Name: Kala Jamun recipe by Shobha Dave at BetterButter
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 10
Ingredients: 1 cup khoya; 1/2 cup chhena; 1 tbsp maida; 2 tsp rawa soaked in 3 tsp milk; 1 string sugar syrup; Pistachio and cardamoms; Sugar for syrup and also to be used to form balls; Saffron and orange food colour; Pure ghee or unflavoured refined oil to deep fry

Ingredients Serving: 10

1 cup khoya
1/2 cup chhena
1 tbsp maida
2 tsp rawa soaked in 3 tsp milk
1 string sugar syrup
Pistachio and cardamoms
Sugar for syrup and also to be used to form balls
Saffron and orange food colour
Pure ghee or unflavoured refined oil to deep fry

Instructions

Take a pan with 3 cups of water and 2.5 cups sugar. Heat and make a syrup. Add cardamoms for the flavour.
Knead the khoya, maida, paneer and rawa with 2 tsp sugar to make a soft dough.
Take some amount of khoya mixture and add kesar and food colour. (colour and saffron should be dissolved in 1 tsp milk or water). Now form a ball from the white khoya and flatten it in your palm.
Make another small ball from the orange khoya. Stuff the orange ball in the white khoya as in a kachori, carefully such that there are no cracks in the outer covering. Form all the balls and keep aside.
Take a wide mouth kadhai that is large in size to deep fry the balls. Pour in the ghee/oil in it and heat.
Dip 3-4 balls in the kadhai and fry in a slow flame in a rolling action. The balls should move while the kadhai is moved to and fro giving it a uniform deep brown colour. Due to caramelisation of sugar in it the colour will darken.
Remove the balls and immediately dip them in the hot syrup. The balls will gradually settle down and can be removed. Fry all the balls and dip them in the syrup.
Cut the balls from the centre and serve it garnished with almond or pista.

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