kala jamun

[deepali128]

hi, i want to make kala jamuns.but i didn't have khoya so i tried to make it with gits powder as khoya.but it wasn't good anyone knows the exact receipe of kala kjamun.pls give me.[/quote]

[dev]

For the kala jamuns
2 cups (250 grams) hariali mava (khoya), grated
5 tablespoons plain flour (maida)
1/4 teaspoon cardamom (elaichi) powder
2 tablespoons sugar

For the sugar syrup
3 cups sugar

Other ingredients
ghee for deep frying
3/4 cup desiccated coconut

For the sugar syrup
1. In a large pan, combine the sugar with 1 litre of water and bring to a boil.
2. Simmer over a slow flame till the syrup is 1 string consistency.
3. Remove any impurities which float on top of the syrup using a slotted spoon.
4. Add the saffron if desired and keep the syrup warm.


For the jamuns
1. In a bowl, combine all the ingredients, mix well and knead into a firm dough without using any water.

2. Divide this mixture into 25 equal portios and roll into rounds. These should have no cracks on the surface as otherwise the jamuns will crack while frying.

3. Deep fry in ghee over a medium flame till the jamuns are dark brown in colour (for approx 10 to 12 minutes).

4. Drain and immerse in the warm sugar syrup. Soak for 30 minutes.

5. Drain and roll in desiccated coconut.

[dev]

Not my own recipe... try it out & let me know...

[jpatel]

depali & dev,
To make kala jamun do everything like dev says.. just add following.

before frying jamun in ghee spade powder sugar on flat surface and roll all jamuns on it to have uniform coating of sugar on it, wait few minutes to sugar absorb water. Then deep fry in ghee. Your jamun will have dark brown / black color due to caramelization of sugar.

[jpatel]

sorry for typo, should be "spread"

[deepali128]

thanx jpatel and dev. i will try this recipe.but do u know what is the substitute for khoya.i don't find khoya in US.

[R]

It is available here in NJ, but heard that it is not available in Louisiana. Have u tried the frozen section in Indian stores?

[deepali128]

i am in Minneapolis. i will definately look for it. but can i use recotta cheese for khoya.

[R]

For kala jamun, no idea..since have not tried that recipe..But, just now, saw in a site that for pine apple halwa, it says that one can substitute ricotta cheese in the place of mava.

So, why dont u try it out in a smaller qty so that it will not get wasted if it does not come properly, right?

Bye.

[jpatel]

I am in US too. Do not use ricotta cheese for khoya. Use dry milk powder and kneed adding milk, rest ingredients are same. You can also try any instant mix like gits, deep etc.