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.
Droolworthy jamuns,delicious and inviting.
ReplyDeletethank you priya
Deletewow...Love this!
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thank you siri
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