Kala Jamun

• Rest_dough Kala Jamun in syrup for 30 minutes

Nutrition values are AI-estimated based on ingredients.

• 1 cup nonfat milk powder
• 1/4 cup all-purpose flour
• 1/4 cup paneer
• 1/8 teaspoon baking soda
• 1/2 cup heavy cream
• Pinch saffron
• 1 tablespoon crushed almonds
• 1 tablespoon crushed pistachios
• 1 tablespoon heavy cream (for filling)
• 1.5 cups sugar
• 1 cup water
• 4 green cardamom pods
• Cooking oil (for deep frying)

1. 1Combine milk powder, all-purpose flour, and baking soda in a bowl and mix thoroughly.
2. 2Add crumbled paneer and mix, then add heavy cream and knead until a soft, pliable dough is formed.
3. 3Divide the dough into 14 equal parts.
4. 4Prepare the filling by mixing saffron, heavy cream, crushed pistachios, and crushed almonds.
5. 5Divide the filling mixture into 12 equal smaller portions.
6. 6Take one part of the main dough, flatten it, make a small dent, place a portion of the filling, seal the dough around it, and roll gently to form a smooth, round ball. Repeat for all 12 filled jamuns.
7. 7Prepare the sugar syrup by adding water, sugar, and crushed cardamom pods to a pot, stirring, and bringing it to a boil.
8. 8Heat cooking oil in a deep frying pan (kadai) over low heat.
9. 9Carefully place the raw jamun balls into the warm oil and deep-fry for approximately 8 minutes, constantly turning until they achieve a deep, dark reddish-brown color.
10. 10Remove the fried Kala Jamuns from the oil and place them on a plate.
11. 11Warm the sugar syrup slightly, then transfer the fried Kala Jamuns into the warm syrup, gently stirring to submerge them completely, and let them sit.

These instructions are our analysis of the original video. Watch on YouTube →