Wednesday, May 26, 2010

Kala Jamun

Kala Jamun! Another one of my favorites! I prefer this one chilled while Gulab Jamun hot with vanilla ice cream! Yummo! I made this dessert for my hubby who has a sweet tooth and thanks to him, I have tried and perfected so many Mithai recipes.
Kala Jamun
Makes 12(good sized)


For Jamuns:

1 cup whole wheat flour(I used Pillsbury)
1/2 cup Carnation skim milk powder
1 tsp baking soda
1 tsp baking powder
1/4 cup milk for the dough
1 tbsp ghee
6 pitted dates
1 tbsp icing sugar
2 tbsp crushed nuts like almonds, pistachios, walnuts

Oil for frying

For syrup:

1 cup sugar
1 cup water

Garnish: desiccated coconut

How to:

For Jamuns: mix all the ingredients with a couple of tablespoons of milk, and knead into a soft dough. Add more milk if required. Mix dates, icing sugar and nuts and mash with a fork. Make 12 balls. Now make 12 balls of the dough. Take one ball, make a deep indentation in the middle and put the date ball in it. Cover the dough and roll it to make fingerlings.

Heat the oil to 350°. Slowly deep fry the Jamuns till dark in color. They should be darker than golden brown. Keep them aside.

Now boil the sugar and water together to make syrup. I don't bother to remove the impurities. You can flavor the water with cardamom powder or rose water. Boil on medium high heat for 3-5 minutes and take off the heat. Place the prepared jamuns in a wide-mouth bowl, add the hot syrup on them and cover with plastic wrap. Keep them soaked in the syrup for a few hours. Drain them on the wire rack for 30 minutes and then roll in the desiccated coconut. Refrigerate them as they last for up to 2 weeks in the refrigerator.

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