Name: Kala Jamun recipe by Souvik Mukherjee at BetterButter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 15
Ingredients: Grated Khoya (Mawa) 1 1/2 Cups; Chhena (Cottage Cheese) 1 Cup; Maida (All Purpose Flour) 5 Tbsp; Powdered Sugar 1 Tsp; Ghee for Deep Frying; Elaichi Powder (Cardamom Powder) 1 Tsp; Rose Water (Optional) 1 Tsp; Sugar 4 Cups; Water 2 1/2 Cups

ABOUT Kala Jamun RECIPE

It's time to go Black ! The black, Kala Jamun is the less popular kin of the Royal Gulab Jamun. The process is also very similar but the Kala Jamuns are double fried to give it the sinful dark color. Black looks Magnificent. So, go Black this Valentine's and surprise your loved ones.

Instructions

In a bowl take chenna. Mash and knead the chenna with your palm.
Also smoothen the khoya and combine it with the chenna.
Now add the flour and powdered sugar to it and mix thoroughly till it is well combined. You should get a smooth dough.
Grease your hands with Ghee and make 30 equal sized balls from the dough. The balls should be smooth (There should be no cracks). If there are cracks in the ball add a little milk (Basic idea is to make a soft dough to make smooth balls).
Take Ghee in a wok and put it on medium heat. Add a small ball from the dough to check. If the ball slowly floats up to the top, the Ghee is at the right temperature. If it floats up immediately the Ghee is too hot and you need to cool it down.
Fry the balls on medium heat for 5-6 minutes till golden brown in color. Drain and keep aside for 5 minutes.
Now reheat the ghee on medium heat and add the fried balls again and cook till dark brown/black in color (approx 3-4 mins). Do not overfry as the balls will become overcooked and hard.
In the meantime make a sugar syrup with 4 Cups Sugar, 2 1/2 Cups Water, Cardamom Powder and Rose Water. Turn off the gas as soon as all the sugar has dissolved. Discard the scum that floats on top of the syrup.
Add the fried balls to the sugar syrup and heat it on low flame for 10 minutes. Turn off the gas and let it soak for half an hour.
Serve hot.

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