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200 g - paneer
1.5 kg - sugar
250 g - ground sugar
50 g - maida
50 g - khoya
25 g - arrowroot
a pinch - baking powder
1 tsp - essence of rose or kewda
A few drops of red food colour
How to Make Kalajamun
Grind the paneer to a paste and mix 6 tbsp sugar, maida, arrowroot, khoya and baking powder and knead to a smooth mixture.
Take a little of this mixture and mix enough red colour to give it a bright red colour and also 1 tbsp sugar.
Form this mixture into tiny balls not bigger than peas.
Form the paneer mixture into lime-sized balls around red balls and set aside.
Put half a litre of water in sugar and prepare a syrup of one thread consistency.
Remove from the fire and set aside.
Heat enough ghee for deep frying to smoking.
Lower the heat.
Fry a few jamuns at a time over a very gentle fire till they turn black.
Drain and drop them into the prepared syrup.
Sprinkle essence on top and set aside for the whole night.
Next morning, drain out from the syrup, roll into ground sugar and put in pastry cases.
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