Kala Jamun
- 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
- 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
- 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.
- 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)
- 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.
- In a heavy bottom pan mix sugar and water.
- When sugar is completely dissolved, add lemon juice and mix.
- 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.
- 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.
- 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.
- 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.
milk solids, cottage cheese, flour, milk, sugar, sater, lemon juice, water, green cardamom pods, saffron
Taken from cookpad.com/us/recipes/312203-kala-jamun (may not work)