Finally I conquered my fear over gulab jamun and kala jamun. I have baked different varieties of desserts,sweets and got a descent result every time.Cakes,cookies,biscottis used to sound far more easier then gulab jamun. Didn’t have any clue what was going wrong with kala Jamun. I have tried n number of times but have failed miserably. I took the saying “try till you succeeded” quite seriously and at last got my perfect kala jamun.
- 200 gms khoya mawa milk soft / / dried evaporated solids
- 1 cup cottage cheese fresh / panner (roughly from 1 ltrs of milk)
- 4 tbsps maida All purpose flour /
- 1.5 tbsps milk
For Sugar syrup
- 2 cups sugar
- 1.5 cups water
- 1/4 tsp lemon juice
- 1 tbsp rose water
- 2 - 3 cardamom green , crushed
- pinch saffron
- In a bowl grate khoya, mashed it well using hands.So that there is no lumps. In a separate bowl mash fresh cottage cheese very well, It shouldn't look grainy any more.
- Add mashed cottage cheese to the khoya bowl, add flour, milk and gently mix everything using hands.Form into a smooth dough. (Don't over mix/Knead the dough for too long. stop once everything is mixed thoroughly)
- Pinch small marble sized balls from the dough and roll them in a round shape between your palms,applying gentle pressure.
- If you want you can keep the balls round or make it oblong cylindrical shape. Shape all the dough and keep them covered.
- In a heavy bottom pan mix sugar and water. When sugar is completely dissolved,add lemon juice and mix.
- Cook the sugar water mixture on medium heat till it becomes thin syrup like consistency . Switch off the gas. Add rose water,cardamom and saffron.
- In a deep frying pan heat oil on medium heat. Once the oil is hot,slide a small ball of dough to the oil. The dough ball should slowly rise up and start floating. It indicates the right temperature of oil.
- Slid shaped dough balls in batches. Reduce the heat to medium. Once the jamuns start floating on top,gently keep on turning them to make sure even browning. Fry till it looks dark brown in colour.
- Drain excess oil in a paper towel and quickly add to warm sugar syrup.Cover and allow the jamuns to soak in the sugar syrup at least 4-5 hours or preferably overnight.