Kala Jamun

Ingredients

• 250 grams Khoya (Mawa)
• 100 grams Paneer (Chenna)
• 3 tablespoons All-purpose flour (Maida)
• 1 tablespoon Arrowroot powder
• 2 cups Sugar
• 1.5 cups Water
• 0.5 teaspoon Cardamom powder
• 1 pinch Saffron strands(optional)
• 500 ml Ghee
• 1 tablespoon Milk(optional)

Instructions

1. 1

   Prepare the sugar syrup by boiling sugar and water until it reaches a half-string consistency, then add cardamom and saffron.

2. 2

   Grate the khoya and paneer into a large mixing bowl to ensure there are no lumps.

3. 3

   Add the maida and arrowroot powder to the khoya-paneer mixture and knead into a smooth, soft dough without overworking it.

4. 4

   Divide the dough into small, smooth balls, ensuring there are no cracks on the surface.

5. 5

   Heat ghee in a deep pan on low heat; the oil should be warm but not smoking hot.

6. 6

   Fry the balls slowly, stirring constantly to ensure even coloring, until they turn a very dark brown, almost black.

7. 7

   Immediately drop the hot jamuns into the warm sugar syrup.

8. 8

   Allow the Kala Jamuns to soak in the syrup for at least 2 to 3 hours before serving.