Name: Kaala Gulab Jamoon (Dry Gulab Jamoon) recipe by Jyothi Varne at BetterButter
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 2
Ingredients: 125 gms -Khoya/Mawa; 1/2 cup - freshly made Paneer/ cottage cheese; 3 and 1/2 tbsp - Maida/Refined flour; 3 and 1/2 tbsp - Cornflour; Sugar as per taste; 1 tbsp - Milk; 1/4 tbsp - Elaichi/Green cardamon powder; Ghee for frying (Refined oil can be used as well); Pistas to garnish (optional); Orange Food Color/Saffron Strands a pinch

Ingredients Serving: 2

125 gms -Khoya/Mawa
1/2 cup - freshly made Paneer/ cottage cheese
3 and 1/2 tbsp - Maida/Refined flour
3 and 1/2 tbsp - Cornflour
Sugar as per taste
1 tbsp - Milk
1/4 tbsp - Elaichi/Green cardamon powder
Ghee for frying (Refined oil can be used as well)
Pistas to garnish (optional)
Orange Food Color/Saffron Strands a pinch

Instructions

Grate the khoya/mava and add the paneer seperately. Now mix it well together.
Next, add the refined flour and cornflour and knead well till it is smooth. (You will probably notice your hands getting a little oily, this is the fat from the khoya and paneer. If you've added too much of the flour then this wouldn't be noticed.)
Roll the dough out into ball shapes and keep aside.
To make the sugar syrup, bring water to a boil and add in the sugar syrup. Keep stirring this mixture until the sugar dissolves.
Add in the milk and collect the floating scum which rises to the surface.
Next, add the cardamon powder and simmer till the sugar syrup is light golden brown in colour. Ensure that the syrup is warm enough until you finish frying all the khoya dough balls.
Heat sufficient ghee/oil in a pan on medium heat.
Gently slide the khoya balls and remove the kadai/pan from the flame, rotate the balls gently until the color changes to dark golden brown and floats on the surface. (Avoid burning the khoya balls by over cooking it.)
Place the kadai back on the flame and continue frying until the desired color of the Kala jamoon is reached.
Drain the excess oil and soak them in the warm sugar syrup for 5-10 mins.
Then remove the jamoons from the syrup and decorate with silver foil/dry fruit and serve cold.

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