Kala Jamun Recipe

Ingredients:

For the Jamun:

• 1 cup khoya (reduced milk solids)
• 1/4 cup paneer (cottage cheese), grated
• 2 tablespoons all-purpose flour (maida)
• A pinch of baking soda
• Ghee or oil for deep frying

For the Sugar Syrup:

• 1 cup sugar
• 1/2 cup water
• A few strands of saffron (optional)
• 1/2 teaspoon cardamom powder
• 1 teaspoon rose water

Cooking Steps:

Step 1: In a mixing bowl, combine khoya, grated paneer, all-purpose flour, and baking soda. Knead the mixture into a smooth and soft dough.

Step 2: Divide the dough into small portions and shape them into smooth, crack-free balls. Ensure they are slightly smaller than regular gulab jamun balls.

Step 3: Heat ghee or oil in a pan for deep frying over medium-low heat.

Step 4: Once the ghee is hot, reduce the heat to low, and carefully add the prepared jamun balls. Fry them until they turn dark brown or almost black, ensuring an even color on all sides.

Step 5: While the jamuns are frying, prepare the sugar syrup. In a saucepan, combine sugar, water, saffron (if using), and cardamom powder. Bring it to a boil, stirring until the sugar dissolves. Simmer for a few minutes until the syrup slightly thickens. Add rose water and set aside.

Step 6: Once the jamuns are fried, drain excess oil and transfer them directly into the warm sugar syrup. Let them soak for at least 2-3 hours, allowing the jamuns to absorb the syrup.

Step 7: Garnish with chopped nuts or edible silver foil before serving.

Enjoy the melt-in-the-mouth goodness of Kala Jamun, a delectable dessert that's sure to be a hit during celebrations or as a sweet treat.