Ingredients

• 1/4 kg - milk kova (mawa)
• 1 tbsp - maida
• 5 g - diamond sugar
• 50 g - paneer
• 2 cups - sugar
• 1 cup - water
• A big pinch of saffron
• 50 g - coconut powder
• Ghee for frying

How to Make Authentic kala jamoon

• Mix kova, maida and paneer with little milk.
• Mash gently to make a smooth batter.
• Make small balls of ping-pong ball size.
• Place 3-4 diamond sugar in each ball.
• Dissolve 2 cups of sugar in 1 cup of water and boil it till it becomes a syrup.
• Add saffron soaked in warm water or warm milk.
• Heat ghee in a frying pan.
• The heated ghee should be at least 3 inches deep in the pan.
• Deep fry balls till blackish.
• When the balls are well fried, remove them from the pan and slip them into the syrup.
• After keeping them sunken in the syrup for about 10 mins, take them out and drain.
• Roll each ball on the coconut powder and keep it for drying.
• Chill and serve.