Name: Kala Jamun recipe by Meeta Burman at BetterButter
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Yield: 4
Ingredients: Soft Khoya – 2 cup (Hariyali Khoya); Paneer 100gms; Maida 1/2 cup; Sugar 6 cups; semolina( rava)1 tbsp; Sugar 1 tsp; Cashews 1 tbsp finely Chopped; Almonds 1 tbsp finely Chopped; Food colour pinch; Baking powder 1/4 tsp; Ghee for frying the Jamuns

Instructions

Take a plate crumble paneer.
2. Add semolina, baking powder to crumbled paneer.
3. Knead everything really well. 4. Then to it add Khoya and refined flour.
5. Keep kneading until the mixture gets really smooth and soft.
For the stuffing take a bowl add chopped cashews and almonds. Add sugar , 2 tsp of khoya mixture and pinch food colour. Orange col if possible.
Mix the stuffing mixture well.
8. For making the sugar syrup for kala jamuns, take sugar in a vessel and add ½ litre water to it. Let it simmer until the sugar dissolves completely.
9. After this check the syrup if it gooey and sticky in consistency like honey. We don’t need any 1 or 2 thread consistency for the syrup here. Syrup is ready, take it off flame and place on a net stand.
10. Heat enough ghee in a wok or pan and fry one kala jamun to check if doesn’t splatter while frying. For this, take small size lump from the dough and roll into round shape.
11. Place it in medium hot ghee and fry while pouring the ghee over it till it gets golden fry in color from all sides.
Try one jamun first by stuffing a small ball of stuffing mixture, fry and check if its fine.
Now make big balls of the khoya mixture and equal small balls from the coloured mixture.
17. Drop these stuffed dough balls in hot ghee and fry on medium flame. The ghee should be medium hot.
18. When the kala jamuns get brown in color, increase the flame and continue frying till they get dark brown in color.
Drain out the fried kala jamuns from ghee and drop them in sugar syrup.
20. Soak the kala jamuns in sugar syrup for 2-3 hours. They will puff up and get sweeter. Kala jamuns are ready.
Serve them warm.

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