Grated unsweetened Khoya/Mawa - 1 cup
( I used the store bought)
Maida/All purpose flour - 3 tbsp
Cooking soda - 1/8 tsp
Milk as needed to make a soft dough ( around 3 tbsp)
Yellow food colour - a pinch
Cardamom powder - a generous pinch
Oil/Ghee to deep fry
Chopped almonds - 1tbsp
Chopped pistachio - 1 tbsp
( Mix both the nuts together in a bowl)
For sugar syrup
Sugar - 1 & 1/2 cup
Water - 1 & 1/2 cup
Cardamom crushed - 6
Rose essence few drops ( optional)
(Take a pan add water and sugar in low flame boil till you get a 1/2 string consistency syrup or slightly sticky consistency syrup.Add the cardamom powder and rose essence mix and switch off the stove.Your sugar syrup is ready keep it aside)
Take a bowl add the khoya,maida,cooking soda and food colour mix.
Now slowly add milk little by little and gently mix to form a soft dough.Make sure they are crack free and very smooth soft dough.
Divide the dough in equal size balls,take a ball press it with your palm and place some nuts in the middle.Close it and shape it into any shape you wish.
Heat oil and ghee in a pan when medium hot slide these jamuns into the ghee/oil mixture and in medium low flame deep fry till its light brown.
Remove the jamuns on a kitchen paper,repeat the same with the remaining jamuns.
Deep fry in batches the 2nd time till they reach to a very dark brown colour.
Add these jamuns to the warm sugar syrup and leave it for 2 hour.
Kala Jamuns are ready to serve!
1. Dough should be a soft and smooth without any cracks.
2.While frying keep rotating the balls for even browning.
3.Kala jamoons are fried 2 times to get the dark brown colour.
4.Ghee gives a nice flavour to your jamoons so don't skip in adding few drops to the oil while frying.
5.Temperature of the oil should not be piping hot otherwise they will brown fast and the inside will be uncooked.Deep fry in medium low/high temperature.
6.Do not over crowd the kadai, fry the jamuns in batches.
7.Soak the jamuns in syrup till they doubles in size then serve.
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