KALA JAMUN

A gifted young chef with an exceptional eye for detail, Ms.SHRAVANI BCT 6TH sem  has very good culinary knowledge and technical expertise which has set her apart from her peers. Her dedication to perfecting the craft has earned her the well- deserved title of “Chef of the Day” at IIHMCA.

Ingredients

• 400 gms         Soft Khoya
• 125 gms          Paneer
• 75 gms            Refined flour
• 200 gms         Milk powder
• 750 gms          Sugar
• 15 gms             Semolina
• 15 gms             Cashews, finely chopped
• 10 gms             Almonds, finely chopped
• 10 gms             Chironji
• 4 nos                Green cardamom, coarsely ground
• ½ gm               Saffron strands
• 150 ml              Milk
• 3 gms               Baking soda
• 1.5 ltr               Ghee, for frying  

Method :

Syrup

1. In a saucepan, combine the water, sugar, and cardamom over medium heat and bring it to a boil. Simmer until the syrup is one string consistency.

Kala Jamun

1. Soak the saffron in 10 ml warm milk. And set aside.
2. Knead the khoya enough to make it smooth, do not over knead it.
3. In a bowl mix the dry ingredients together, all-purpose flour, milk powder, and baking soda. Add the khoya and mix well adds remaining milk, to make soft dough. Dough should be soft and sticking to fingers, as dough sits milk powder will absorb the extra milk. Let it sit for about 5 minutes.
4. Knead the dough if it is dry, add extra milk as needed. Divide the dough into 14 equal parts.
5. Take two pieces of dough and add the filling ingredients soaked saffron, almonds and pistachios, mix well. Divide the filling into 12 equal parts.
6. Take one part of the dough roll it between your both palms to make a smooth ball and mould it into cup, place one filling in the center, cover from all around, and roll it into smooth ball. Make all 12 the same way.
7. Heat the ghee in a frying pan on low medium heat. The frying pan should have at least 1-1/2 inch of ghee. To test if the ghee is the right temperature, place a small piece of dough into the ghee. It should sizzle but it should take about 30 seconds to rise up.
8. Place the Kala Jamuns in the frying pan.
9. It should take about 7 minutes to fry the kala jamuns. While frying keep rolling the kala jamuns so they are evenly browned. Kala Jamun should be near to black color.
10. Put the kala jamuns in the hot syrup, not boiling.
11. The kala jamuns should sit in the syrup for at least 20 minutes prior to serving.
12. Drain them from the syrup and serve with chopped nuts and rose petals on top.