Monday, November 19, 2012

Kalajamun



  Kalajamun is another famous Bengali dessert .  It is similar to gulab jamun but with slight variation.
 Kala means black in hindi , as this jamun is fried till black it is called as kalajamun.
Recipe from sanjeev kapoor's Mithai cookbook.
Requirements :
Khoya –  ¾ cup
Panner – ½ cup
Sugar – 1 ½ - 2 cup
Maida – 4 tbs
Corn flour – 4 tbs
Milk – 1 tbs
Cardamom powder – ¼ tsp
Chopped nuts as filling
Oil / ghee for frying
Dessicated coconut - 1 tbs



Method :
Grate khoya and panner and mix ( mash ) well with hand.
Add the maida , corn flour to the above mixture and knead well till smooth.
If needed add the milk for kneading.
Keep it aside for about half an hour.
Take a small portion and roll into a smooth ball , take care not to leave any crack.
Stuff the chopped nuts in the middle of the ball and seal completely. Repeat the same with the remaining dough.
Mix the sugar with ¼ cup of water and bring to boil.
Add the cardamom powder and mix well.
The syrup must be light golden in colour.
Heat oil and reduce the flame to medium.
Slide the jamun balls gently into the oil.
Turn the balls to cook evenly on sides.
Cook till the balls turn dark brown in colour.
Take off from oil and drop immediately to the hot syrup.
Soak the jamun in the syrup for fifteen minutes and take off from syrup.


Kala jamun is ready to serve. Garnish with dessicated coconut.
About 25 jamuns can be get from the above said measurements , it may vary according to the size made.
 Note :
 any crack must be avoided as it will separate while frying.
always cook in medium flame , to cook evenly.
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