Homemade Kala Jamun | காலா ஜாமூன் - Diwali Special Dessert

Ingredients :

Milk - 1 and 1/2 liter (1 liter for khoya and 1/2 liter for paneer) Maida / All Purpose Flour - 1 tsp Baking Powder - 1/2 tsp Sugar - 1 and 1/2 cup Water - 1 and 1/2 cup Cardamom Powder - 1/2 tsp  Click here : How To Make Homemade Paneer (Indian Cottage Cheese)

Method :

Steps To Make Homemade Khoya / Koya (un-sweetened) : Boil a liter of milk in a non stick pan / heavy bottom utensil. Turn the flame into simmer and cook for about 30 min, stirring continuously til dry lumps. (shown in above image) Allow to cool and keep aside. Click here: How To Make Homemade Paneer (Indian Cottage Cheese)

Steps To Make Homemade Kala Jamun : In a bowl, combine paneer and khoya together, use homemade paneer and khoya for best taste. (Image 1 and 2) Add in maida and baking powder, mix well or grind into smooth paste, to make soft dough. (Image 3) Soak for 15 to 20minute. (Image 4) # Tips : If the dough is too hard or dry, add little milk. If the dough is too sticky, add a teaspoon of ghee

Meantime to make sugar syrup, boil the water and dissolve the sugar, cook til sticky consistency / pisukku patham (ie., before one string stage, shown in above image 5). Add in cardamom powder, mix well and keep aside.

After 15min make small balls out of the dough. (Image 6) Deep fry the balls (small batches) in hot ghee on simmer only, cook til dark brown colour. (Image 7 & 8) Drop into the warm sugar syrup. (Image 9)  Do the same for the remaining. Soak for at least 30 minute, remove from the sugar syrup and ready to serve.

Serving Suggestion : Serve with Butter Murukku.