kala jamun recipe
an unique indian candy recipe ready with milk strong identified as khoya or mawa. often the gulab jamun or kala jamun is ready with khova that's ready by using way of evaporated milk, but on this recipe prompt mawa or khoya is ready by using way of milk powder.
traditionally kala jamun recipe was seen shahi or royal and was ready quite throughout festival, nearby instances or any unique events. but those days it has it entered into home kitchens and has turn into a favorite meal ending dessert. this might be truthfully ready in milk powder or mawa or khova, but on this recipe it's ready with prompt khoya.
kala jamun recipe
INGREDIENTS:
FOR KHOYA / KOVA / MAWA:
1 tbsp ghee / clarified butter
½ cup milk
¼ cup thickened cream, optional
1 cup milk powder
FOR SUGAR SYRUP:
1 cup sugar
1 cup water
3 cardamom, powdered
1 tbsp lemon juice
FOR KALA JAMUN:
½ cup paneer, crumbled
1 cup khoya / kova / mawa
¼ cup maida / plain flour / all-purpose flour
pinch baking soda
1-2 tbsp water / milk, as required
oil for deep frying
FOR STUFFING:
2 tbsp almonds, chopped
2 tbsp cashews, chopped
1 tbsp saffron water
pinch red meals colour, optional
INSTRUCTIONS:
firstly, in a huge blending bowl take crumbled paneer.
mash the paneer until it types a mushy dough.
mash until the paneer types a mushy dough with out any paneer particles.
now upload ready khoya and mash well.
furthermore, upload maida and combine with paneer khoya mixture.
add a pinch of baking soda and water or milk if required to get moisture.
mix gently to variety a mushy dough.
also practice stuffing by using way of blending dry fruits and saffron water, coloration with ready dough. make balls.
firstly, take a small ball sized dough and make ball.
and region the ready dry fruit ball in centre.
cover and seal the ball.
heat the ghee on low flame and whilst the ghee is slightly hot, fry the jamuns.
fry until the balls turns black.
immediately, drop the hot kala jamuns into hot sugar syrup.
cover the lid and relaxation for 2 hours.
finally, serve kala jamuns whilst doubled in size.
traditionally kala jamun recipe was seen shahi or royal and was ready quite throughout festival, nearby instances or any unique events. but those days it has it entered into home kitchens and has turn into a favorite meal ending dessert. this might be truthfully ready in milk powder or mawa or khova, but on this recipe it's ready with prompt khoya.
kala jamun recipe
INGREDIENTS:
FOR KHOYA / KOVA / MAWA:
1 tbsp ghee / clarified butter
½ cup milk
¼ cup thickened cream, optional
1 cup milk powder
FOR SUGAR SYRUP:
1 cup sugar
1 cup water
3 cardamom, powdered
1 tbsp lemon juice
FOR KALA JAMUN:
½ cup paneer, crumbled
1 cup khoya / kova / mawa
¼ cup maida / plain flour / all-purpose flour
pinch baking soda
1-2 tbsp water / milk, as required
oil for deep frying
FOR STUFFING:
2 tbsp almonds, chopped
2 tbsp cashews, chopped
1 tbsp saffron water
pinch red meals colour, optional
INSTRUCTIONS:
firstly, in a huge blending bowl take crumbled paneer.
mash the paneer until it types a mushy dough.
mash until the paneer types a mushy dough with out any paneer particles.
now upload ready khoya and mash well.
furthermore, upload maida and combine with paneer khoya mixture.
add a pinch of baking soda and water or milk if required to get moisture.
mix gently to variety a mushy dough.
also practice stuffing by using way of blending dry fruits and saffron water, coloration with ready dough. make balls.
firstly, take a small ball sized dough and make ball.
and region the ready dry fruit ball in centre.
cover and seal the ball.
heat the ghee on low flame and whilst the ghee is slightly hot, fry the jamuns.
fry until the balls turns black.
immediately, drop the hot kala jamuns into hot sugar syrup.
cover the lid and relaxation for 2 hours.
finally, serve kala jamuns whilst doubled in size.
Comments
Post a Comment