- To a large plate, add mawa and then mash it nicely using your hands for 1-2 minutes making it completely smooth. To same plate now add, chena flour, baking soda and cardamom powder. Mix everything. And form a smooth dough. add saffron strands soaked in 1/2 teaspoon water here. Now take a small ball, from the dough and flatten it and then stuff it taking a little amount from that prepared stuffing dough. Seal the dough and roll between your palm to form a smooth round ball. Make all jamuns similarly. Keep them covered. To make the syrup, add sugar, water, rose water, kewra water, crushed cardamom and saffron to a pan on medium heat. Let the sugar dissolve and mixture come to boil. As soon as it comes to boil, add the lemon juice and stir. Let the syrup simmer on medium heat for around 6 minutes. remove pan from heat. Set this aside now. Heat oil with some ghee in a kadai to fry the jamuns on low-medium heat. Add the prepared jamuns to lukewarm oil. Once jamuns are in the oil, keep moving the oil around them with a spatula without touching the jamuns so that the bottom doesn't get brown. After around 6-7 minutes, they will start floating in oil, at this point turn heat to medium from low-medium. They will first turn golden brown in color. brown color dough balls fried being fried in hot oil Fry until they turn black, this will take around 14 to 15 minutes in total. Remove them from oil using a spatula. Drop fried hot jamuns in the prepared syrup.
Kala jamun
#myrecipe
By Radha Nelanti
Mar, 5th
570
Servings
4 persons
Cook Time
30 minutes
Ingredients
10
- 12
Ingredients
- Khoya
- Paneer
- Maida
- Baking soda
- Cardamom
- Cashew
- Sugar
- Water
- Rose water
- Kewra water
- Saffron
- Lemon
