Ingredients

• 350 gms - khoya
• 200 gms - paneer
• 65 gms - plain flour (1/8 cup)
• 600 gms - sugar
• 4 cups - water
• 1/2 tsp - cardamom powder
• 1 tbsp - milk if required
• ghee for deep frying

How to Make Kala Jamoon

• Make syrup of sugar and water.
• Mash, grate or crumble khoya and paneer together.
• Add cardamom powder, flour and knead well till smooth.
• If too dry, add a little milk. Form a soft dough.
• Make small balls out of dough, rolling lightly between palms.
• The balls should be half the size of ping pong balls.
• Heat ghee till slightly smoking. Cool for 3 minutes.
• Add some balls, and allow them to rise before putting back on heat.
• Fry on low heat, till dark brown all over.
• Drain and dip into syrup.
• Allow to soak till next batch is ready.
• Repeat till all dough is exhausted.
• Drain and transfer to serving dish.