Thanda Thanda Kala Jamun

Enjoy Gulab Jamun’s close cousin – Kala Jamun.    While there are many variations of making kala jamun I am sharing a very easy one using milk powder which can make the entire process very simple especially if you don’t have khoya or paneer readily available at home.  You can make this dessert in advance and keep it in the refrigerator and enjoy it chilled. 





Ingredients:
For making of Kala Jamun:
  • Milk Powder – 1 cup (I personally prefer Nestle Milk Powder you can use any brand of your choice)
  • 1/4th cup Maida
  • 2 to 3 tablespoons of milk
  • 1 teaspoon of ghee
  • ½ teaspoon of baking powder
  • Oil or ghee for frying

 For making of sugar syrup: 1 cup sugar

  • 1 cup water
  • 3 crushed elachi
  • 6-7 kesar strands
  • Pista and kesar for garnish


Method:

  • In a large bowl add milk powder, Maida, baking powder and give it slight mix
  • Add 1 teaspoon of ghee, 2 to 3 tablespoons of milk and mix well and form the dough. Do not knead the dough too much
  • Cover it and rest the dough for 15 mins
  • To prepare the sugar syrup add one cup each of water, sugar, elachi and kesar and give it a boil for 5 to 7 mins. Don’t make the syrup sticky. Cover the syrup and keep it aside
  • Heat oil or ghee for frying of the kala jamun, start preparing ball sized jamuns.  Make sure you there are no cracks or else the jamun will break
  • First test one small ball of jamun for frying and then slowly fry big size jamuns. 
  • Ensure the oil or the ghee is hot which will give nice dark brown colour to the jamuns.  Ghee always gives rich taste to the Jamuns.
  • Fry on low flame till it becomes a nice dark brown and put it in hot sugar syrup.  Cover it and rest for an hour. It will increase in size.  Then put it in the refrigerator to make it chill.
  • Serve it in a chill kala jamun in a plate with some sugar syrup and enjoy the festival of colours


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