Directions
- 1Take 300 grams of Khoya Pindi and grate it.
- 2Rub the grated Khoya Pindi well.
- 3Take a small portion of the Khoya Pindi for stuffing.
- 4Grate 200 grams of Paneer.
- 5Mix the grated paneer with the remaining Khoya Pindi.
- 6Add 45-50 grams of refine flour to the mixture.
- 7Mix well and keep aside.
- 8Prepare the stuffing by mixing the reserved Khoya Pindi with saffron, chopped pistachios, cashews, almonds, ½ spoon of green cardamom powder and 4 spoons of rose water.
- 9In a pan, mix 500 grams of sugar and one bowl of water.
- 10Cook the sugar syrup until it reaches a one-thread consistency.
- 11In another plate, add some refine flour.
- 12Make small balls of the Khoya Pindi and paneer mixture, flatten them, add the stuffing, close and make them round balls.
- 13Heat the cooking oil in a tawa.
- 14Deep fry the balls until golden brown in medium heat. Stir gently to avoid breaking the balls.
- 15Dip the fried Kala Jamun in the sugar syrup.
- 16Serve hot and garnish with chopped pistachios and silver varq.
Ingredients
- 300 gram Khoya Pindi
- 200 gram Paneer
- 45 gram Refine Flour
- 5 gram Saffron
- 5 gram Chopped pistachio
- 5 gram Chopped cashew
- 5 gram Chopped almonds
- 0.5 spoon Green cardamom powder
- 4 spoon Rose water
- 500 gram Sugar
- 1 bowl Water
- 2 spoon Rose water
- 1 pinch Green cardamom powder
- 250 ml Cooking oil
Equipment
graterbowlknifespoontawaspatula
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