Name: kala jamun recipe by payal jain at BetterButter
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 150 gram khoya/mawa; 2 tbsp paneer, crumbled; 2 tbsp all purpose flour; 2 tbsp semolina; 4 tbsp warm milk; pinch of soda; 1/4 tsp cardamom powder; oil for deep frying; for stuffing-; 1 tbsp chopped almonds; 1 tbsp chopped cashews; 5-6 raisins chopped; pinch of red food colour; for sugar syrup-; 1 cup sugar; 1 cup water; 1/4 tsp cardamom powder; 1 tbsp milk

Ingredients Serving: 4

150 gram khoya/mawa
2 tbsp paneer, crumbled
2 tbsp all purpose flour
2 tbsp semolina
4 tbsp warm milk
pinch of soda
1/4 tsp cardamom powder
oil for deep frying
for stuffing-
1 tbsp chopped almonds
1 tbsp chopped cashews
5-6 raisins chopped
pinch of red food colour
for sugar syrup-
1 cup sugar
1 cup water
1/4 tsp cardamom powder
1 tbsp milk

Instructions

firstly, in a small bowl take semolina and warm milk, mix well and keep aside for 10 minutes
in a mixing bowl take crumbled paneer and mash till it forms a smooth dough
now add khoya and mash well
add flour, soaked semolina, cardamom powder and combine with paneer khoya mixture
add a pinch of soda and water if required to get moisture
mix gently to form a smooth dough
prepare stuffing by mixing dry fruits, colour and 2 tbsp of prepared dough
to make sugar syrup, take water and sugar in a pan
keep this pan on medium flame and stir so that the sugar begins to dissolve
when the sugar dissolves, add 1 tbsp of milk and remove impurities from syrup
cook the syrup on medium flame till you get 1/2 string consistency or the syrup becomes sticky
turn off the flame, add cardamom powder and keep aside
now, take a small lemon sized dough and make ball
place stuffing in centre
cover and seal the ball
heat oil on low flame
when oil is moderately hot, fry the jamuns till the balls turns black
remove the jamuns from oil and drop into hot sugar syrup
cover and rest for 1 hour, then serve

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