This mithai gives you the wondrous sentiment of gnawing into a gulab jamun however in an increasingly convenient structure! Kala Jamun is made with an ideal blend of hariyali khoya and maida to get overly delicate jamuns, which are pan-fried and dunked in warm sugar syrup to make a beautiful semi-dry sweet. This mithai is perfect to serve at gatherings or to send crosswise over to companions as you don't need to stress over sugar syrup dribbling out of the compartment. Next gathering other than Kala Jamun, top off you mithai platter with grouped desserts like Akhrot Kaju Sheera, Dry Fruit Barfi, Rose Barfi, Chum, Lebu Sandesh, and so forth.
Compositions:
- 1/4 cup Plain Flour/Maida
- 1/2 cups Sugar
- 3/4 cups Water
- Saffron
- Cardamom powder
- Oil for searing
- A squeeze Baking pop
- 250 gms ground Khoya/Mawa
Technique
- In a dish take plain flour/Maida. Include heating pop. Blend well.
- Add crisp ground Khoya to it. Give all the torment a chance to flour get consolidated to the khoya.
- Try not to include any milk or water. Khoya has enough dampness to fuse all the flour.
- Massage the blend into semisoft mixture.
- Spread the batter and give it a standing time of 15 – 20 minutes.
- In a container take sugar. Include water and blend well. Warmth it on high heat.
- At the point when the syrup comes to a bubble, bring down the warmth and let it stew for 4 – 5 minutes.
- The sugar syrup ought to be near single string consistency.
- Include saffron and cardamom powder. Blend well and sugar syrup is prepared.
- Reveal the mixture and kneed it by and by.
- Make balls littler than lemon out of the batter.
- Warmth the oil in a container.
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