Ingredients
The following ingredients have 4 Servings
- Khoya (unsweetened) -1 cup
- All purpose flour (maida) - 1/4 cup
- Baking Soda - a pinch
- Oil - for deep frying
- Sugar - 1.5 cups
- Water - 1.5 cups
- Cardamom - 2-3 (crushed)
- Rose water - 2 tsp
Instruction
- Preparing the Sugar Syrup
- Take sugar and water in a vessel. Bring it to boil over medium heat.
- Boil until the syrup becomes syrupy. Add few drops of lemon juice to prevent it from crystalization.
- Add crushed cardamom, rose water and switch off.
- Preparing the Dough
- Take khoya that is made at home or store bought. Mix with your hand to crumble it.
- Mix maida and baking soda.
- Add just 1 tbsp of milk and knead to form a smooth dough. Add 1 or 2 tsp of water or milk if needed. Since the khoys is moist it doesn't require much liquid to form a dough.
- Let it sit for 5 minutes before making the balls.Keep it covered to prevent it from drying.
- Preparing Kala Jamun
- Divide the dough into small equal parts and roll it into smooth balls. Roll it between your palm to make it smooth without any cracks.
- Nexr heat oil in a kadai, When it is hot enough, reduce the flame to medium low. Only then the jamun balls will be cooked uniformly.
- Add few balls at a time. Keep stirring the oil using a slotted spoon so that the balls get a uniformly on all sides.
- Fry it until it turns into a darker shade, almost like black.
- Remove the jamuns and place it in a paper towel for 2-3 minutes to cool a bit and remove excess oil.
- After that add it into the warm sugar syrup. If the sugar syrup cools, warm it a bit. Let it soak for about 45 minutes before serving.
