KAL;A GULAB JAMUN
Ingreients
500 gms Milk Solids (khoya)
100 gms Cottage Cheese (paneer)
3 tblsp Refined Flour (maida)
1/4 tsp Soda Bi-carbonate
3 cup Sugar
11/2 cup Water
2 tblsp Castor Sugar
Pure Gheefor frying
500 gms Milk Solids (khoya)
100 gms Cottage Cheese (paneer)
3 tblsp Refined Flour (maida)
1/4 tsp Soda Bi-carbonate
3 cup Sugar
11/2 cup Water
2 tblsp Castor Sugar
Pure Gheefor frying
Method
- Grate paneer and khoya . Sieve flour with soda bicarbonate.
- Mix these ingredients and knead well to make a soft dough.
- Make sugar syrup using 1 1/2 cups water and sugar. Keep aside.
- Divide the dough in equal portions and make round balls.
- Heat ghee in a kadai, spread castor sugar on a tray, roll the dough balls on the castor sugar and deep fry on medium heat.
- Temperature should not be very high or else the kala jams will remain uncooked from inside.
- Drain when evenly cooked and dark brown in colour and transfer to the sugar syrup
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