Saturday, April 17, 2010

Kala Jamun


HI all,

This recipe is the same like how gulab jamun is made. But the colour a slight variation makes this recipe even more awesome.. And no one can eat just one!!!!

My version to eat this recipe is when its served cold topped with vanilla icecream and cherries.... WOw..... (O man I dont have them both to even show as a pic - but Iam too good in giving ideas to all...!!!)

milk powder - 1 cup
maida - 1/4 cup
sugar - 1 cup
water - 1 cup
melted butter - 2 tsp
hot milk - 2 tsp
cardamom powder - 1/4 tsp
saffron - 1 pinch
rose water - 2 tsp
yellow colour - 2 pinches
finely chopped nuts - 1 tsp


- prepare the sugar syrup by adding water and sugar
- bring that to a boil
- add saffron, cardamom and rose water
- mix well and leave it aside
- make a dough using milk powder, maida, butter and milk
- make a tight dough and knead it gently and leave it to rest for 10 mins
- divide the dough into 2 equal parts
- to one dough add colour, and the nuts
- mix well and make small balls with it
- now make small balls with the other dough
- stuff the yellow dough inside the white dough and make a ball
- heat the oil in a pan
- when the oil is warm add the gulab jamun dough balls in the oil and cook in slow fire slowly turning in between
- allow it to cook and it takes close to 4 - 5mins in slow fire
- in case the fire is high the balls will not be fully cooked
- now when the balls are cooked and changes to golden brown remove from fire
- after ten mins deep fry in oil until they change colour to dark brown colour.
- now drop them in the sugar syrup
- allow them to soak for 3 - 5 hrs
- remove the kala jamun balls from the syrup and allow that to drain the syrup
- decorate the balls with coconut powder and nuts on top (which I didnt do.. yet you can try doing that).
- serve cold

This recipe is for the Thanda Event by Cooking4allseasons.

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