Kala Jamun is a delicious Indian dessert very similar to Gulab Jamun.
Time: 1 hour
- 300 gm paneer
- 4 tablespoon all purpose flour
- 3 teaspoon corn flour
- 2 silver vark
- 100 gm khoya
- 1 cup melted ghee
- 2 cup sugar
- 1 teaspoon powdered green cardamom
- For Filling
- 1 teaspoon saffron
- 5 tablespoon sugar
- Crumble together khoya and cottage cheese and mix well. Use your hands to rub the mixture so that no lumps
- are formed. Add the refined flour and cornflour, and knead well till smooth and soft. Make round balls, make a
- small hole and add a pinch of sugar and one or two saffron strands in it. Cover and make the ball even. Repeat,
- till you get 20-25 balls
- Ensure that your Kala Jamuns are smooth and even and no cracks are formed because in that case your Kala
- Jamun will become limp and might break once it is dropped in the sugar syrup.
- In another vessel, bring one cup water to a boil, add sugar and allow it to simmer till the solution becomes thick
- and is of one string consistency. Add one teaspoon milk and collect the scum on top. Now add a pinch of
- cardamom powder, stir well and keep aside.
- Dip them in the sugar syrup and allow them to soak the sweetness for 15 to 20 minutes. Ensure that the sugar
- solution is warm. This will make the Kala Jamuns soft.
- Remove, place on a serving bowl. Decorate with silver vark and sprinkle with finely chopped nuts or grated
- coconut and serve. They taste well both warm and cold. When you will break
- open this mithai you will fined the melted sugar and saffron ooze out and the taste of this aromatic mixture is
- simply divine! Enjoy!