KALA JAMUN

Ingredients

For The Kala Jamuns

2 cups grated mava

5 tablespoon plain flour

2 tablespoon semolina 

1/4 tsp cardamom powder

2 tbsp sugar

10-12 pista cut into small pieces 

ghee/ oil for deep frying

For decoration coconut & nuts 

For The Sugar Syrup

3 cups sugar

a few saffron strands

4-5 crushed pista

Water 

Recipe

For the sugar syrup

In a large pan, combine the sugar with 1 litre of water and bring to a boil.

Simmer over a slow flame till the syrup is 1 string consistency.

Remove any impurities which float on top of the syrup using a slotted spoon.

Add the saffron and crushed pista and keep the syrup warm.

For the kala jamuns

In a bowl, combine all the ingredients, mix well and knead into a firm dough without using any water.

Divide this mixture into 20 equal portios and roll into any shape you can make them round or long. 

Deep fry in ghee over a low-medium flame till the jamuns are dark brown in colour will take approx 12 to 14 minutes.

Take them out on kitchen towel.

And immerse in the warm sugar syrup. Soak for 30 minutes.

Drain and decorate with coconut/ nuts or pista anything of your choice 

Serve at room temperature.