Stuffed Kala Jamun!

Hello everyone
Today I have tried stuffed kala jamun. This is an Indian dessert. Let’s proceed to the recipe.

PREPARATION TIME: 2 HOURS
SERVING: 5

INGREDIENTS

FOR KHOYA

Ghee (clarified butter): 2 tablespoons
Milk: 1 cup
Cream: 1/2 cup
Milk powder: 2 cups
Crumbled paneer (cottage cheese): 1 cup
Maida (white flour): 1/2 cup
Baking soda: 1 pinch
Milk: 1 tablespoon

FOR CHASHNI

Sugar: 1.5 cup
Water: 1.5 cup
Cardamom powder: 1/4 teaspoon
Lemon juice: 1/4 teaspoon

FOR STUFFING

Almonds: 1 tablespoon (finely chopped)
Cashews: 1 tablespoon (finely chopped)
Food color: 2-3 drops

Extra ghee (clarified butter): for frying

RECIPE

FOR CHAHSNI

  1. Put a pan on simmer flame, pour with water and heat.
  2. Add sugar and boil on simmer flame and stir continuously till the sugar dissolves and you get 1/2 string consistency.
  3. Add lemon juice and mix.
  4. Turn off the flame, add cardamom powder, mix, and keep aside.

FOR KALA JAMUN DOUGH

  1. Put a pan on medium flame and heat ghee (clarified butter).
  2. Add milk and cream and mix well.
  3. Now add milk powder and mix it on simmer flame.
  4. Stir continuously and make it lumps free.
  5. Combine and mash well and cook till it get thickens and started separating from pan.
  6. Now spread and combine and make a smooth dough.
  7. Instant khoya is ready.
  8. Turn off the flame and transfer prepared khoya in a large bowl and let it cool completely.
  9. When it cools down add crumbled paneer (cottage cheese), maida (white flour), baking soda, and milk.
  10. Mash and mix well and make a smooth dough again.

FOR STUFFING

  1. In a small bowl, take 2 tablespoons of prepared dough and add chopped almonds, chopped cashews, and food color.
  2. Mix well and make small balls.

MAKING BALLS

  1. Take a small amount from prepared dough and make a ball.
  2. Flatten it and put a stuffing ball in the center.
  3. Now cover it well and seal.
  4. Make a smooth and crack free ball with the help of your palms.
  5. Repeat this process and make all the kala jamun balls.

FOR FRYING

  1. Put a pan on medium flame and heat ghee (clarified butter).
  2. Deep fry prepared stuffed balls in ghee on simmer flame till they turn brown.
  3. Transfer them to a plate and let them cool completely.
  4. After cooling, add them in prepared chashni.
  5. Let them rest for one hour.
  6. Serve.
  7. Kala jamuns are ready!

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Hello There!

I am Abhilasha, a housewife, health enthusiast, a cook and everything in between!
Welcome to my blog where I’ll be posting easy and homemade recipes.

Stay tuned and don’t forget to follow my blog! :)

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