Kala Jamun recipe
Makes about 30 key lime sized balls
For the kala jamuns
2 cups grated mava (khoya)
5 tbsp All purpose flour
1/4 tsp cardamom powder
2 tbsp sugar
For the sugar syrup
3 cups sugar
a few saffron strands (optional)
ghee for deep frying
dessicated coconut( as needed)
1.In a large pan, combine the sugar with 4 1/4 of water and a pinch of saffron and bring to a boil. At low flame, prepare a thick syrup
. No need to check for any consistency.
2.In a bowl, combine all the ingredients needed for the jamun, mix well and knead into a firm dough without using any water. Even if it looks dry initially, it will form a ball as you continue to work on it. Make small keylime size balls.Continue to roll in between the palm to get uncracked jamuns.
3.Deep fry in ghee over a low flame till the jamuns are dark brown in color. It takes just a minute for the jamun to get fried. It turns dark.
4.Drain and immerse in the warm sugar syrup. Soak for 1 to 2 hours.
5.Spread the dessicated coconut in a plate.Drain the jamuns and roll in that coconut.
6.Serve at room temperature.
Recipe from Tarla Dalal with minimal changes