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."

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