Kala Jamun Recipe
Learn to make Kala Jamun at home with this detailed recipe. These deep-fried milk dumplings soaked in saffron sugar syrup are pure indulgence.
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Cooking tools:
- Mortar and pestle
- Pot
- Saucepan
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Slotted spoon
- Stove
- Refrigerator
- Airtight container
- Serving bowl
Ingredients
- 400 g Paneer
- 100 g Khoya
- 2 tbsp Maida
- 3 tsp Rava
- 1/4 cup Ghee (melted)
- 200 g Milk Powder
- 600 g Sugar
- 1 litre Water
- 25 to 30 Cashew Nuts (broken)
- 25 to 30 Rasins
- few Cardamoms (coarsely powdered)
- little Orange Food Colour
- as required for frying Oil
- little Saffron Strands
- little Cardamom Powder
- a large pinch Baking Soda
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