Kaala Jamun
4:17 PM
Kala Jamun is a weakness of our family and we love eating it especially my 2 year old son, Amaan. We call it the cousin of our dear Gulab Jamuns. Here is a simple and easy recipe to make it.
Ingredients:
Milk powder - 3/4 cup, high fat
All purpose flour - 1/4 cup
Baking soda - 1/4 tsp
Butter - 1 tbsp
Condensed milk - as required
Oil - for frying
Sugar - 2 cups
Water - 2 cups
Lemon juice - few drops
Cardamoms - 2
Method:
In a pan add water, sugar, cardamom and lemon juice. Bring to a boil for few minutes
Remove from heat and stir till sugar dissolves. Keep it aside
In a bowl add milk powder, all purpose flour and baking soda. Mix well
Add butter and mix
Now add condensed milk little by little and make it into a crumbly texture. Let it rest for 10 minutes
Make small smooth balls out of it
In a kadhai, heat oil on medium high and stir
Reduce the flame to low, add the balls and keep stirring the oil. Fry till it changes to dark brown
Let it cool for few minutes and then add it to the syrup
Bring the syrup to a boil for a minute
Serve!!!
Ingredients:
Milk powder - 3/4 cup, high fat
All purpose flour - 1/4 cup
Baking soda - 1/4 tsp
Butter - 1 tbsp
Condensed milk - as required
Oil - for frying
Sugar - 2 cups
Water - 2 cups
Lemon juice - few drops
Cardamoms - 2
Method:
In a pan add water, sugar, cardamom and lemon juice. Bring to a boil for few minutes
Remove from heat and stir till sugar dissolves. Keep it aside
In a bowl add milk powder, all purpose flour and baking soda. Mix well
Add butter and mix
Now add condensed milk little by little and make it into a crumbly texture. Let it rest for 10 minutes
Make small smooth balls out of it
In a kadhai, heat oil on medium high and stir
Reduce the flame to low, add the balls and keep stirring the oil. Fry till it changes to dark brown
Let it cool for few minutes and then add it to the syrup
Bring the syrup to a boil for a minute
Serve!!!
Note: Test the right temperature of the oil by adding a small dough into it, it should take a minute to rise. If the dough just sits at the bottom, the oil is not hot enough and if it rises too fast the oil is very hot
This recipe was featured in Times of India (Times Neighborhood of Whitefield edition) on 21st June, 2013
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