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HomeFast FoodKala Jamun Recipe - Superior Delicacies

Kala Jamun Recipe – Superior Delicacies


A well-liked sibling to the Gulab Jamuns, these are made with paneer and khoya.

Kala Jamun

Kala Jamun is a darkish (generally black) gulab jamuns made with paneer, khoya and soaked in sugar syrup. The common gulab jamuns are gentle golden brown in color whereas these ones are darkish brown or black in color.

A well-liked dessert candy, these are made for many festivals, weddings or any events.

Kala Jaam or Kala Jamoon (as additionally it is recognized) is sometimes called the youthful sibling of Gulab Jamuns.
Kala Jamun

Kala Jamun

Kala Jamun Recipe

A well-liked sibling to the Gulab Jamuns, these are made with paneer and khoya.

Prep Time20 minutes

Cook dinner Time20 minutes

Whole Time40 minutes

Course: Dessert

Delicacies: Bengali, Indian, North Indian

Substances for Kala Jamun

  • 400 g Paneer
  • 100 g Khoya
  • 2 tbsp Maida
  • 3 tsp Rava
  • 1/4 cup Ghee melted
  • 200 g Milk Powder
  • 600 g Sugar
  • 1 litre Water
  • 25 to 30 Cashew Nuts damaged
  • 25 to 30 Rasins
  • few Cardamoms coarsely powdered
  • little Orange Meals Color
  • as required for frying Oil
  • little Saffron Strands
  • little Cardamom Powder
  • a big pinch Baking Soda

The best way to make Kala Jamun

  • Mix the paneer, milk powder, khoya, rava, maida, baking soda, orange color and ghee in a big bowl.

  • Rub and blend nicely till easy.

  • Whether it is too dry, add 2 to three tblsp heat water.

  • Preserve apart for two to 4 minutes.

  • Warmth 3 litres of water in a big pan over medium flame.

  • Add the sugar and stir nicely till totally dissolved.

  • When it begins to grow to be just a little sticky, add saffron strands and cardamom powder.

  • Combine nicely and take away from flame.

  • Make small balls of the paneer-khoya combination.

  • Add one raisin, few cashew nuts and cardamoms to every of the ready balls.

  • Roll them once more in order that the cashew nuts keep intact.

  • Warmth oil for deep frying over medium flame.

  • Fry the ready jamuns till darkish brown.

  • Gently drop them within the sugar syrup.

  • Preserve apart for 8 hours or in a single day within the fridge.

  • Serve 1 or 2 jamuns with some sugar syrup.

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