Kaala Jamun
Directions
- 1Take 300 grams of Khoya Pindi and grate it.
- 2Take 300 grams of Khoya Pindi and grate it.
- 3Take 300 grams of Khoya Pindi and grate it.
- 4Rub the grated Khoya Pindi well.
- 5Rub the grated Khoya Pindi well.
- 6Rub the grated Khoya Pindi well.
- 7Take a small portion of the Khoya Pindi for stuffing.
- 8Take a small portion of the Khoya Pindi for stuffing.
- 9Take a small portion of the Khoya Pindi for stuffing.
- 10Grate 200 grams of Paneer.
- 11Grate 200 grams of Paneer.
- 12Grate 200 grams of Paneer.
- 13Mix the grated paneer with the remaining Khoya Pindi.
- 14Mix the grated paneer with the remaining Khoya Pindi.
- 15Mix the grated paneer with the remaining Khoya Pindi.
- 16Add 45-50 grams of refine flour to the mixture.
- 17Add 45-50 grams of refine flour to the mixture.
- 18Add 45-50 grams of refine flour to the mixture.
- 19Mix well and keep aside.
- 20Mix well and keep aside.
- 21Mix well and keep aside.
- 22Prepare 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.
- 23Prepare 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.
- 24Prepare 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.
- 25In a pan, mix 500 grams of sugar and one bowl of water.
- 26In a pan, mix 500 grams of sugar and one bowl of water.
- 27In a pan, mix 500 grams of sugar and one bowl of water.
- 28Cook the sugar syrup until it reaches a one-thread consistency.
- 29Cook the sugar syrup until it reaches a one-thread consistency.
- 30Cook the sugar syrup until it reaches a one-thread consistency.
- 31In another plate, add some refine flour.
- 32In another plate, add some refine flour.
- 33In another plate, add some refine flour.
- 34Make small balls of the Khoya Pindi and paneer mixture, flatten them, add the stuffing, close and make them round balls.
- 35Make small balls of the Khoya Pindi and paneer mixture, flatten them, add the stuffing, close and make them round balls.
- 36Make small balls of the Khoya Pindi and paneer mixture, flatten them, add the stuffing, close and make them round balls.
- 37Heat the cooking oil in a tawa.
- 38Heat the cooking oil in a tawa.
- 39Heat the cooking oil in a tawa.
- 40Deep fry the balls until golden brown in medium heat. Stir gently to avoid breaking the balls.
- 41Deep fry the balls until golden brown in medium heat. Stir gently to avoid breaking the balls.
- 42Deep fry the balls until golden brown in medium heat. Stir gently to avoid breaking the balls.
- 43Dip the fried Kala Jamun in the sugar syrup.
- 44Dip the fried Kala Jamun in the sugar syrup.
- 45Dip the fried Kala Jamun in the sugar syrup.
- 46Serve hot and garnish with chopped pistachios and silver varq.
- 47Serve hot and garnish with chopped pistachios and silver varq.
- 48Serve hot and garnish with chopped pistachios and silver varq.
Ingredients
- 300 gram Khoya Pindi
- 300 gram Khoya Pindi
- 300 gram Khoya Pindi
- 200 gram Paneer
- 200 gram Paneer
- 200 gram Paneer
- 45 gram Refine Flour
- 45 gram Refine Flour
- 45 gram Refine Flour
- 5 gram Saffron
- 5 gram Saffron
- 5 gram Saffron
- 5 gram Chopped pistachio
- 5 gram Chopped pistachio
- 5 gram Chopped pistachio
- 5 gram Chopped cashew
- 5 gram Chopped cashew
- 5 gram Chopped cashew
- 5 gram Chopped almonds
- 5 gram Chopped almonds
- 5 gram Chopped almonds
- 0.5 spoon Green cardamom powder
- 0.5 spoon Green cardamom powder
- 0.5 spoon Green cardamom powder
- 4 spoon Rose water
- 4 spoon Rose water
- 4 spoon Rose water
- 500 gram Sugar
- 500 gram Sugar
- 500 gram Sugar
- 1 bowl Water
- 1 bowl Water
- 1 bowl Water
- 2 spoon Rose water
- 2 spoon Rose water
- 2 spoon Rose water
- 1 pinch Green cardamom powder
- 1 pinch Green cardamom powder
- 1 pinch Green cardamom powder
- 250 ml Cooking oil
- 250 ml Cooking oil
- 250 ml Cooking oil
Equipment
graterbowlknifespoontawaspatula