Kala Jamun is a dark brown version of the Gulab Jamun. They are made with a mixture of Paneer and Khoa and then deep fried and soaked in sugar syrup.
Makes 35 – 40 golf ball size pieces.
Khoa : 500 grams
Maida : 100 grams
Paneer : 150 grams
Sugar (for syrup) : 6 cups
Water (for syrup) : 4 cups
Saffron (Kesar) : 1 teaspoon
Raisins : ¼ cup
Cashew / Almond pieces : ½ cup
Cardamom (Elaichi) : 10 pods powdered
Sugar : 1 tablespoon
Vegetable Oil : For deep frying
Mix the saffron, raisins, cashews / almonds and sugar together into a mixture to be used a filling for the kala jam.
Drizzle 2 Tbsp of the oil into the flour and mix well.
Grate the khoa and paneer.
Mix the khoa, maida and paneer into a smooth dough.
If the dough is still hard, mix a couple of tablespoons of milk. Smoothness of the dough should be in between chapati and puri dough.
Make 1″ diameter balls. Stuff a pinch of the filling in the middle of the ball and re shape into a ball.
Deep fry the these balls over medium low fire until they are dark brown. It will take about 8 – 10 minutes per batch. Patience is key.
Make syrup by adding 6 cups of sugar in 4 cups of boiling water. Cook for about 5 minutes after the sugar is fully dissolved.
Soak the kala jamun in the syrup.
Recipe Credit : Trishla Jain