Kala Jamun
Indian sweet cheese balls
Servings Prep Time
15people 20minutes
Cook Time Passive Time
20minutes 15minutes
Servings Prep Time
15people 20minutes
Cook Time Passive Time
20minutes 15minutes
Ingredients
Instructions
  1. To begin with, take khoya in bowl and knead well for couple of minutes with the heels of your hand to soften it and make it grain free.
  2. Then, add grated paneer, sugar, sooji and maida. Mix well. Mix everything well and again, start kneading the mixture with the heels of your hand for good 3-4 minutes. The mixture should be completely grain free and lump free, it should be smooth.
  3. If dough is dry add few tbsp. of milk. I added only 1 tablespoon of milk. Do not add to much at a time. Adding or not adding milk depends on how soft your paneer and khoya is, so don’t rush adding milk. Mix everything really well and then if you feel its dry, add little milk at a time. Once the dough is ready, keep it aside for 15 minutes
  4. Once the dough is ready, keep it aside for 15 minutes.
  5. Meanwhile prepare syrup by boiling sugar, water and cardamom powder. Once it starts boiling, remove any scum. Then, Add saffron and boil it for another 12-15 minutes on medium flame, till the sugar is completely dissolved and the chashni looks clear.
  6. Shape up the Jamuns.
  7. So, first, heat enough ghee/ Oil in a kadhai. When the oil/ghee is hot, reduce the flame to medium low. Remember, Oil/ghee should be just hot but not smoky. If the oil is too hot, the jamuns will burn and remain uncooked from inside. Gently slide the jamuns in the oil. Firstly, jamuns will sink at bottom, after few seconds it will float on the top and puff up.
  8. Keep stirring jamuns gently with ladle so that they get evenly fried. Fry them till they are dark brown, all around. Stirring them constantly ensures they are cooked evenly from all sides, out and inside. Avoid adding too many jamuns for frying at a time because that cools down the oil if the oil temperature is low or the jamuns are not evenly fried because turn the temperature high.
  9. Once done carefully take them out on absorbent paper and drop them in hot sugar syrup. Sugar syrup should be extremely hot, just somewhere between warm and hot. Allow the kala jamuns to soak the sugar syrup well, at-least for 3-4 hour or so.
  10. Serve them warm garnished with silver paper, crushed nuts and few saffron strands. Enjoy.