Similar to gulab jamun, kala jamun is a darker variation where the milk solids dumplings are fried until they turn dark brown. Kala jamun has a slightly caramelized flavor and is often enjoyed as a dessert.
Ingredients:
Full cream milk powder - 8.8oz (250g)
All-purpose flour - 1.8oz (50g)
Baking powder - 1 tsp
Ghee - 2 tbsp
Milk - 3.4 fl oz (100 ml)
Sugar - 8.8oz (250g)
Water - 4.2 cups (1 liter)
Cardamom pods - 4-5
Saffron - 0.03oz (1g)
Oil (for frying) - As needed
Instructions
In a large mixing bowl, add milk powder, flour, baking
the balls on low-medium heat until they turn golden
brown. Remove and drain on paper towels.
Soak the fried balls in the sugar syrup for at least 2
hours.
Serve hot or cold. Garnish with chopped nuts or saffron
strands, if desired.
powder, and ghee. Mix well. Add milk slowly and knead
to form a soft dough. Cover and keep aside for 10-15
minutes.
In a separate pan, add water and sugar. Heat it on
medium flame and stir until the sugar dissolves. Add
crushed cardamom pods and saffron to the sugar syrup
and keep it on low heat.
Make small balls of the dough and heat oil in a pan. Fry
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