Kala Jamuns

Now what can I say!! 


You need:


Mava milk powder - 1 Cups

Plain flour (maida)- 2 Tbsp 

Fine semolina/ Suji – 1/2 Tbsp

Baking Soda – Pinch 

Cardamom (elaichi) powder - 1/4 tsp 

Ghee – 1 Tbsp

Sugar – 2 Cups + 1 Tbsp

Water – 2 Cups

Lime Juice – 1 tsp 

Oil/ Ghee for deep frying 

For the sugar syrup:

1. Combine 2 cups of sugar sugar with 2 cups of water in a heavy bottom pan and bring to a boil.
2. Add the lime juice (this helps the syrup from crystallizing) and cardamom powder. Simmer over a slow flame till the syrup becomes sticky or 1 string consistency. Keep the syrup warm. 

For the Kala Jamuns : 

1. In a bowl, combine mava milk powder, plain flour, suji, baking soda, 2 tbsp of sugar and 1 tbsp of ghee. Mix well and knead into a firm dough with minimum amount of water. Divide this mixture into 12 equal portions and roll into oblong dumplings. These should have no cracks on the surface as otherwise the jamuns will crack while frying.
2. Deep fry in ghee/oil over a low flame till the jamuns are golden brown in colour (for approx 10 to 12 minutes). Pull them out and cool for 4-5 min. Put them back in the oil and fry on a very very low flame till dark brown in color. (this will ensure firm crispy outside and a juicy center).
3. Drain and immerse in the warm sugar syrup. Soak for 30 minutes.
4. Serve cold.