the case with kaala jamun. This is the third sweet which I made for Diwali. I followed Viji akka's recipe (Vcuisine-Private blog) with slight modifications. It came out well. I was relieved when I checked if the jamuns were soft after their soaking time. And needless to say, this was my first try. The measurements of ingredients and frying plays an important role in getting soft jamuns.
- Khova/Mawa - 1 cup (Used store bought)
- Crumbled paneer - 1 cup (used fresh home made paneer)
- Maida/All purpose flour - 1/2 cup
- Baking soda - 1/4 tspn
- Water/Milk if required. (I didnot need any)
- Oil to fry
- Sugar - 2 cups
- Water -2 cups
- Milk - 1 tbspn
- Cardamom powder - 1 tspn
Mix maida and baking soda. If your khoya is hard, grate it. Add crumbled paneer to khoya. Add all purpose flour and knead to a soft dough. If needed add milk. I used fresh paneer and the moisture from the paneer was enough and didn't not add any milk. Be cautious in case you add milk. Do add in small quantities since the fat from khova and moisture from the paneer will be enough. Else you will end up with a sticky dough and will have to add some more of one of the ingredients and it may not yield soft jamuns.
Rest the dough for half an hour.
centre and roll it again with out any cracks.
Heat oil till it is moderately hot. Add 4 balls at a time. After few seconds, lower the heat to the lowest and fry till it is dark brown in color. Note that you don't fry it for longer time after it gets that dark color else youwill end up with hard crust jamuns.
Drain the jamuns and put it in the sugar syrup. Fry all the remaining jamuns. In case if you feel the oil has become too hot, switch off the stove for few minutes and then start again.
Jamuns should soak in the syrup for 7 hours. After its soaked well, remove them from the syrup and transfer to the serving tray. Leave the unused jamuns in the syrup. Garnish the jamuns with grated coconut or chopped nuts.