughly – 2 pods
- Food color – 1 pinch [ any colour ]
- Baking powder – 1/8 tsp
- Ghee – for frying the kala jamuns
METHOD
MAKING THE DOUGH -Take paneer in a plate and crumble it finely to make the kala jamuns. Add semolina, baking powder to crumbled paneer. Knead everything really well. Add Khoya and maida. Keep kneading until the mixture gets really smooth and soft.Cover and keep till use
FOR THE STUFFING – For stuffing take chironji + finely chopped cashews + finely chopped almonds + coarsely ground cardamom + sugar + 1 tbsp of khoya-paneer dough + food colour in a bowl. Mix all well and keep aside .
FOR THE SUGAR SYRUP – Take sugar + water in a pot . cook till until the sugar dissolves completely and the syrup thickens . The syrup should sticky in consistency like honey. We don’t need any 1 or 2 thread consistency of the syrup.
MAKING THE JAMUNS
Divide the mixture in small portions . Take one portion , flatten it with your fingers. Stuff it with ¼ tsp stuffing . Close the stuffing from all sides and make a smooth dough ball using both palms. Place them on a plate.
NOTE – There should not be any cracks on it. If there are cracks on jamuns then you’ll need to knead the dough more.
FRYING THE JAMUNS
Heat enough ghee in a deep pan .
Drop these stuffed dough balls in hot ghee and fry on medium flame. The ghee should be medium hot.
Stir and fry for even colour.
Fry till dark brown in colour . { don’t burn it ]
NOTE – The ghee for frying the kala jamuns should be medium hot. if the ghee is too hot then they will burn quickly and if the ghee is less hot then they can crack while frying.
Drain out the fried kala jamuns from ghee and drop them in sugar syrup.
SOAKING THE JAMUNS
Soak the kala jamuns in sugar syrup for 2-3 hours. They will absorb the syrup and puff up. Kala jamuns are ready to serve .
Serve piping hot or warm and relish eating.
They taste better the next day when the jamuns absorbs the syrup completely.
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