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Kala Jamun - Indian sweet Recipes

For this diwali, I initially planned to do nothing as I already started preparing sweets even a month earlier for the purpose of blogging. But could nt complete the work even now ;).I prepared (hopefully) 1 final sweet for this diwali (will be the next recipe to post here) and sat down to work on this Kala jamun post.

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)
Other ingredients
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


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