Jaggery Jamun
Servings - 3 - 4
INGREDIENTS
Khoa - 500 grams
All purpose flour - 175 grams
Baking soda - 1/2 teaspoon
Cardamom powder - 1/2 teaspoon
Milk - 30 milliliters
Oil - for frying
Jaggery - 1 kilogram
Water - 500 milliliters
Pistachios - for garnishing
PREPARATION
1. In a mixing bowl, add 500 grams khoa, 175 grams all purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon cardamom powder, 30 milliliters milk and knead it into a smooth soft dough.
2. Take some mixture in your hands and roll it into a lemon sized balls.
3. Heat sufficient oil in a pot and deep fry these till golden brown and crispy.
4. Drain it on an absorbent paper and keep aside.
5. Take a pan, add 1 kilogram jaggery, 500 milliliters water and stir until the jaggery melts completely.
6. Bring it to a boil.
7. Remove it from heat and cool down for 10 minutes.
8. Transfer the mixture into a bowl and add the fried jamun in it.
9. Soak them for 15 minutes.
10. Garnish with pistachios.
11. Serve.
Black Gulab Jamun
Servings - 4 - 5
INGREDIENTS
Milk - 1 litre
Vinegar - 2 1/2 tablespoons
Water
Semolina - 1 tablespoon
Baking powder - 1/4 teaspoon
Khoa - 400 grams
Refined flour - 75 grams
Chironji seeds - 1 tablespoon
Cashews - 2 tablespoons
Almonds - 2 tablespoons
Cardamom - 1/2 teaspoon
Sugar - 1 teaspoon
Prepared dough - 2 teaspoons
Organic food color - 1/8 teaspoon
Water - 500 milliliters
Sugar - 1 kilogram
Ghee - for frying
PREPARATION
1. Take a pot and add 1 litre of milk in it. Once it starts boiling, add 2 1/2 tablespoons vinegar gradually and stir the milk gently.
2. Once the milk fat has separated from the whey, drain the whey using a muslin cloth.
3. Wrap the curd in a muslin cloth, and rinse under cold water, and squeeze well.
4. Once the paneer is drained, place on a dry, clean surface and add 1 tablespoon semolina, 400 grams khoa and knead the paneer for 3 - 4 minutes.
5. Now, add 75 grams refined flour and knead it again until the paneer is almost rolls into smooth soft dough.
6. In a bowl, add 1 tablespoon chironji seeds, 2 tablespoons cashews, 2 tablespoons almonds, 1/2 teaspoon cardamom, 1 teaspoon sugar, 2 teaspoons prepared dough, 1/8 teaspoon organic food color and mix it well. Keep aside.
7. Divide the dough into equals parts and flatten them. Stuff the dry fruit mixture in it and roll them in small balls.
8. Heat 500 milliliters water in a pot, add 1 kilogram sugar in it and keep stirring continuously.
9. Keep this sugar solution on fire and cook till you get a syrup consistency.
10. There should be no thread formation in the sugar solution.
11. Heat sufficient ghee in a heavy pot and fry the balls balls on low heat. Turn them frequently until dark brown.
12. Remove from ghee to drain on paper towels and allow to cool slightly.
13. Place the balls into the sugar syrup and soak for 1 hour.
14. Serve warm or cold.
