KALA JAMUN

Wednesday, March 31, 2010


                                                        
INGREDIENTS:
Khoya, grated - 2 cups (250 grams)
Plain flour (maida) - 3tbsp
Saffron(optional) - pinch
Cardamom (elaichi) - 1/4tsp
Ghee / - oil for deep frying

For the sugar syrup
Water - 3cups
Sugar - 3 cups
a few saffron strands (optional)

PROCEDURE:

1. In a large pan, combine the sugar with water and bring to a boil.
2. Simmer over a slow flame till the syrup is 1 string consistency.
3. Remove any impurities which float on top of the syrup using a slotted spoon.
4. Add cardamom powder.

For the kala jamuns
1. In a bowl, combine all the ingredients, mix well and knead into a firm dough using water/milk.
                                                
2. Divide this mixture into equal portios and put cashewnut in center, roll into rounds. These should have no cracks on the surface as otherwise the jamuns will crack while frying.

3. Deep fry in ghee/oil over a medium flame till the jamuns are dark brown in colour.

4. Drain and immerse in the warm sugar syrup. Soak for 30 minutes.

5. Serve at room temperature."

0 comments:

Post a Comment

logo design

Home remedies

Lorem Ipsum

About This Blog

Followers

Lorem

Lorem Ipsum


widget

SEE MORE RECIPES !!!!!!!!!!

TIFFINS NONVEG CURRIES DESSERTS CAKES VEG CURRIES BIRIYANI

My Blog List

Lorem

dont copy

Protected by Copyscape Duplicate Content Finder

Counter

free counters

Petitchef

All recipes are on Petitchef

Ads Banner

post ur add here

Site Info

Related Posts with Thumbnails

Logo

Asha on Foodista

.

  © Blogger template Brownium by Ourblogtemplates.com 2009

Back to TOP