Monday, April 11, 2011

Kala Jamun

  • 1 packet Any jamun mix
  • 1/2 tsp Cardamon powder
  • 2 cups Sugar
  • 1 1/2 cup Water
  • 1/4 cup Milk
  • 2 drops Green food color
  • 1 tsp Pistachio powder
  • 1/2 tsp Sugar
  • 1 cup Grated Coconut
  • Oil for deep frying

  1. In a sauce pan add sugar and water.
  2. Boil for 5 minutes and again simmer for 10 minutes and switch off the heat.
  3. Add 1/4 tsp of cardamon powder to it and close the lid.
  4. The sugar syrup is ready.
  5. Now seive the jamun mix in to a bowl.
  6. Add milk and make the mix to a soft dough.
  7. Close the lid and allow to rest for 10 minutes.
  8. Now divide the dough into two halves.
  9. To one portion and cardamon powder, pistachio powder, 1/2 tsp sugar and green color.
  10. Knead the dough well, so the color is evenly mixed.
  11. Now divide this into equal small balls and keep aside.
  12. Now take the other part of the dough and divide into same number of the balls as the green balls.
  13. Flatten each ball and place the green ball in the center and cover with the outer layer of dough.
  14. Make oval shapes, repeat the same with other balls.
  15. Now heat oil for frying, the heat should be low medium.
  16. Fry the oval balls in low heat until black (kala) in color stirring continuously.
  17. Remove the fried jamun and drop into the hot sugar syrup.
  18. Cover the lid and leave it untouched for 3 hours.
  19. When the jamuns have absorbed all the syrup roll each jamuns in the bowl of grated coconuts.
  20. Place on a serving plate and serve cold.
  1. The oil for frying should be in low heat. The jamuns must change its color very slowly.

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