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Taking desserts to a whole new level, Kala Jamuns with a secret surprise in the center! This recipe is authentic and full proof, have patience while making them and be sure they will turn out as shown in the picture.
Taking desserts to a whole new level, Kala Jamuns with a secret surprise in the center! This recipe is authentic and full proof, have patience while making them and be sure they will turn out as shown in the picture.
Taking desserts to a whole new level, Kala Jamuns with a secret surprise in the center! This recipe is authentic and full proof, have patience while making them and be sure they will turn out as shown in the picture.
Ingredients for Kala Jamun:
Mava/Khoya – 250 grams
Paneer – 6 Tbsp
Milk – 1 Tsp
Refined flour(Maida) – 6 Tbsp
Cardamom Powder – ½ Tsp
Raisins – 12-15 nos
Almond-Pistachio Powder – 2 Tbsp
Vegetable Oil/Ghee – 1.5 cups for frying
Ingredients for Sugar Syrup:
Sugar – 1.5 cups
Water – 2 cups
Saffron – a pinch
Cardamom Powder – ¼ Tsp
Method:
1. Add grated Paneer in a large bowl and knead well with the back of palm until smooth, keep aside.
TIP: For kneading of Paneer, you actually use the warmth at the base of your palm to get the cheese clump up together.
2. Now add grated Mava/Khoya in a large bowl and knead well with the back of palm until smooth, keep aside.
TIP: Mava generally has a lot of fat content; make sure you use chilled mava for kneading so it does not secrete a lot of fat due to the warmth of your hand while kneading. We need the Mava to be smooth and not lose all its fat content.
3. Add 6 Tbsp Maida to the kneaded mava and mix well until combined.
4. Now, add the kneaded Paneer and mix well until combined. If you feel the mixture is a little dry add 1 Tsp Milk and mix well.
TIP: You might need more or less milk depending on the consistency of the mixture, we need it to be smooth and want everything to come together.
5. Divide into equal golf ball-sized balls to make Kala Jamuns.
6. Remove about 2 Tbsp of this mixture aside to make the stuffing and add 2 Tbsp Almond-Pistachio Powder, ½ Tsp Cardamom Powder, 12-15 Raisins, and a few drops of Red food color. Mix well and make small balls from the mixture for stuffing.
7. Stuff the Kala Jamun balls with the red mixture stuffing.
8. Heat 1.5 cups of vegetable oil/ghee and fry the Kala Jamuns for approx. 2.5 minutes until they turn dark brown/black, place Kala Jamuns on a paper towel.
TIP: Make sure you keep stirring without damaging the Kala Jamuns for even cooking.
9. For making Sugar Syrup, boil all the ingredients listed under Sugar Syrup for approx. 14 minutes.
10. Soak Kala Jamuns in sugar syrup for approx. 15 minutes before serving.
11. Enjoy warm or cold, maybe add some Vanilla ice cream for an added twist!
Happy Cooking! ☺