Kala Jaam

Kala jaam and gulab jamuns are prepared with the same method, but kala jamun is slightly hard on the surface and gets little dark on the surface. These jaams are little stiff on outside and stuffed with dryfruits inside.

Serves: 3 portions

---

INGREDIENTS

· Chikna Khoya 100gms

· Flour 20gms

· Paneer 200gms

· Sugar 600gms

· Crystal sugar(misri) 30gms

· Ghee for frying 2L

METHOD

4. Mash the khoya very well with your hands or grate it. Keep aside.

5. Take paneer and grate it.

6. Mix it with khoya.

7. Add refined flour to it.

8. Mix well.

9. Bring together this mixture and form into a dough.

10. Make small marble sized balls from the dough and roll them in a round shape between your palms. Roll it lightly.

11. Add a single cube of crystalized sugar or misri in the centre of the dough.

12. Then roll the ball again between your palms to give a oblong cylindrical shape. Keep aside.

13. Take a heavy bottom pan and add sugar and water to it to make a sugar syrup.

14. Heat ghee in a kadhai, deep fry the balls on low heat till dark golden in colour.

15. Once fried, take it off the heat and soak into warm sugar syrup.

16. Serve after 3-4 hours of soaking in sugar syrup.