Ingredients

• 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
• Pastry cases

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.